Saturday, October 30, 2010

Vegan Butternut Squash Recipe

I felt inspired by the cooler weather and changing colors last night, that and the remaining 3 butternut squashes hanging out on my counter!
What is easier in the whole word to make than Butternut Squash Soup, honestly? So it was an obvious choice when the weather tipped in the 30s last night and the squash is begging to be eaten!  I was busy working all day yesterday, so I called home and asked Mr. Kummerow to toss the squash in the oven to roast.  When I finally arrived home last night, we were ready to assemble the soup.

Butternut Squash Soup (for two)...with some yummy add-ins!
1 small butternut squash
1 apple, peeled and diced
1 cup Almond Milk
1/4 yellow onion, diced
2 cloves garlic, minced
1 celery stalk, diced
1 tsp cinnamon
1 tsp thyme
1 tsp rosemary
1 tsp red pepper flakes
salt and pepper to taste
3 cups collard greens, cut 

Cut squash in half (long way) and scoop out gooey middle.  Place cut side down in baking pan with 1 tsp olive oil and roast for 45 minutes at 400* Remove from oven cool 10 minutes.

While squash is cooling, saute diced onion, celery, apple and garlic in pan with 1 tbsp water.  When soft, remove from pan and place in food processor.  Process briefly and scoop cooked squash into processor (removing the outer peel).  Process on high adding equal amounts water and Almond milk until it reaches desired consistency.  Add in spices.

Replace soup back in large pan to reheat.  Add collards to pan until just wilted. Serve with croutons.
 To make croutons: dice three pieces whole grain bread and lay on baking sheet.  Spray with cooking spray, flip croutons and spray again.  Place under broiler for 2-3 minutes, flipping half way through.
Voila! Yummy, harvest meal with little prep work.  I just love making soups in the fall.  All the great flavors and combinations!  What is your favorite meal to make right now?

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