I took a look at some of the common ingredients used in these recipes and picked out some of my favorites, throwing in a few of my own along the way. I came up with the recipe below and tried it out tonight.
The soup came out just the way I like butternut squash soup to taste. It was just slightly sweet, a little bit savory, warm and creamy.
Butternut Squash Soup
Yields: about 10 servings (depending on the size of your bowls)
- 1 tsp olive oil
- 1 large butternut squash, peeled, seeded and cut into small chunks
- 1 large parsnip, peeled and sliced
- 2 medium size carrots, peeled and sliced
- 1/2 small onion, diced
- 2 inch cube of ginger, sliced
- 1/4 C brown sugar
- 1 C pineapple juice
- 4 C water
- 1 C Sweetened MimicCreme (or sweet soy milk or real cream)
- First put the olive oil into a soup pot and heat. Add in the onions and saute until translucent.
- Add in carrots, ginger, and parsnip and saute for about 4-5 minutes
- Add in Butternut Squash and continue to saute until it starts to soften (about another 4-5 minutes)
- Pour in water, pineapple juice and brown sugar.
- Bring to a boil, then simmer for about 20-30 minutes, until all the vegetables are soft.
- Take the soup off the heat and blend with an immersion blender (aka - stick blender) until all the lumps are gone.
- Add in MimicCreme (does not need to be a full cup. Do it to taste.) and mix it in.
- Serve and enjoy! :)