Spicy Butternut Squash Soup - Vegan
| Prep Time: 10 min | Serves: 6 |
| Cooking Time: 30 min | Yield: 6 bowls |
Comforting soup with a spicy kick from jalapenos.
Ingredients
- 2 lb Butternut Squash
- 1 tbsp Peanut Oil
- 1 cup Onions
- 2 Garlic Clove
- 1/2 cup Whole Carrots
- 1 tsp Ground Cumin
- 1 tsp Pepper, Black
- 1 Jalapeno Pepper
- 2 cups Homemade Vegetable Broth
- 1 tsp Salt
Directions
Peel the squash and cut in half. Scoop out the seeds and cut into 1 inch pieces. In a large pot, heat oil over medium-high heat. Add onion and garlic and cook, stirring often until they begin to brown. Add the carrot, cumin, salt and pepper. Cook for about 1 minute and then add squash, jalapeno pepper and vegetable stock. Bring to a boil, then reduce heat and simmer 15-20 minutes or until vegetables are tender. Remove from heat and puree the soup with an immersion blender. If you don't have one of those handy gadgets, you could always carefully transfer the soup to a food processor and blitz.
Serve with a drizzle of soy cream if you wish - but it's really not needed.