Butternut Squash Soup – VeganMOFO

butternut squash soup

Butternut squash soup (bisque, or what-have-you) is like, the new chili. There are a million different recipes out there, or so it seems. Here’s mine; it’s fast, simple, creamy, comforting and delicious. A perfect opening dish for an autumn dinner; it’s also hearty enough to serve on it’s own.

butternut squash soup - vegan, gluten-free, soy-free, low-fat, dairy-free

Naturally vegan, gluten and soy-free, but suitable for every dietary choice. Much thanks to my mama, and her bountiful garden, for these beautiful squashes! This recipe is low-fat, and much (much) healthier than my last recipe post using this wondrous vegetable.

Butternut Squash Soup - vegan, gluten-free, soy-free, dairy-free, low-fat

Butternut Squash Soup
makes many, many servings

1/2 cup chopped sweet onion
1 tablespoon garlic-infused extra virgin olive oil
3 cups peeled, seeded and diced butternut squash
2 cups peeled and diced red potatoes
1 cup chopped carrots
4 cups vegetable broth
1 teaspoon salt
1 teaspoon dried thyme
1/2 teaspoon dried sage
1/2 teaspoon granulated garlic
sprinkle of paprika
dash of black pepper

In a large stock pot, heat the olive oil on medium heat for a few seconds before tossing in the chopped onion. Caramelize the onion on medium-low heat until it is a lovely caramel-brown color. Add the chopped and diced veggies (in no particular order): butternut squash, potatoes, carrots. Give it a good stir. Add the salt, thyme, sage, garlic, paprika and black pepper and stir again. Pour in the vegetable broth, stir. Bring to a boil, reduce heat to a low-boil, cover and cook for 40 minutes, stirring every once-in-a-while. Remove from heat, and let sit for 15 minutes before pureeing in a food processor. Serve warm!

Butternut Squash Soup - vegan, gluten-free, soy-free, dairy-free, low-fat

veganmofo2013

Broccoli and Potato Soup

Since Vegan MoFo began, I’ve been mostly thinking of pastry recipes, because that is my forte. But these last few days, I’ve been really craving a healthy and comforting post for this cold and damp weather that is now here. Of course I thought of soup, and to me, one of the most comforting soups is a creamy, potato and broccoli soup. To make a really good, creamy, vegan broccoli and potato soup, you don’t need any “cream” at all. Just broccoli, potatoes and a few other things – the broccoli and potatoes do a great job in the creamy department.

One of the greatest things about this soup is that it is 100% fat-free. Just because this soup is low-fat, does not mean it’s low in flavor! I use dried herbs for this recipe, and because this soup is cooked low and slow, the dried herbs are rehydrated and give the soup a great flavor. I used a potato masher to mash the broccoli and potatoes into smaller chunks – leaving the soup hearty and chunky. But, if you wish, you can blend it into puree for an absolutely creamy soup. I really like the texture of the potato and broccoli soup this way though. Plus, I like that I basically only have one dish to clean up afterwards.

Broccoli and Potato Soup

Ingredients:
2 quarts (8 cups) vegetable broth
4 pounds (about 8 medium size) Yukon gold potatoes, skinned
2 large bunches of broccoli (approximately 3 1/2 pounds), chopped (stems included)
1/2 large sweet onion, chopped (about 1/2 cup)
1 tsp. dried basil
1/2 tsp. dried thyme
1/4 tsp. dried sage
1/2 tsp. granulated garlic
1/2 tsp. salt (to taste)
1/2 tsp. black pepper

Directions: In a large stock pot, boil the skinned potatoes in salted water until soft (about 35-40 minutes). Carefully drain the water from the potatoes. In the same stock pot, mash the potatoes with a masher into medium to small-size chunks. Add the vegetable broth, chopped broccoli, chopped onion, dried herbs, garlic, salt and pepper. Stir well. Bring to a boil, reduce heat to a low boil, cover and cook for 45 minutes. Then, turn off heat, remove cover and mash the soup once again with the potato masher to blend it together a bit. You can puree it at this point if you’d like to.

Serve this stew with crusty bread, croutons or focaccia. It is delicious topped with a sprinkle of vegan cheese, and/or crumbled tempeh bacon. This dish is perfect for a rainy fall day, and is a great pick-me-up if you’re feeling under-the-weather. It really warms me right up!