For weeks we had been getting our CSA bag and there was always something, that one lonely potato or root vegetable that didn’t get planned into the menu, the “we’ll eat it next week, it will last,” vegetable. For some reason for nearly three weeks it was this one little butternut squash.
I love butternut squash, but this one was so little, I didn’t know what to do with it!I considered roasting it up, but knew it would only be enough for me (I love my squash!) and wouldn’t last very long. Then vegan week came along and I knew I didn’t want to pay extra for pricey organic produce when I had a bunch left from our CSA. So I decided to improve upon one of my favorite winter soup recipes- butternut squash soup, making it both vegan and gluten-free.
The results were delicious. A little sweet and a little savory, with a slight kick from the cayenne, and a super creamy-dreamy texture from blending I never got when I mashed the squash. This isn’t a large recipe, it only makes about three cups of soup, enough for two of us for dinner with a side, but it’s so good you’ll be wishing there was more! (Of course you can absolutely double the recipe with two small or one large squash!)
Butternut squash soup for two
1 small butternut squash, diced (about 3 cups raw)
6 cups water
1 vegetable boullion cube (MSG-free)
1 tbsp extra virgin olive oil
1 small onion
1 cup diced celery
1 clove garlic
1/4 tsp thyme
1/4 tsp cinnamon
1/4 tsp cumin
1/8 tsp nutmeg
dash cayenne (to taste)
sea salt to taste
1. Bring water to a boil. Add boullion cube and stir to dissolve. Add butternut squash and return to a rolling boil. Boil 10-20 minutes until very soft.
2. Heat olive oil in a sautee pan over medium high heat. Sautee onion until translucent. Add celery and continue cooking until soft. Add garlic and cook, stirring for 30 more seconds.
3. Reserve 1-2 cups of cooking water, drain butternut squash and place in a blender. Add onion mixture and all spices.
3. Add 1/2 cup water and blend until smooth. Continue adding water until soup reaches desired consistency. I only used about 1 cup of liquid. Season to taste.
Serve immediately with a scoop of vegan sour cream!
I apologize for the lack of good pictures, it was late at night and my camera was acting up!
What is your favorite way to eat butternut squash?
xo
{ 4 comments… read them below or add one }
Looks really delicious!! I’ve been finding some seriously small baby butternuts this year too..they’re cute though
Thanks for this recipe Kris! I have a butternut squash in the fridge that’s pretty big, half for the soup and half roasted
I’m glad that it’s vegan, too!
Yum! I like to eat butternut squash with split yellow lentils.
Thank you for the recipe! I’m always looking for good soups in the winter…