I’ve been making butternut squash-carrot soup for years from a cookbook titled Vegetarian by Williams-Sonoma Kitchen Library. I made some tiny changes like adding Pink Himalayan salt as I stir-fry the onion and using vegan yogurt. I also I use Trader Joe’s smoked paprika. We really love soups that call for lime and cilantro for garnish. I think adding grated ginger in the beginning would be good too.

BUTTERNUT SQUASH-CARROT SOUP
2 Tbsp. olive oil
1 large yellow onion, chopped
3/4 tsp. Pink Himalayan salt, fine
ground peppercorn to taste
1 butternut squash, about 2 lbs., peeled, halved, seeded, and coarsely chopped
3 large carrots, peeled, and coarsely chopped
1/2 tsp. raw cane sugar
1 tsp. smoked paprika
1-1/4 tsp. ground cumin
3/4 tsp. ground turmeric
3/4 tsp. ground coriander
6 cups water
3 bouillon cubes Not-Chick’n or the Veggie flavor, Edward & Sons
1 tsp. water
1/2 cup plain yogurt, Nancy’s Oatmilk
1/3 cup chopped fresh cilantro
1 Tbsp. fresh lime juice

Yield: 6 servings

Directions:
To make the soup oil-free, “sweat” the onions rather than sauté them. Substitute 1/2 cup water for olive oil, cover the pan, and cook the onions until soft, about 15 minutes.

Prepare veggies, spices, and sugar, and then set aside. There is no need to chop the veggies pretty since it will all be puréed. In a 4-qt. soup pot over medium-low heat, warm the olive oil if using oil. Add the onion and sauté, stirring occasionally, until soft, about 10 minutes. Add the salt and pepper. Add the squash, carrots, and sugar and sauté, stirring for 10 minutes. Add the paprika, cumin, turmeric, and coriander and stir for 10 minutes. Add the water and bouillon cubes and bring to a boil over high heat. Reduce the heat to low and simmer, covered (The recipe says cook uncovered, but always put the lid on.), until the squash and carrots are soft, 30-40 minutes.

When soup is almost cooked, chop cilantro, squeeze a lime, and prepare yogurt. Take about one heaping tablespoon of yogurt per person and place it in a small bowl. Add a teaspoon of water and stir. It makes enough for three people. I like a lot of yogurt.

Remove pot from heat and let cool slightly.

Working with two cups of soup at a time, place in blender and purée on high speed until smooth. As each batch is puréed, transfer soup into a large measuring cup or another large pot.

Place the soup over medium-high heat and warm to serving temperature.

To serve, add lime juice to taste and stir, drizzle the yogurt with a spoon, and then add a pretty clump of chopped cilantro.

May you find a tender butternut squash so it is easier to chop. You really don’t know until you get home. Buying produce in season helps. Tis the season in the Northern Hemisphere since it’s winter here. Rain is coming and we need it.

You are really going to love this soup!

Happy Vegan!

Recipe from blog of melissacrismon.com

Copyright 2023 Melissa Crismon