What’s for Lunch? Creamy, Sweet and Savory Vegan Butternut Squash Soup #VGNMF15

Hooray! It’s squash and pumpkin time!

Everywhere I look–in my local fresh produce stands and farmer’s markets–colorful stacks of these

seasonal favorites abound.

I love to make the most of this largesse by experimenting with lots of tasty ways to enjoy them.

This week, I lucked out and picked up a nice, ripe Butternut Squash.

Butternut Squash has a yellow skin and orange fleshy pulp and boasts a sweet, nutty taste similar

to that of a pumpkin.

When ripe, this winter squash turns increasingly deep orange, and becomes sweeter and richer.

It is often prepared as soup or grilled whole.

Grilled butternut squash is usually seasoned with spices such as nutmeg and cinnamon.

It is a good source of fiber, vitamin C, manganese, magnesium, and potassium and an

excellent source of vitamin A and vitamin E.

The fruit is prepared by removing the skin, stalk, and seeds, which are not usually

eaten or cooked.

However, the seeds are edible, either raw or roasted, and the skin is also edible and

softens when roasted.

This week, I brought home a lovely Butternut Squash and I decided to prepare it in

several ways.

First, I cut it into cubes and simiply steamed it to eat with a simple meal of brown rice, steamed

greens and root vegetables.

On another day, I boiled cubes of squash and mashed them like sweet potatoes.

Because I didn’t want to turn on my oven I did not roast my squash this week.

Roasting is one of the most common ways to prepare butternut squash.

To do this, the squash is usually cut in half lengthwise, lightly brushed with cooking oil, and

placed cut side down on a baking sheet.

It is then baked for 45 minutes or until it is softened.

Once roasted, it can be eaten in a variety of ways.

Today I was in a rush so I decided to create my own quick version of pureed Butternut Squash

Soup for a fast and easy lunchtime treat!

(I used almond milk and coconut oil in my version instead of the heavy cream and butter that is

often added to some of the squash soups I have seen served in restaurants).

This method can be used to turn any squash or pumpkin into a quick meal.

You can also make this a raw soup, if you prefer.

Creamy, Sweet and Savory Vegan Butternut Squash Soup

Serves 2-3

Ingredients

2 cups Butternut Squash-cut into chunks

1 onion – cut into chunks

1/2 cup pineapple chunks

1 teaspoon coconut oil – optional

1 cup unsweetened Almond Milk

A pinch of nutmeg and cinammon

A pinch of Himilayan Sea Salt

A couple dashes of your favorite hot sauce – I used Chili Garlic Hot Sauce this time.

A pinch of crushed red pepper flakes

Directions

Place the cut up squash and onions in a steamer basket and steam until done.

(If you have more time, you can roast the squash instead of steaming it.)

Once the squash and onions are done, add them to your Vita-Mix or other high

speed blender.

Add pineapple, coconut oil, almond milk, spices and hot sauce to the blender.

Blend at a high speed until smoothe.

Turn off blender and taste your soup.

Adjust seasoning or liquid as needed.

Serve in bowls.

Garnish with red pepper flakes, if desired.

Eat up and enjoy!

What are your favorite winter squashes?

How do you like to prepare them?

Share your thoughts and comments with us.

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