Vegan MoFo Day 10: Butternut Squash Soup

10 Oct

October is flying by just as fast as the rest of my life.  Participating in the Vegan Month of Food has had a slowing effect though. Perhaps by documenting each day with the vegan food or interests that occupy it, I feel more grounded in that particular day.  And of course, eating yummy food is a savoring experience that keeps me in the present moment, one delicious bite at a time!

Along with the butternut squash, this recipe also includes greens (I used swiss chard), bell pepper, carrots and corn to make it even more colorful and veggie hearty, packing in the Vitamins A and C, fiber and antioxidants.

This recipe was adapted from a Food and Wine recipe from 2006 that included bacon.  I had collected it years ago when I was still eating animals.  I thought I’d look at their site to see if they have included many vegan items in their listings.  When I entered a search for “vegan food”, 1000 “vegetarian” entries popped up.  I did find the term vegan in one of these recipes and followed it to this vegan recipe slide show.  Just 22 recipes are included in this clearly labeled vegan slide show.

Butternut Squash Soup

6 cups organic no chicken broth

One 2 pound butternut squash-quartered, seeded, peeled and cut into 2 inch pieces

5 thyme sprigs

2 garlic cloves, halved

3 medium leeks, white and pale green parts only, cut into 1-2 inch pieces

2 celery ribs, cut into 2 inch pieces

1 tablespoon organic canola oil

2 packed cups coarsely chopped chard, collards or kale

2 cans pinto or white kidney beans, drained and rinsed

2 medium carrots, finely diced

1 red bell, finely diced

1 1/2 cups corn kernels

salt and freshly ground black pepper

Directions

1. Saute garlic, leeks and celery in oil until just soft.

2. Add squash, thyme and broth.  Bring to a boil, cover and simmer on low for 45 minutes.

3. Discard the thyme sprigs from the soup.  Using an immersion blender, puree the soup or using a standard blender, puree in batches.  Add the carrots, greens, beans, bell pepper and corn and bring to another boil.  Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 7 minutes.  Season the soup with salt and pepper and serve.

There are so many butternut squash soup recipes out there.  What’s your go to favorite?  Please share!

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