The Eggless Tort

A New York lawyer's adventures with animal-free eating

Smoky Butternut Squash Soup

Know what’s awesome in the fall? Soup! Especially soup made from fresh fall veggies! I adapted this recipe from one provided by the lovely @Obava.

Smoky Butternut Squash Soup

1/2 medium onion
1 butternut squash (approx. 2 lbs)
½ cup water + 2 tsp. of “chicken” flavoring
2 cups vegetable broth
1/8 tsp. ground red pepper
1 tsp. cumin
1/2 tsp. chili powder
1/2 tsp. garlic powder
1 tbsp. buttery type spread (I use Earth Balance)

Slice the onion and saute it in olive oil in a large saucepan until soft. Peel the squash, then cut it in half and remove the seeds. Cut the squash into small pieces.

In the saucepan, combine the onions with the water mixture, broth, squash, and spices. Cook covered over medium heat for 25 minutes, or until the squash is tender.

Remove the squash and onions from the liquid and blend/process it until smooth. Return the squash and onions to the liquid and whisk to combine.

Bring the mixture back to boiling, then reduce heat and simmer uncovered for 5 minutes. Add buttery type spread and stir until just melted.

Serve with grilled cheese sandwiches or salad.


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