26 February, 2013


Here's a recipe for vegan squash soup, with emphasis on the savoury side of squash, rather than the sweet.

This was divine. I'm glad I made extra, because it freezes beautifully and tastes just as good the next day for lunch.

Squash Soup with Pumpkin Seeds

4 tablespoons vegan butter
1 medium onion, coarsely chopped
1 celery stalk, coarsely chopped
2 garlic cloves, coarsely chopped
1 cup dry white wine (I used sherry)
1 quart vegetable stock
1 quart water
4 pounds kabocha or butternut squash, peeled, seeded and cut into 1-inch cubes*
Sea salt and freshly ground white pepper
Large pinch of freshly grated nutmeg
Salted roasted pumpkin seeds

In a large pot, melt the "butter". Add onion, celery and garlic, and cook over moderate heat, stirring until softened, about 5 minutes. Add the white wine and simmer for 3 minutes. Add the stock and bring to a boil. Add the squash, cover partially, and simmer over moderately low heat until tender, about 30 minutes.

Working in batches, puree the soup in a blender. Return the soup to the pot, bring to a simmer, and season with salt, white pepper, and nutmeg. Garnish with toasted pumpkin seeds.

*I failed to consult the recipe before beginning, and halved and seeded my squashes, rubbed them with olive oil and roasted until tender, then scooped out of the skin and added the roasted squash to the stock. It turned out just fine this way.


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