It snowed today.... a lot. And I started cooking everything in the house. I have been making butternut squash soup since I was 19 and first tasted it. For years I used the creams but have been spending a lot of time learning my way around Vegan cooking and decided to try this one without Dairy. Much like having Vegan Ice Cream, once I had it, I never wanted the cream version again.
2 butternut squash, seeds removed, cut into 1-2 inch pieces
2 carrots
1 onion
vegetable stock
cilantro (root of you can)
creamed coconut
cut butternut squash into chunks (with skin on-removing seeds)
place the squash on a baking pan with 1/2 onion cut into pieces and 2 carrots cut into pieces
roast at 350 degrees for an hour
You can sprinkle salt and paprika and olive oil or coconut oil to taste
the recipe I loosely followed said to boil cilantro root in the stock We did not
have the actual roots so I threw a pile of cilantro into some water, a couple of cups
of vegetable stock and the other onion and let that simmer on low while the vegetables roasted.
After the veggies roasted and cooled, I peeled the skin off and threw everything into stock
(having removed the onion and cilantro) and let everything stew together for a about 20 minutes on low.
Then added a package of creamed coconut and let that mix in for about 10 minutes.
After it cooled a bit, it went for a swim in the Vitamix. A handheld immersion blender probably would have also done a decent job.
Et Voila-
It has a beautiful texture and could use a garnish, but surely does not need cream.
