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Super Easy Vegan Butternut Squash Soup

1/29/2019

This is a perfect quick soup that is satisfying and nutritious. Butternut squash is packed in nutrition including lots of Vitamin A, potassium, fiber, Vitamin E, calcium, phosphorous, magnesium, and iron, to name a few. It is a great thing to add to your diet to help color your way to health.

Ingredients:

1 medium to large butternut squash, peeled and chopped into large cubes
1 large onion of choice, roughly chopped
4 cloves of garlic, or more if you like
1 32 ounce container of organic low-sodium vegetable broth
1/2 cup of cashew butter (may substitute almond butter)
Sea salt and pepper
For a smokey flavor you can add 1 teaspoon of smoked paprika

Directions:

Add squash, onion, garlic, and vegetable broth to a large pot. Add water to cover the ingredients.
Bring to a boil and lower to simmer. Simmer until the veggies are soft. If you have an Instant Pot, cook on manual for 20 minutes.
Blend the majority of the vegetables with some of the liquid and the cashew butter.
Return to the pot with the remainder of the liquid. Mix well! Add salt and pepper to taste.
Serve and enjoy!!

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Vegan Coconut Green Curry Soup

1/9/2019

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There is a vegetarian restaurant in my home state of Kentucky in Louisville that I always go to when I visit my family. The restaurant is called Roots and they have the most amazing coconut green curry soup I've ever had. I wanted to create a similar version since I live so far away. Although mine isn't quite as good as theirs, it's pretty close. I made it for my friend who was visiting from Louisville and loves the soup at Roots, and she gave it a big thumbs up!

This is so simple to make and is very satisfying. Give it a whirl and I think you will agree that it's pretty yummy.

Ingredients:

1 can of organic coconut milk
1 jar of Thai Kitchen green curry paste
1 container of organic low sodium vegetable broth
1 onion, diced
1-3 cloves of minced garlic
6 inch piece of lemongrass (optional)
2 large sweet potatoes, cubed
2 cups of other chopped veggies of choice - broccoli, peas, green beans, carrots, etc.
1 block of organic tofu, cubed (optional)

Directions:

Sauté onions and garlic in a little veggie broth until soft. Continue adding more broth as needed.
Add the sweet potatoes and sauté a few more minutes.
Add the remaining ingredients except the coconut milk, including the remainder of the vegetable broth, and bring to a boil.

Lower heat and allow to simmer until the potatoes are cooked.
Add the coconut milk and stir.
Remove the lemongrass and discard.
Serve up bowls and savor the flavors.

Bon appetit!

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Delicious & nutritious

Super Easy Vegan Butternut Squash Soup

Vegan Coconut Green Curry Soup

Deb Harrell, ND

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