Thursday, October 1, 2015

Vegan Butternut Squash Soup with Cashew Cream

Some nights I'm amazed that there is any dinner on the table at all.

Between work, writing, school, homework, volunteer work, team practices-complete with the 5 hours of driving for one daughter, and getting them to their jobs, some days dinner is the last thing planned.
Vegan Butternut Squash Soup with Cashew Sour Cream -Gluten free recipe


I try to get all organized on Sundays, just so I don't have to stop and think so much when 5pm rolls around each day.
But frequently, all I have is an already roasted off something in the fridge and a vague idea of how to use it. My Sunday prep is likely to include roasting off squash, beets, onions, garlic-heck just about any vegetable.  Hubs likes to be the Pitmaster - smoking a pork shoulder till it falls off of the bone.

Somehow, no matter how hard I try to have a well planned out dinner, life intervenes.



Thank goodness I take after my Mom just a bit.
No, I'm not a hoarder like she was.
I've got a well stocked pantry, one that allows me to gather a few staples, add a few fresh vegetables and have dinner ready in a half hour or less.
Mine gets rotated though so there is never any decisions about the safety of ancient cans or bottles.

Add in that the dinner schedule for our family of four can be spread over the course of 4 hours and you'll want to have this kind of instant dinner choices too.

Vegan Butternut Squash and Rosemary Soup with Cashew Sour Cream

By ,

This soup is a wonderful light fall meal when made from fresh butternut squash or an incredibly quick pantry dinner when a can of butternut squash puree is substituted. Even the cashew cream topping takes just a few minutes

Prep Time: 20 minute
Cook
Soup
Yield: 8 cups
Ingredients:
• 2 tablespoons olive oil
• 1 large onion-cut into tiny dice
• 2 russet potatoes-cut into small dice
• 1 tablespoon fresh rosemary-minced
• one 4 pound pre-roasted butternut squash For the speed version: substitute 30 oz of canned Butternut Squash puree
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 quart vegetable stock

Instructions:
1. Heat a stock pot till oil added is rippling.
2. Add the onions and potatoes.
3. Let cook till lightly browned.
4. Add butternut squash puree, rosemary, salt, pepper.
5. Cook for a minute to combine flavors well, stirring.
6. Add the vegetable stock and simmer for 10 minutes
7. Serve with Vegan Cashew Sour Cream

Variations: Feel free to mix up the vegetables sauteed in the soup.  I love fresh zucchini, or tomatoes. You can choose to make this un-vegan too by adding chicken broth and diced leftover chicken. 

I vary the herb seasonings too.  Tarragon, or parsley are good choices.
Those lovely gluten free herb biscuits are not vegan, but they are incredibly tasty.

Popular Posts