the Happy Vegetarian

Soups are incredibly easy to prepare and are perfect on a cool day. We whipped this up for lunch today in no-time.

Directions:
Peel and cube a butternut squash. Ours was about 1 kilo (2 pounds).

In a soup pot on medium-high heat, fry a few medium sized onions in some olive oil until soft. Add the butternut squash to the onions and stir around making sure they don’t stick to the bottom of the pan, for about 2 minutes.

Add a heaping teaspoon (or more to taste) of curry spice (we used a sweet curry mix plus a dash of garam masala) and stir for about a minute.

Pour in 1 litre of vegetable stock and simmer until the squash is soft, about 20 minutes.

Puree the soup with a hand mixer or in a blender. Add some soymilk and stir until you have a creamy smooth consistency.

Pour into soup bowls and enjoy!

Technorati Tags: soup recipes, vegan recipes, vegetarian recipes, butternut squash soup

Filed under: Food on August 31st, 2007