Sorry for the lack of posts lately. I have been so busy between the Tunnels to Tower Run to having multiple weddings each weekend. I have been driving from MA to NY each weekend! Thankfully things are starting to quiet down.
While I was home (my NY home) this Monday, I really wanted to make soup. Since I have been feeling under the weather, all I have wanted to eat has been soup. I couldn’t convince my mom to make her homemade chicken noodle soup (I’ll work on it for next time) so I made a creamy vegan butternut squash soup.
What you need:
2 medium size butternut squash
2 tablespoons vegan butter
1 large onion chopped
2 Granny Smith apples peeled and diced
10 fresh sage leaves chopped
3 cups vegetable stock
1 cup water
Salt and pepper to taste (I used about 2 teaspoons of salt and pepper)
1/2 coconut creamer (plain)
What to do:
Cut the butternut squash in half and scoop out the insides. On a baking sheet, place butternut squash face side up and brush on half of the melted vegan butter. Sprinkle with salt and pepper.
Cook for 60 minutes at 425. The squash should be soft when done. Let it cool.
While it is cooling, in a large saucepan, add the apples and onions to the rest of the vegan butter with the sage.
Cook for about 10 minutes on medium heat until the apples and onions are soft.
Scoop out the squash and add it to the saucepan. Mix in the water, veggie stock, and salt and pepper. Cook for 20 minutes.
Add the coconut creamer and mix. In a blender in small batches, pour the soup in and blend. I personally like a very smooth soup but if you like it chunkier, don’t blend as long.
When it is all blended, you can add more coconut creamer if you want a creamer soup. I also taste the soup to see if it needs more salt and pepper.
I hope everyone is enjoying this beautiful fall weather! Here are some beautiful pictures of the trees while I was in NY.