Long time, no recipe. Well, I haven’t been experimenting too much, and frankly, I am struggling with the winter palette of vegetables. There are a few things out in the Pacific Northwest that are new me. That’s saying something: I was employed at Wegmans for nearly seven years. For instance, sunchokes. Not until wandering around the U District Farmer’s market had I ever been introduced. I’ve seen more varieties of turnips and beets than I am accustomed to. It is pretty exciting. However, because the end of the quarter has been upon me, coupled with holidays and grading, the cooking has been safe, quick, and simple. This fine evening, I was looking to adapt a really great butternut squash soup recipe that my friend Angela had made for Thanksgiving with what we had around. I opened a potluck recipe book that my brother had given me. It’s not vegan friendly… at all… but I have found it to be super useful for inspiration. There was a recipe for butternut squash soup that used cream cheese. Yeah. I don’t do cream cheese. But I do like fat, and remembered that we had a can of coconut milk laying around, one of the last remnants of our move from Buffalo.
It’s a bit more labor intensive. But it’s tasty! And oddly tastes good with hot sauce.
Butternut Squash, Root Veggie and Coconut Milk Soup
1 butternut squash, cooked
2-3 carrots, shredded
1 rutabaga, shredded
2 parsnips, shredded
1 sunchoke, shredded
1 onion, diced
1 vegan veggie stock bouillon cube (I think Rapunzel’s is the best)
1 can coconut milk
1. Sautee the vegetables, minus the butternut squash, in a large saucepot. Stir, and when they seem like they are softening, drop to medium heat and cover. Stir occcassionally for five-seven minutes.
2. Add the butternut squash and 1 1/2 cups water. Stir thoroughly and let simmer about 10 minutes.
-The Tricky Part -
3. Pour into a large bowl. But keep in mind that you’re not done with the saucepan.
4. Puree in a food processer, 1/3 batch at a time, pouring the velvety smooth veggies into the saucepan
4a. I added the bouillon cube to one of those batches so it would be evenly mixed.
5. Now that all of the soup is in the saucepan, add coconut milk and salt.
6. Simmer another ten minutes.
This is a very comforting meal. I think I would probably appreciate it more in snow bound Syracuse than temperate, dark Seattle… but it’s good all the same.
*EDIT* I dissolved a tablespoon of nutritional yeast in a cup of this soup (because I remembered that I like B12) and it was fantastic. I highly recommend trying that.