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Butternut Squash Soup for my S’s

April 2, 2009

Demand is high for my ridiculously easy, healthy, and amazingly delicious Butternut Squash Soup Recipe, so here goes:

1-2 Yellow Onions

1/2 – 3/4 Bunch of Celery Stalks

1-2 Red Bell Peppers;  Green, Yellow or Orange would also be good depending on your preferences

(above ingredients referred to as the Cajun Trifecta)

1 – Butternut Squash.  Sizes will vary based on your produce carrier.  I usually try to find one on the small side, but any size will do you fine and you can adjust your other veggies as you see fit.  When I have an acorn squash on hand, and yes I have found myself in that position 2x in past 3 months, I also throw that in alongside.

6-10 Red Potatoes; a few Russets would also work fine

1-2 cubes of vegan Vegetable Stock or your fancy pants homemade stock, which is much better but takes the ridiculously easy part out of the recipe intro.  I wouldn’t bother with the prepared stock, it’s too expensive and I find that the flavor is off.

Olive Oil or other neutral oil, Grapeseed would due nicely

Sea Salt

Fresh Ground Pepper

Few sprays of Braggs or Tamari to taste

Place stock pot on stove, add couple circles round the pot of Olive Oil, heat at medium-high.  Clean and cube  Cajun Trifecta into large chunks, saute in stock pot with few shakes of Sea Salt until onions and celery turn translucent. 

While Trifecta sautes, Prep Butternut Squash.  You need a solid veggie peeler with a good grip handle to peel it.  Once peeled, cut off ends, cut in 1/2 lengthwise, scoop out seeds, and cube into large chunks.  Throw into stock pot once Trifecta is translucent, saute while prepping potatoes.

Prep potatoes by washing and cutting into cubes.  I leave the skin on for the added fiber.  I make smaller cubes so they cook faster. 

Prep veggie stock as directed on package.  You have to eye ball how much water you need based on your quantity of veggies.  This is not rocket science but it could require a couple tries to get it to the consistency you like best.   I would err on the side of too little water rather than too much.  It’s good to have organic corn starch on hand in the event you over stock the soup.  Begin adding water/stock, while stirring bottom of pan so that pan drippings become soup flavors.  Add potatoes.  Salt, pepper.  Adjust water/stock so that soup looks like a chunky vegetable soup rather than big pot of water with some veggies floating in it.

Bring soup to a boil for a few minutes then cover and reduce heat so that soup is rolling bubbly and not full on boil.  Cook for 30-45 minutes, stirring frequently or incessantly, telling soup or dog how much you love its soup ingredients.  Puree with immersion blender.  Puree can be done while soup is still steaming hot on stove.  I like to puree mine as soon as the veg are falling apart and let soup cook a while longer.   Taste pureed mix, add Bragg’s or Tamari to taste preferences.

Serve to people you love who’s names begin with S (or K b/c you should invite me over too).

Don’t be scared to add other things to the soup.  I think carrots would be good.  I would clean and throw in with skins for the fiber.  I read somewhere to not Veg overload your recipes in excitement with more than 3-5 varieties of veggies.   Although tempting to throw everything delicious into my meals, I find that to be good advice.

One Comment leave one →
  1. sarahmae permalink
    April 6, 2009 8:21 pm

    Has Smarty told you lately how much she loves you!?! If not she’s slackin, is going to make this delicious soup, and have you over this weekend to partake of it while drinking beers, of course! 😉

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