I had just become a vegan when I went out with some friends for dinner and had no idea what to order. My friend Taryn had eaten at a place where she found some vegan options so we decided to try it out. I had a very simple butternut squash soup. It literally blew my mind. I might be wrong, but I think it was the day after this when I decided to buy a food processor and blender to start making my own soups. Since then, I’ve tried to replicate that soup over and over again, and came up with this recipe (Note: this is my original basic soup recipe that I use every time I make soup. There’s no secret here! I just mix up the ingredients and see what comes out of all the experimentation!)
Ingredients (for 3-4 medium size soup bowls)
- 2 cups of butternut squash peeled and chopped.
- 1 large sweet potato peeled and chopped.
- 1 large carrot peeled and chopped.
- 3 large garlic cloves, peeled.
- Spices: salt, black pepper, 1 tablespoon of turmeric.
- Optional: pumpkin seeds, parsley.
- In a medium size pot place the butternut squash, sweet potato, carrot, garlic and turmeric. Cover with cold water, bring to a boil and let simmer for about 10-15 minutes. While boiling I like to add some salt and pepper to the water. (Note: the simmering time may vary but it should be as long as it takes for the potatoes and butternut squash to be soft).
- Once the vegetables are cooked remove from the stove. You can drain them, but save the water from the boiling process for thinning.
- Put all the cooked vegetables in a high speed blender (barely covered with the boiled water). Blend. Gradually add more reserved water until your desired texture is achieved. (Note: there’s no need to add all the water. Just use as much as you want).
- Plating: pour soup onto bowls and serve while hot. Sprinkle some pumpkin seeds and chopped parsley on top.