Sweet & Spicy Butternut Squash Soup (Vegan)

This recipe was inspired by my previous recipe the Coconut Hot & Sour Soup.  The flavors are very similar.

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Ingredients

  • 1 Butternut Squash (2 – 3lbs), peeled and chopped into small cubes (about 1in).
  • 3 cups veggie broth
  • 1 can coconut milk (I used full fat)
  • 1 Jalapeno seeded and chopped
  • 1 small yellow onion chopped
  • 2 small cloves garlic chopped
  • Juice of 1 lemon
  • Nutmeg freshly ground preferably
  • Siracha (or something to add heat, you could probably use some mustard powder here).
  • Dash of Salt
  • Optional: Ginger Powder

Directions

  1. Start by peeling your squash.  I find it to be quite unwieldy and time consuming.  If you can afford to get it precut, do it… but if you’re like me…. suck it up and get ready to wrestle that thing.  If you have nice sharp knifes and peelers, it’ll probably be much easier for you.
  2. Once your squash is peeled, cut it in half, remove the seeds. Cut into smaller more manageable chunks (I cut it into about 4 smaller pieces) and set aside (you’ll cube while you saute)
  3. Take a large pot and heat olive oil (just enough to lightly coat the bottom of the pot). When warm, add onions and cook for ~2 mins then add Garlic and Jalapeno and reduce heat to avoid burning.
  4. While cooking, finish cubing your squash.  Once the onions, garlic, jalapeno are cooked until fragrant (~6 mins more). Add Squash and 3 Cups Veggie Broth and Lemon Juice.  Bring to a boil, then reduce to light boil and cover.  Cook until chunks are tender (~12 mins).
  5. Once tender, using a slated spoon, transfer solid pieces into a food processor and puree. Return mixture to pot.
  6. Add your can of Coconut Milk, Siracha (or other heat source), a dash of salt and some fresh ground nutmeg (I used about a tsp or 2). I also threw in about a tsp of ginger powder, not sure if this did much… Stir and simmer for about 10 mins.
  7. Serve! I garnished with some extra nutmeg ground on top, it gives it a nutty sweetness I really enjoy.

This made about…. 3 servings as a meal, more if it’s a side.  This would be good over rice or quinoa if you’re looking to bulk up the meal.

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