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Vegan Cream of Butternut Squash & Apple Soup

Discussion in 'Soups' started by shyvas, Nov 9, 2014.

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  1. shyvas

    shyvas Deity Forum Moderator

    400 g of chopped butternut squash ( approx. 4 cups)
    2 chopped shallots or 1 small onion
    1/2 chopped apple (tart)
    2 tbs of tomato paste
    1 clove chopped of garlic or 2 tsp of garlic flakes
    1/2 tsp onion powder
    1/2 tsp smoked paprika
    a pinch of chilli flakes (optional) this gives a bit of heat
    a few chopped celery leaves or 1/4 tsp celery salt
    2 tbs olive oil
    3 fresh bay leaves
    500 ml stock made with yeast extract
    1 tbs peanut butter
    2 tbs of ground almonds (optional)
    a few drops of lemon juice
    salt & pepper
    1 tsp of dry vegetable seasoning (optional)
    100 g firm tofu (optional)
    pumpkin oil and seeds to serve

    Heat the oil in a deep saucepan and add the shallots, butternut squash and onion. Stir frequently over a low heat. Cover and cook gently for 5 - 10 minutes. Add the garlic, spices, bay leaves, tomato paste, ground almonds and continue to cook for another few minutes.
    Add the boiling stock and extra salt if needed. Cover and simmer gently for 10 minutes until cooked.

    Remove the bay leaves, add the diced tofu and peanut butter, lemon juice and blend in a FP or blender until smooth. If omitting the tofu add either some non dairy milk or cream.

    Taste and adjust the seasoning if necessary.

    Serve in warm soup bowls with a huge drizzle of pumpkin seed oil ( pistachio or evo will do) and a sprinkle of pumpkin seeds.

    Tip : Add extra liquid if the soup is too thick.

    cream of butternut squash soup 2.jpg
     

    Attached Files:

    Last edited: Oct 9, 2016
    • Like Like x 4
  2. Tom

    Tom Addicted Poster

    That looks good! I once made a casserole of apple and butternut squash- I got the recipe out of a book and still have it somewhere. But it's a lot less elaborate: just apple, squash, brown sugar, oats (I think), and maybe some margarine.
     
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