Nothing warms me up better than butternut squash soup when the weather turns for the worse (I am Asian and therefore, I like rice paddy weather). I had been buying pre-made packaged soup for the longest time and the concept of making soup seemed difficult and tedious. Mostly tedious. I am infamous for being impatient.
However, I had some butternut squash leftover and thought – why not.
- 1 Butternut squash (diced) or pre-diced packaged butternut squash (I recommend this because peeling the skin and cutting into this thick vegetable is NOT fun)
- 1 medium Onion (diced also – this isn’t so bad to dice unless you tear up)
- 5 cups of vegetable stock
- 2 tablespoons of Vegan Butter (Or regular butter)
- 1/2 cup of Soy Milk (Or again, regular milk)
- 1 dried bay leaf
- Salt & pepper
- Melt butter in a large pot. Add onions and cook onions until translucent.
- Add squash, soy milk, bay leaf and vegetable stock to pot and simmer until squash is tender (about 20 minutes).
- Transfer the squash and onions (any solids) into a blender and puree until smooth.
- Pour the puree back into the pot and mix together.
- Salt, pepper and cinnamon to taste.
It’s so simple yet very delicious. The whole pot using vegan butter and soy milk comes out to about 750 calories.
If you want it creamier, less stock. If you want it thinner, more stock! Edit as you feel necessary and enjoy!