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Vegan Squash Soup

Name: Vegan Squash Soup
Prep time: 25 min
Cook time: 35 min
Total time: 1 h
Yield: 6-8
Ingredients: 2 tablespoons extra virgin olive oil; 1 large yellow onion, diced, about 2 cups; 2 large carrots, peeled and chopped; 1 tart apple, peeled, cored and chopped; 1″ piece of ginger, peeled and chopped; 3 large garlic cloves, chopped; 1 tablespoon curry powder; 2 1/2 teaspoons kosher salt, divided; 1 teaspoon maple sugar; 1/2 teaspoon red pepper flakes; Pepper, to taste; 1 large butternut squash (4 lbs), peeled, seeds removed and cubed; 1 13.5oz can unsweetened coconut milk, divided; 2 tablespoons maple syrup; Juice from 1 lime; Pepitas, to serve

A sub-season of Fall is soup season and we have jumped in squash first.

This vegan squash soup requires no heavy cream to achieve a silky spoonful. Instead, unsweetened coconut milk contributes to the delectable consistency. This recipe uses a large butternut squash but if your latest CSA pick up has your counter cluttered with honeynut squash, you can absolutely use those here! (As long as you have 4 lbs!)

Enjoy a bowl of soup with toasted pepitas on top, a drizzle more of maple syrup, and a plush slice of sourdough!

Serves

6-8

Prep time

25 minutes

Cook time

35 minutes

INGREDIENTS

2 tablespoons extra virgin olive oil
1 large yellow onion, diced, about 2 cups
2 large carrots, peeled and chopped
1 tart apple, peeled, cored and chopped
1″ piece of ginger, peeled and chopped
3 large garlic cloves, chopped
1 tablespoon curry powder
2 1/2 teaspoons kosher salt, divided
1 teaspoon maple sugar
1/2 teaspoon red pepper flakes
Pepper, to taste
1 large butternut squash (4 lbs), peeled, seeds removed and cubed
1 13.5oz can unsweetened coconut milk, divided
2 tablespoons maple syrup
Juice from 1 lime
Pepitas, to serve

INSTRUCTIONS

In a large, heavy bottomed pot over medium-high heat, heat the olive oil until it shimmers.
Add the curry powder, maple sugar, red pepper flakes, 1 teaspoon of salt and a crack of fresh pepper and allow the spices to bloom for 30 seconds. Once aromatic, add the yellow onion, carrots, apple, and ginger. Stir together to unite the flavors and cook until the onion is translucent, about 5-7 minutes. Add the garlic and cook for 1 minute more.
Stir in the cubed squash and cover with enough water to just submerge it (about 4 cups).
Shake the can of coconut milk, and set aside 4 tablespoons of milk for topping. Add the remaining contents of the coconut milk to the pot along with the maple syrup and 1 teaspoon of salt.
Cover and bring to a boil, then lower heat to medium-low to keep a steady simmer. Cook until the thickest piece of squash is easily pierced with a fork, about 7-10 minutes. Stir in the remaining 1/2 teaspoon of salt.
Remove the soup from the heat and blend with an immersion blender. Alternatively, carefully transfer the soup to a blender with a large ladle and blend in batches. Taste and adjust seasonings as needed.
Serve with a drizzle of coconut milk, maple syrup and pepitas!

Vegan Squash Soup

Serves

Prep time

Cook time

INGREDIENTS

INSTRUCTIONS

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