Simple vegan winter squash soup

September 30, 2021 at 10:04 pm (B plus (3 stars, like a lot)) ()


This is another base recipe from Amy Chaplin’s Whole Food Cooking Every Day. Compared to the Cook’s Illustrated butternut squash soup recipe I used to make, it’s much simpler, and much less rich.

All you do is saute some onion in a large pot, add some garlic and salt, then the squash (unpeeled if you’re using red kuri as I was, and cut into large cubes) and water. You simmer the squash until it crushes easily against the side of the pot (around 12 to 15 minutes). You let it cool slightly then puree in batches in an upright blender. Done. The soup had a lovely smooth texture, bright color, and a simple, clean taste. It reminds me a lot of the squash soup I got years ago at Hangawi in New York City. The flavor was just a tad boring, but I guess that’s what I get for making the base version. It was better when we added chili flakes to it. Roasted pepitas or a drizzle of pumpkin seed oil would have also been nice. Next time I should make one of the variations, like squash soup with ginger, turmeric and miso or rosemary squash soup with toasted-hazelnut milk. You can find the base recipe and the hazelnut variation here.

This recipe made a ton of soup. (The recipe says it makes 2.5 quarts.) The three of us ate it for dinner, then Derek and I each had a bowl for lunch, and I still had quite a bit to freeze. It says it freezes well, so I’m looking forward to pulling it out one night when I’m in a rush and need a hot vegetable-based appetizer or side dish.

Alma seemed to enjoy it. At least she ate it without complaint and had a small bowl for seconds.

1 Comment

  1. austingardener said,

    love the vegan recipes. keep them coming, but actually don[‘t care for pureed soups. LOL

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