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Dixie's Butternut Squash Soup

Both spicy and soothing

Margo DeMello

Serves 2

1/2 onion, chopped
2 cups peeled and cubed butternut squash
2 cups vegetable stock
2 tablespoons soy margarine
2 tablespoons soy flour
2 cups plain soymilk
1 teaspoon curry powder (or more to taste)
1/2 teaspoon cayenne (optional)
Salt and pepper to taste
1/2 cup plain soy yogurt

Chili Puree
2 dried New Mexico or California chilies, about 4 inches long
3/4 cup water
1 tablespoon chopped onions
1/4 teaspoon powdered cinnamon

In a large covered saucepan, cook the onions and squash in the stock until they are very soft. Remove from the heat to cool.

Process the squash mixture in a food processor or blender until smooth. Set aside.

Make a roux by melting the margarine in the same saucepan the onions and squash were cooked in. Stir in the flour and simmer the margarine/flour mixture for about 1 minute while stirring constantly.

Remove the roux from heat. Whisk in the soymilk, followed by the pureed squash. Add the spices.

Return the soup to the stove, and reheat until hot and creamy.

Serve in shallow bowls, swirling a little chili puree (optional; see recipe directions below) over each serving and adding a dollop of soy yogurt to top.

For the Chili Puree:

Rinse the chilies, break off and discard the stems, and shake out as many seeds as you can. With a pair of scissors, cut the chilies into 1/2-inch pieces and drop into a medium saucepan.

Add the water, onions and cinnamon. Bring to a boil over high heat, then reduce the heat, cover and simmer until the chilies are soft, about 5 to 10 minutes.

In a blender or food processor, purees the mixture until smooth. Press the mixture through a strainer set over a bowl. Stir in salt and pepper to taste.

Recipe courtesy of Margo DeMello, author of Low-Carb Vegetarian.

For even more vegetarian recipes, check out VegRecipes.org.

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