Vegan Butternut Squash Soup
I’m using up all of my words between the hours of 5-7 am. I’m competing in NaNoWriMo (National Novel Writing Month) and I’m writing at least 1,677 words everyday in November in an attempt to write a 50,000 word novel by the end of the month. It’s been quite the challenge because I’ve never written fiction before, but, given the circumstances, it’s been a lot of fun too! It’s left the blog a little sparse, but the internet has had PLENTY to chew on these last few weeks, I didn’t think you’d miss me going on and on about my feelings. So, I’m going to make this short and sweet (don’t get used to it!)
I’m jumping on with you today to share a quick recipe that whipped up this week. If you need help on a vegan gluten free side to bring to Thanksgiving this year, this may be it! I just made it because I heart squash in every form and am vigilant about clean eating right now as I try to gain my strength again postpartum.
Vegan Butternut Squash Soup Recipe
This is the soup they show you on the cover of the recipe book you get when you buy a super blender like a Vitamix and there is a good reason for it. A pureed soup done right is definitely worth the splurge. A job is only as easy as the tools you have. (that is a general quote from my Dad). It’s not a savory soup with a carrot/cellery/onion base. It’s sweet and cinnamon flavored. So classic fall.
You roast up a squash with a little coconut oil and salt until it’s super-done. Let it go until a fork punctures the skin and flesh easily and the natural sugars in the squash are beginning to caramelize.
Let it cool a little so you don’t scald your fingers and then peel the skin away and put all the cooked squash in your blender. Add 2 teaspoons cinnamon, 1 tsp salt, 2 tablespoons coconut sugar (You can use maple syrup or brown sugar if you don’t have any) and then a can of coconut milk.
Blend that baby up until is smooth and creamy. Check to see if you’d like more salt/cinnamon and then you’re golden!
I hope you make it and you love it! Hopefully I’ll reemerge from this writing challenge with a complete novel and a story to tell! Wish me luck and Happy Thanksgiving!
- 1 medium sized butternut squash
- 1 can coconut milk
- 2 tbs coconut sugar
- 2 tsp cinnamon
- 1 tsp salt
- Cut the squash in half long ways and scoop out the seeds. Rub flesh with salt and olive oil and roast on a lined cookie sheet at 350 for 45-50 minutes or until a fork can pierce the skin and flesh easily.
- In a blender, combine squash, coconut milk, salt, sugar and cinnamon until smooth.
- you can use brown sugar or maple syrup in place of coconut sugar.