Spiced Butternut Squash Soup
2 tablespoons vegan butter
1 medium yellow onion, diced
2 cloves garlic, minced
1 tablespoon ginger root, minced
1 leek, white parts, diced
1 carrot, diced
2 small to medium butternut squash, peeled and cubed
2 russet potatoes, peeled and cubed
2 bay leaves
6 cups vegetable broth
salt and pepper, to taste
1/4 teaspoon nutmeg
1/4 teaspoon all spice
1/8 teaspoon ground cloves
1/8 teaspoon ground marjoram
1/8 teaspoon ground fennel
1/8 teaspoon cayenne pepper
1/2 cup white wine
1 cup nondairy milk
vegan sour cream, to garnish
1. In a large pot, melt the butter and add the onions. Cook until translucent. Add the garlic, ginger, and leeks. Stir occasionally for about 10 minutes.
2. Add the carrot, butternut squash, potatoes, bay leaves, and vegetable broth. Cook for about 30 minutes or until the root vegetables are soft.
3. Add the spices, wine, and milk. Cook for another 5 minutes. In batches, puree the soup. Enjoy with a dollop of vegan sour cream.
Source of recipe: I wrote the recipe. For more information, please see my blog here: http://veganmiss.blogspot.com/2011/11/spiced-butternut-squash-soup.html
SO HOW'D IT GO?
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