Butternut Squash Soup {Vegan}

With the weather starting to dip down in Nova Scotia during the last few weeks (minus today as it’s +15C), I’ve been wanting to make soup. And after attending a workshop over a month ago and having squash soup I was determined to make some of my own. I may even add this to our Fall Bucket List for next year.

Of course, I turned to Pinterest and found this Classic Butternut Squash Soup from Whole Foods. We don’t have a Whole Foods in Nova Scotia – which is a bummer as I quite enjoyed shopping there when I was visiting friends in Toronto. [Whole Foods – if you are reading this – please consider building a shop in Nova Scotia, pretty please].

Picture from Pinterest. I only wish I could take a photo like this.

Classic Butternut Squash Soup: from Whole Foods

Ingredients:

  • 2 tablespoons extra-virgin olive oil
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 onion, diced
  • 4 cups cubed butternut squash, fresh or frozen
  • 1/2 teaspoon chopped fresh thyme
  • 4 cups low-sodium chicken broth {OR Veggie broth – to make it Vegan}
  • 1/2 teaspoon fine sea salt
  • 1/2 teaspoon ground black pepper
Method:
  • Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes.
  • Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes.
  • Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in a traditional blender. {I used our large food processor and it worked just fine}.

We really enjoyed this soup, it was gone by lunch time the next day. Lilly didn’t like it but we will give it a go again and make a double batch to freeze some. This will be perfect for when the baby arrives and I need a quick lunch.

Bonus: They also provide three other ways of making the soup: Thai-style, Apple/Gorgonzola and Almond, Southwestern Style. Our next test will be the Thai-Style.

Do you like warm soups when the weather starts to dip?

What’s your favourite soup to make?

Warm Quinoa Dish

I’ve been wanting to make something with Quinoa recently and decided to go back to one of my old favourites.

Warm Quinoa

 

(Simply Lovely Quinoa from The Garden of Vegan by Sarah Kramer & Tanya Barnard)

Ingredients:

  • 1 small onion – chopped
  • 2-3 cloves garlic – minced
  • 2-3 stalks celery – chopped
  • 6-8 mushrooms – chopped
  • 1 tbsp olive oil
  • 1 cup quinoa
  • 1 – 28 oz can diced tomatoes
  • 1 cup vegetable stick
  • 1 tsp dried thyme
  • 1/2 salt
  • 1 tsp pepper

Directions:

  1. In a large saucepan on medium-high heat, saute the onion, garlic, celery and mushrooms in oil until the onions are translucent.
  2. Add the quinoa and saute for an additional minute.
  3. Stir in the diced tomatoes (do not drain), vegetable stock, thyme, salt and pepper.
  4. Mix together, reduce heat to medium-low, cover and simmer for 25-30 minutes, or until liquid has reduced.

Makes 4-6 servings.

Optional:

  • You can add carrots or other veggies if you’d like.
  • I used ginger paste instead of minced garlic as we didn’t have any on hand.

Quinoa is so good for you.  “Quinoa provides a complete protein, making it especially valuable for those who prefer to reduce or completely eliminate animal protein from their diets.

It contains all the essential amino acids, including lysine, which is crucial for growing and repairing body tissues. One cup of quinoa provides 9 grams of protein which is one more gram than a medium chicken egg.” Source.

Have you ever had Quinoa ?

Like /Dislike?

How do you use it?