INGREDIENTS:
1 garlic bulb (or crown-- the whole garlic mother)
1 tsp. olive oil
1 medium 3 pound butternut squash, peeled and cubed
1 medium large potato, peeled and cubed
1 large onion, chopped
2 tablespoons Coconut Oil
3 + cups filtered water
2 cups vegetable broth
OR 2 cups water and 3 Golden Bouillion cubes
1 tsp. smoked paprika
1/2 tsp. chipotle pepper
1/2 tsp. sea salt
crumbled vegan cheese as a garnish
METHOD for Making this Soup:
1. Preheat the oven to 450 degrees F./230 degrees Celsius. I chose to use a small convection oven on my countertop. Peel off the papery skin of the garlic bulb but do not peel or separate the cloves. Cut the top off the bulb and brush it with oil. Wrap well in foil with shiny side inwards and put in the oven for 30-35 minutes until softened. Cool.
2. Melt the coconut oil and put the squash, potato, and onion cubes into a large pot, such as a Dutch oven (if using the oven-top method). I used my Instant Pot. Sauté the vegetables until they are fragrant and crispy-tender, stirring often to prevent burning.
3. Add water, broth, and spices/salt/roasted garlic. Bring the vegetables to a boil. Reduce the heat; cover and simmer until the vegetables are tender (about 20 to 25 minutes). Cool slightly,
4. In a food processor process the soup in batches until smooth. Return the soup to the pan and warm through. Ladle into bowls and top with crumbled vegan cheese.
This soup is a version of another recipe that I knew would be easy to vegan-ize. You can find the recipe here.
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