Squash Soup

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Recipe submitted by mannagirl

Squash Soup

Ingredients (use vegan versions):

1 1/2 lb winter squash chopped or 2-12oz pkgs frozen (thawed)
1 small onion
1 teaspoon curry powder
1/4 teaspoon ground turmeric
1/8 teaspoon ground pepper
2 cups vegan chicken broth
1/4 cup vegan sour cream

Directions:

Combine squash, onion and spices.. cook on low for 10 minutes.. stir in broth and cook another 15 minutes.

Cool Slightly and pour 1/3 into blender and blend until smooth, repeating until all of the mixture is blended .. reheat soup before serving and swirl in some sour cream.. yummy!

I love this recipe.. I'm forever hungry and it fills me up so I don't even think about food! Also instead of the spices I use a Hot and Spicy Spice Blend

Serves: 4-6

Is there a step missing - like saute the onions in margerine until soft? Because the onions didn't really cook through the way they should for soup. Otherwise, I made this on the spicy side and it was the perfect soup (without the sour cream to cool it) for a miserable winter night. No way would this serve 6! 2-3 in my house, were big soup lovers. Thanks for the change of pace - so easy!

Archived comment by: buba6

Here it is, 6 months later, I tried it an easier way - 1 large bag of frozen butternut squash and frozen chopped onion - it worked perfectly even without the above question. There was just enough liquid in the frozen veggies to soften. I don't know if it will last till dinner, everyone who walks by samples some... YUM!!!!!

Archived comment by: buba6

this was yummy! i added a bunch of garlic for some kick, and it worked well.

Archived comment by: glamlex


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laur b.

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Re: Squash Soup

« Reply #1 on: April 01, 2007, 07:47:06 PM »

I kept this really simple by using frozen winter squash. I just simmered it in some 'No-Chicken' broth for about 15 minutes (maybe 20) and added some salt and pepper, and a little bit of cinnamon. It was looking a little thin, but really thickened up in the last 5 minutes. I wasn't going to add the cinnamon because in the past I've added too much and wrecked squash soup, but I added it slowly so I didn't overdo it, and it gave the soup a much deeper flavor.

I only used half the box of squash and 1/2 cup of broth. I also made soup with the remaining squash but instead of broth I used soymilk. It was much much better with the broth. The soymilk really took away from the flavor of the squash. I will make this soup again. It was so easy and tasty!


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kittylitter13

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Re: Squash Soup

« Reply #2 on: July 26, 2007, 02:39:59 PM »

Thanks, I was looking for a basic squash soup recipe. I had some yellow crooked neck squash from my boyfriend's garden that I wanted to use.

I followed this, but used coconut milk instead of sour cream, and added a lil' cayenne and cardamom.

so delicious!


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AshleyKimball

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Re: Squash Soup

« Reply #3 on: August 10, 2007, 06:38:39 PM »

I used some random weird yellow squash that COMPLETELY took over my garden. I think it might be a yellow crooked neck? Anyway, the soup was really good!!! I replaced the onions with some garlic, and I added a bit of fennel seeds in with the other spices because I like them. Didn't need the sour cream!

Thanks for a quick, simple recipe.


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buba

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Re: Squash Soup

« Reply #4 on: January 11, 2008, 05:48:00 PM »

This soup is still a staple in my house since it was first posted. We are now empty nesters (no more hungry teenage boy lurking, he's learned to cook for his vegetarian girlfriend!) but still love this, especially on a rainy day when I don't feel like going shopping for fresh ingredients.

Tonight all I had was vegetable broth, not no-chicken broth. Tastes different, but still yummy. I prefer the no-chicken, since I'm not crazy about the veg broth having tomatoes.


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sociallyphobic

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Re: Squash Soup

« Reply #5 on: June 08, 2008, 03:30:53 AM »

I just made this with spaghetti squash. I did saute the onions first to make them soft, and I added garlic. It's good I really like it.


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