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Something for the Vegan (Soup)

February 24, 2014
DSCF3174

Butternut squash and sweet potato soup with pepitas seeds.

Here is a great soup for the vegan and the gluten free people. This is my sweet potato and butternut squash soup. You will need about two pounds of cubed butternut squash, one large sweet potato, seasoning mix and a bell pepper, for the soup. I sprinkle the squash with my seasoning mix and EVOO and wash the sweet potato and rub down with olive oil. I roast these two veggies in the oven until almost done.  You want this somewhat firm for the making of the soup.  When the squash and potato cools cut up the potato and bell pepper and place the veggies in a heavy pot with EVOO and a little extra seasoning mix. We will now sauté all of the veggies and once the veggies are sautéed this is when I add in my liquids. I use water or coconut water for this soup when I am interested in a vegan style meal. If you want to juice is up this dish, replace the waters with the followings: broth of your picking, milk, cream or half and half to the soup. I found a bit of real butter is also good for adding an extra richness to the soup. This can be added during the cooking or as a finishing touch to each serving.

Once all of the ingredient are in the pot pull out the hand blender and bring this soup down to the consistent of your choice. This is also a good time to taste and adjust the seasoning.  Sometimes I add a lot of liquids or just a little. If I decide to use less liquid during the cooking and the soup is extra thick when and if  there are leftovers that is when additional  liquid come into play.  I add the liquid for the reheating purpose. Once the blending is done bring your soup to a high boil then turn down to a simmer for 10-15 minutes.  If this is a super thick soup, remember to watch your pot.  It may take less time for the simmering because the veggies were cooked in the oven earlier.  Serve this soup as is or with a drizzle of EVOO and some pumpkin/pepitas seeds as a topping. If you would like to take this beyond vegan, why not a dollop of sour cream to top it off.

An afterthought:  You can use roasted veggies of any type for this soup.  This includes leftovers.  G-O-C can also be used in the dish.  Enjoy

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