I love pumpkin and other squashes so much that it is a wonder I don’t end up as orange as a well known politician.
One of my favorite squashes is butternut. I have made butternut squash soup over and over, but I have never prepared it the same way twice; it is just that versatile.
I’m really happy with how this worked out. It is velvety smooth with so many interesting flavors peeking through.
– Linda Nelson
3 tablespoons vegan butter, olive oil, or water
1 medium onion, chopped
2 pounds butternut squash, peeled, seeded, and cut into 1 inch cubes
1/2 cup toasted pecans, chopped
1/3 cup orange juice (it is so much better if it is fresh squeezed)
1 granny smith apple, peeled, cored, and diced
1 3/4 cup vegetable broth
1/2 teaspoon ginger
1/4 teaspoon nutmeg
3/4 cup coconut milk from a can (feel free to use the light, if you want)
Saute the onion in the butter, olive oil, or water until soft in a stock pot. Add the squash, apple, toasted pecans, and orange juice, and stir to mix it all up. Add the vegetable broth, ginger, and nutmeg.
Bring to a boil, and turn the heat down to allow for a slow simmer with the pot top on. Simmer for 20 to 25 minutes or until the squash is soft.
Use an immersion blender or use a upright blender to blend the cooked mixture smooth. Please blend in batches if you are using an upright blender so that you don’t have soup fly out and burn you.
Add the coconut milk, and blend until all is smooth and creamy. Sprinkle chopped, toasted pecans on top, if you like.