1 butternut squash/handful of garlic/1 onion/1 carrot/1 1/2 celery stalks/1 cup vegetable brother/1cup almond milk/
2 tbsps olive oil in a small cup/2 tbsp vegan butter – Seasoning: pepper,garlic,curry powder – tad of salt – oh, and a blender!!!!
(you’ll notice in the essential photo I forgot to get the almond milk and vegan butter out of the fridge! whoops)
Preheat oven to *425
I AM THE BUTTERNUT SQUASH KILLER…………….. (now on a more serious note…..)
cut squash in half
scoop out seeds – brush with olive oil and lightly season with pepper and curry powder then brush squash again
Bake till a fork tenderly pierces and you aren’t hitting any hard flesh (so to speak!) – remove from the oven and transfer squash to a cooling rack till……
Baking the Squash takes about 45 minutes to an hour, but in the end they come out looking and smelling fantastic…
During the squash cooking, it’ll be a good time to get your veggies diced fine
add your 2 tbsp to pan and melt – then add your veggie mix and stir (oh and the flame or whatever you use should be a medium heat)
Season w/ pepper, garlic and curry powder and saute till veggies are tender & fragrant
After your squash has cooled a bit it’s time to scoop out squash from skin and add to veggie mix – season w/ curry, pepper and a tad of salt
stir squash and veggie mix till thoroughly combined – add 1 cup veggie brother and 1 cup almond milk and stir………..
it doesn’t look to pretty at first, but it’s quite delightful – heat through to a slight boil and season MORE!!!!!!
Add to blender and puree……………………
*and this will be your finished product*
The soup comes out thick and creamy – smells incredible and has a bit of a zing!
Let’s just say, I had a few glasses of wine last night and the motivation to create was swirling through my brain to get in the lab and make something frightfully yummy….. and here you go!
Great for cold days or nights! Enjoy!