Organic Granny

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....

Butternut Squash is a creamy, orange-fleshed, neutral-tasting squash that is very dynamic for cooking and baking.  When you look at the recipes in this collection, you can see that butternut squash can stand in for both desserts and main courses in a meal, even as a main ingredient in a yummy cheese sauce to be poured over macaroni.  Enjoy trying out these delicious vegan recipes! 1. GARLICKY BUTTERNUT SQUASH SOUP   Garlicky Butternut Squash Soup via Whirled Soup It's hard to be a 'regular' vegan without having the odd craving for the days of garlic sausage or whatever was your fave garlic-infused meat.  This butternut soup that is warming and filling has everything you missed about garlic. You don't have to miss it anymore-- go HERE via Whirled Soup 2. LENTIL AND BUTTERNUT SQUASH POT PIE Individual Pot Pies  images via  Jennifer Wong  on Pinterest These little individual potpies above contain a combination of delectable butternut squ...