Tuesday, December 13, 2011

Butternut Squash Soup

This soup turned out really thick but just add a little water or vegetable stock to thin it to your liking.  The homemade croutons are a must!

Squash Soup – Ina Garten (modified)

2            tablespoons soy butter       
2            tablespoons oil
2            cups onions
1            Butternut Squash – diced
15 oz.    pumpkin puree
3            cups vegetable stock
2            teaspoons salt
½           teaspoon pepper
1            cup soy/rice or almond    milk  (added after soup is blended)
              Homemade Croutons

Croutons:  Melt 1 T. soy butter,  cut up bread in big chunks and scatter on baking sheet. Drizzle soy margarine on all pieces.  Add salt and pepper and broil until crispy.

In large soup pot, add diced onion to oil.  Cook until onions are soft.  Add diced Butternut Squash and cook with onions for 10 min.  All vegetable stock and cook until Squash is tender.  Add salt and pepper to taste.  Let soup cool a bit then puree.  Add one cup soy, rice or almond milk.  Top with homemade croutons.

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