Guest guest Posted January 15, 2005 Report Share Posted January 15, 2005 I just have to say that my 2 year old daughter absolutely adores this butternut squash soup. And it's packed with nutrients! ilovetocookvegan2 [teacups] Thursday, January 13, 2005 8:32 PM Butternut Squash Soup Butternut Squash Soup Source: CalciYum! Delicious Calcium-Rich Dairy-Free Vegetarian Recipes Serving Size : 6 1 large butternut squash 1 tablespoon olive oil 1 small onion -- chopped 1 large leek, white part only -- thinly sliced 4 1/2 cups vegetable stock 2 cups finely chopped broccoli 1 teaspoon salt 1/2 teaspoon dried thyme 1/4 teaspoondried sage 1/8 teaspoon nutmeg (optional) 4 cups packed finely chopped turnip greens or collard greens -- steamed 1 cup soy milk (calcium fortified) chopped chives Cut squash in half and remove seeds. Peel and chop squash into 2- inch chunks. In a large pot with a lid, heat oil over medium heat. Add onion and leek; saute for 3 minutes. Stir in stock, squash, broccoli, salt, thyme, sage, and nutmeg; bring to a boil. Reduce heat, cover and simmer 30 minutes. In batches, using a food processor or blender, puree soup. Return soup to pot. Stir in greens and soy milk; simmmer 3 minutes. Serve garnished with chopped chives. Check out these affiliated vegan lists ~ http://www.Christian-Vegan-Cooking http://www.VintageVeganTea http://www.VeganFoods4HealthyLiving Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 24, 2005 Report Share Posted October 24, 2005 I made this soup today and it is FANTASTIC!! Easy to fix, and very simply, delicious!! Thanks!! Lynn in CA. , " LaDonna " <teacups@c...> wrote: > > Butternut Squash Soup > > 1/4 tsp extra virgin olive oil > 4 to 5 cups diced, peeled butternut squash > 1 c chopped yellow onion > 1 c chopped celery > 1 bay leaf > 4 c vegetable stock > 2 tbsp minced fresh oregano > 1/4 tsp ground nutmeg > 1/2 tsp salt > 1/4 tsp freshly ground black pepper > > Heat a medium stockpot over medium-high heat. Add the olive oil to > lightly coat the bottom of the pan. Add the squash, onion and celery. > Cook until the onion has softened, about 2 minutes. Add the bay leaf > and cook for 2 minutes. Add enough of the stock to cover the > vegetables and bring to a boil. Reduce heat and simmer until the > squash is very soft, 20 to 25 minutes. Stir in the oregano, nutmeg, > salt and pepper. Remove the bay leaf. > > Carefully ladle the soup into a blender and process until pureed and > smooth. Strain the soup through a fine mesh strainer to remove any > squash pulp. Return the strained soup to a pan over low heat. Taste > and adjust the seasoning with addition salt, pepper and nutmeg, if > desired. Add a little more stock or water to give the soup a creamy > consistency if it seems too thick. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 Hi Samantha: I also found this recipe from the Dr. John McDougall cookbook: Butternut Squash Soup By Alex Bury, McDougall Program cooking instructor Servings: 6-8 2 onions, diced 6 cloves garlic, peeled 3 pounds butternut squash, peeled, de-seeded, and cut into 1-inch cubes 1 tablespoon fresh ginger, minced 1 bay leaf 7 cups vegetable stock or water 1/2 cup orange juice 1 tablespoon orange zest 1 teaspoon cinnamon 1 tablespoon soy sauce 1/2 teaspoon nutmeg In a large pot, combine the onions, garlic, squash, ginger, bay leaf and stock. Bring to a boil and then simmer gently for about 30 minutes. When the squash is tender, add the orange juice, orange zest, cinnamon, soy sauce, and nutmeg. Simmer another 5 minutes. Puree with an immersion blender or place in a blender jar and process until smooth. Transfer back to the pot, season to taste, and re-heat. Hint: Some markets sell peeled, chopped, winter squash in bags, both fresh and/or frozen. This would cut down on the preparation time. Let me know if you like either one of the recipes. Gerri , " Samantha Who? " <bulkorspam- groups wrote: > > Anyone have a tried and true recipe for butternut squash soup? I am fixing to go to the store and buy some. I also bought my first extra firm tofu which I plan to use in a stirfry. Yummy I hope! > > Samantha > > - > davis_colleen > > Tuesday, July 15, 2008 6:21 PM > a cooking tip for easy soups (was Re: Apology) > > > --- maureen smith wrote: > > As you may have seen previous posts about blender soups - they are very easy to make > and highly nutritious meals. They work with just about any veggies and enough cooking > water to blend. Be careful not to blend with the HOT water, as they blender lid will fly off, > and anyone or anything nearby will get a HOT bath in veggie soup, including the ceiling!!! > > One way I circumvent this is to place the lid on loosely and then cover with a tea towel to > catch the splattering -- OR if you have a little portion of the middle of the lid that comes > off, take that out, and loosely fold a tea towel over that hole. You don't lose much soup > that way, and your kitchen stays clean. (This tip also works for people with rice cookers > whose little spout hole likes to spit rice starch all over the kitchen.) > > And for those of you who have high-powered blenders like a Vita- Mix, the blender itself > can even do the heating/ " cooking " (I'm not sure what defines cooking) of the soup. These > are great for anyone who wants to make a fast, healthy low-fat vegan soup and not have a > whole lot to clean up afterwards. (So often the case for people with illness -- I am one > myself). > > On the other hand, these are also helpful for kids and other picky eaters who are okay > with blended mixtures or soups/dishes where that one thing they hate isn't the dominant > flavor (and can barely be tasted). (Translation: my vegan husband who can barely choke > down vegetables " plain " .) I do this myself to get my raw cruciferous vegetables in, since I > LOVE them cooked and am just not a fan raw, and I understand there are unique health > properties when eaten raw. > > To get this back on topic of recipes, this is what I do for my big raw cruciferous smoothie: > > 1/2-1 T flaxseed (I treat this not as added fat but rather an omega-3 source, YMMV) > 1-2 fresh bananas (i.e., not frozen) > 1-2 cups strawberries > 1-2 cups blueberries (I use more of one if I have less of the other) > at least three cups of kale (my favorite) or collards, frozen without being cooked first > soymilk, water, ricemilk to blend > > This " feeds " me all morning, and it's great to sip in the heat and know I am getting in 3 > good cups of raw kale without tasting uncooked brassicas. Of course I make many > variations depending on what's in the garden, what's on sale/in season, etc., but my goal > is to eat as many raw vegetables as possible, since it's challenging for me to just chew > those things raw, and I eat TONS of the cooked stuff without any effort. > > --Colleen > > > > > > Checked by AVG - http://www.avg.com > Version: 8.0.138 / Virus Database: 270.4.11/1553 - Release Date: 7/15/2008 5:48 AM > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 16, 2008 Report Share Posted July 16, 2008 When some friends from Australia were visiting us, they helped me fix their favorite squash soup from home. It's so simple, only three ingredients. 1 Butternut squash, seeded and cubed1 large onion, diced1 large potato, cubedCook squash and potato in a large pan with water to cover it. When the vegetables are done. Place in blender with onion and enough of the cooking water to make soup of desired consistency. Blend until smooth. Note: depending on your blender, you may have to blend in batches. That's it. You can season with just a dash of nutmeg and/or pepper if desired. Salt is optional. It's very tasty for such a simple dish. MarthaSamantha Who? <bulkorspam-groups Sent: Wednesday, July 16, 2008 4:03:48 PMRe: a cooking tip for easy soups (was Re: Apology)Anyone have a tried and true recipe for butternut squash soup? I am fixing to go to the store and buy some. I also bought my first extra firm tofu which I plan to use in a stirfry. Yummy I hope! Samantha - davis_colleen Tuesday, July 15, 2008 6:21 PM a cooking tip for easy soups (was Re: Apology)--- maureen smith wrote:> As you may have seen previous posts about blender soups - they are very easy to make and highly nutritious meals. They work with just about any veggies and enough cooking water to blend. Be careful not to blend with the HOT water, as they blender lid will fly off, and anyone or anything nearby will get a HOT bath in veggie soup, including the ceiling!!!One way I circumvent this is to place the lid on loosely and then cover with a tea towel to catch the splattering -- OR if you have a little portion of the middle of the lid that comes off, take that out, and loosely fold a tea towel over that hole. You don't lose much soup that way, and your kitchen stays clean. (This tip also works for people with rice cookers whose little spout hole likes to spit rice starch all over the kitchen.)And for those of you who have high-powered blenders like a Vita-Mix, the blender itself can even do the heating/"cooking" (I'm not sure what defines cooking) of the soup. These are great for anyone who wants to make a fast, healthy low-fat vegan soup and not have a whole lot to clean up afterwards. (So often the case for people with illness -- I am one myself).On the other hand, these are also helpful for kids and other picky eaters who are okay with blended mixtures or soups/dishes where that one thing they hate isn't the dominant flavor (and can barely be tasted). (Translation: my vegan husband who can barely choke down vegetables "plain".) I do this myself to get my raw cruciferous vegetables in, since I LOVE them cooked and am just not a fan raw, and I understand there are unique health properties when eaten raw.To get this back on topic of recipes, this is what I do for my big raw cruciferous smoothie:1/2-1 T flaxseed (I treat this not as added fat but rather an omega-3 source, YMMV)1-2 fresh bananas (i.e., not frozen)1-2 cups strawberries1-2 cups blueberries (I use more of one if I have less of the other)at least three cups of kale (my favorite) or collards, frozen without being cooked firstsoymilk, water, ricemilk to blendThis "feeds" me all morning, and it's great to sip in the heat and know I am getting in 3 good cups of raw kale without tasting uncooked brassicas. Of course I make many variations depending on what's in the garden, what's on sale/in season, etc., but my goal is to eat as many raw vegetables as possible, since it's challenging for me to just chew those things raw, and I eat TONS of the cooked stuff without any effort.--ColleenChecked by AVG - http://www.avg. com Version: 8.0.138 / Virus Database: 270.4.11/1553 - Release 7/15/2008 5:48 AM Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 > When some friends from Australia were visiting us, they helped me fix their favorite squash soup from home. It's so simple, only three ingredients. My kind of recipe, Martha! Thanks. >Place in blender with onion and enough of the cooking water to make soup of desired consistency. One of the best investments I ever made was on an immersion blender. Just dunk that bad boy right into the soup pot and whirl away! Make sure it's a fairly tall pot, though, or be prepared for the splashback. Sue in NJ Quote Link to comment Share on other sites More sharing options...
Guest guest Posted July 17, 2008 Report Share Posted July 17, 2008 Yes, Sue, an immersion blender is a great investment. In fact, I have one and love it! I just shared the recipe the way my friends shared it and forgot to mention the other possibility. MarthaSue in NJ <sue_in_nj Sent: Thursday, July 17, 2008 11:16:12 AMRe: Re: Butternut Squash soup > When some friends from Australia were visiting us, they helped me fix their favorite squash soup from home. It's so simple, only three ingredients. My kind of recipe, Martha! Thanks. >Place in blender with onion and enough of the cooking water to make soup of desired consistency. One of the best investments I ever made was on an immersion blender. Just dunk that bad boy right into the soup pot and whirl away! Make sure it's a fairly tall pot, though, or be prepared for the splashback. Sue in NJ Quote Link to comment Share on other sites More sharing options...
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