October comes the weather is changing and we’ve felt a little grumpy about the cold and the diminishing hours of sun. Maybe a steaming bowl of creamy and smooth butternut squash soup will help. This gluten free soup is perfect for those nights when you get back late from school or work and don’t want to spend too much time in the kitchen. This soup can be served with roasted pumpkin seeds for some crunch and paired with a simple side salad and a slice of French bread for the perfect cool-weather lunch or dinner. This recipe was adapted from the book “The Vegan Table: 200 Unforgettable Recipes for Entertaining Every Guest at Every Occasion”.
- 4 medium size garlic cloves minced
- ½ tablespoon fresh ginger minced
- 1½ tablespoons of olive oil
- 1 medium size onion diced
- 2¾ cups of butternut squash (approximately 14 oz.)
- 3 cups yellow potatoes peeled and cubed (approximately 1 lb.)
- ½ cup of half and half
- Water and chicken broth
- Salt and cayenne to taste
- In a medium size pot add the oil and fry the onions until translucent.
- Add the garlic and ginger and cook for a couple of minutes.
- Add the butternut squash and potatoes.
- Add the water and chicken broth (in equal proportions), enough to cover the squash and potatoes.
- Bring to boil, reduce the heat and simmer until squash is soft.
- Add to blender and process until smooth.
- Return to the pot and add half and half. If the soup is too thick, add more water or chicken broth.
- Season with salt and cayenne. You can replace pepper for cayenne; I like the spiciness the cayenne gives to the soup.
- Serve with toasted croutons (optional).
Did you make this recipe?