Vegan Butternut squash soup
I love butternut squash soup! It's warm and delightful. A modern comfort food. Here's my vegan version of this favorite... Made with acorn squash! ;)
1 1/2 cup coconut milk
1 1/2 veggie broth
1 to 2 inches of ginger, GRATED (Not chopped or processed through a food processor)
One onion, chopped
One acorn squash, peeled and cut in large chunks.
1 1/2 teaspoons of crushed garlic
(You could add half a jalepeno if you wanted)
Put all of these in a pot and simmer them for about 25-45 minutes, until the squash is super soft and falling apart. Add a pinch of red pepper flecks, and two dashes of paprika.
Blend these with a hand blender. It will be delicious but slightly missing something.
The non-vegan me would grab the half & half, and "glug, glug, glug," pour in some of my favorite easy fix for any soup.
Dont worry though: The vegan part of me knows what to do! Grab about ten cashews out of my cashews that have been soaking in water overnight. Blend them together with a few spoonfuls of the soup till they make a thick cream. Then incorporate the cream into the soup.
Ahhhh. Perfect!
I also though I would include my carrot cake muffins with icing.
1 1/2 cups floor
1 cup brown sugar or organic sugar
1 tsp baking soda
1/2 tsp salt
1/2 tsp Cinnamon
1/4 - 1/2 tsp ginger powder
(Mix all dry ingredients)
In a different bowl, mix together the following:
1 cup water
1 tsp white vinegar
1 tsp vanilla extract
1 carrot (grated)
1/3 cup coconut oil, warmed (can be mixed or substituted with coconut milk)
Approx. 1/2 cup raisens
Approx. 1/2 cup crushed (or finely chopped) pineapple
1/4 cup flax meal
Mix wet and dry ingredients together, and snitch a little bit! Then pour dough into greased muffin cups.
Cook at 375 degrees for about 17 minutes.
While cooking these, take out your " soaked in water overnight" cashews.
Put about 1/3 cup of these into your hand blender or food processor. Add 1 tsp vanilla extract, and 2 tsp lemon juice, and 2 tablespoons of coconut milk and blend till smooth. Mix this together with 2-3 cups of powdered sugar, depending on if you want runny icing or a bit thicker frosting.
Frost warm, or wait till they cool.
The frosting isn't my favorite frosting of all times. But it's pretty good. I got no complaints from anyone in my house of *slightly picky eaters*, so I think it passed the test. And, ok, I'll admit: I can't stop eating it.
See below for my blog on WHY I am doing a month long Vegan Experiment.
Have a great week!
*Both recipes are my own fairly original recipes.
Labels: Cooking, Cupcakes, Recipes, Soup, Vegan
