- olive oil
- 3 medium carrots, sliced
- 2 large leeks, sliced
- 2 bay leaves
- 1 inch chunk of fresh ginger, diced
- 4 cloves garlic, sliced
- 1 medium-large butternut squash, peeled and roughly chopped
- 2 vegetable bouillon cubes or 4c vegetable broth
- 1 1/2c unflavored, unsweetened almond milk
- 5c water (if using cubes. if you used 4c broth, just use 1c water)
- salt 'n pepper
A couple of weeks ago I went to the store looking for sweet potatoes. After looking around for them (sort of), I gave up hope and settled for some butternut squash instead. I brought it home, cut it up, put olive oil on it, roasted it, boom. Done. Delicious. Easy. Then I bought more squash, and decided to try something else.
Seeing as how it’s finally feeling like winter up here, I thought a warm bowl of creamy, rich butternut squash soup would hit the spot. I hopped on the internet and started looking up recipe ideas, but nothing really seemed to pique my interest. The more I looked, the more weirded out I got. After nixing every idea thrown my way (I mean seriously, why would I put cream cheese or tofu in the pot ?!), I realized the only way I’d ever be satisfied was if I just made it up myself. Best decision ever, me.
Vegan Butternut Squash Soup
In a soup pot over medium heat, heat up enough oil to cover the bottom of the pot. Then add carrots, leeks, bay leaf, ginger, and garlic. Cook 8-10 minutes until carrots are fork tender and leeks are soft and becoming more translucent.
Then add squash, almond milk, water, and bouillon/broth (see note above to figure that out for yourself). Turn the heat up to high, and bring to a boil. Once boiling, turn the heat down to a low simmer, cover the pot, and let cook for 30-40 minutes, until squash pieces are soft and starting to fall apart. Remove the bay leaves from the soup, stir in salt and pepper to taste, then blend until smooth. Serve with toast and go crazy on it. SO TASTY.