Butternut Squash Soup – No Cream, Butter, Vegan!

by Susan Cross | Posted: November 22nd, 2010 | No Comments »

Thanksgiving Day healthy menu continues…

Enjoy this rich, creamy classic without any guilt! This butternut squash soup is packed with vitamins, nutrients and antioxidants too!

VEGAN BUTTERNUT SQUASH SOUP! no dairy & no butter
• 2 tablespoons organic coconut oil
• 1 small onion, chopped
• 6 shallots, chopped
• 1 medium sweet potato
• 1 butternut squash
• 1 container of organic vegetable stock (15-20 oz)
• Himalayan sea salt and pepper
• 1 tablespoon flaxseed oil

Melt coconut oil in soup pot and then add onion, shallots, sweet potato and squash. After about 6, minutes pour the vegetable stock into the pot. Bring everything to a boil. Once boiled, cover pot, place flame on simmer and cook for about 45 minutes.

Transfer everything into blender, add the tablespoon of flaxseed oil, and puree. If puree seems too thick, add a bit more stock.

Venus Quick Tip: A lot of organic stores sell peeled, seeded and chopped butternut squash – huge timesaver. I chop onion, shallots, sweet potato and squash beforehand and store in container until ready to make soup. If you are not vegan, you may substitute chicken stock.

Venus Secret: I always add sweet potato to pureed soups. It gives them a creamy consistency that takes the place of cream and adds vitamins and fiber!

Venus BONUS: For extra anti-oxidants I sprinkle with Turmeric or Cayenne Pepper!