I know we’ve already posted a butternut squash soup, but this one is completely different. The cranberry swirl adds such a blast of flavor!
– Linda Nelson
Butternut Squash Soup with a Cranberry Swirl
2 tablespoons olive oil
1 medium onion, chopped
1 medium carrot, chopped
1 russet potato, peeled and chopped
3 pounds of butternut squash, peeled, seeded, and chopped into small pieces
4 cups vegetable broth (the commercial brand I suggest is Better Than Bouillon; make sure to get the vegan one!)
1/2 teaspoon allspice
1/4 teaspoon ginger
Salt to taste
1/2 cup cranberry sauce, homemade or canned
2 tablespoons orange juice
Heat the oil in a large soup pot over medium heat. Add the onion and carrot, cover, and cook until soft, stirring occasionally. Stir in allspice, ginger, potato, squash, broth, and salt. Bring to a boil, then lower to a simmer. Simmer uncovered until the vegetables are soft. This will take about thirty minutes.
While the soup simmers, blend the cranberry sauce and orange juice. If you’re using whole cranberry sauce, strain the solid pieces out. I poured mine into a squeeze bottle.
When the squash is very soft, turn the heat off, and use an immersion blender to blend until smooth. You can also blend in a regular blender though be careful to blend in portions so that you don’t have a hot soup volcano!
Ladle into bowls and swirl a bit of cranberry mixture around. Enjoy!
Adapted from 1,000 Vegan Recipes by Robin Robertson.