My version: (Vegan) Winter Squash Soup
- One medium-sized winter squash (approx. 2 lbs)
- Extra Virgin Olive Oil
- 2 cups coconut milk
- 2 cups almond milk
- One medium yellow onion
- One small tomato
- 2 tablespoons vegan butter
- Half of a small bunch of scallions (about 5)
- A few fresh chives
- Vegan sour cream
- Salt, pepper, and nutmeg
|So simple, but so delicious|
- Preheat your oven to 350°F.
- Drizzle your squash with some extra virgin olive oil, and place in the oven to bake for about a half hour.
- While your squash is baking, chop up your onion, scallions, and chives. Sauté them over medium heat with the butter. Once the onions begin to turn transparent, throw in the tomato and stir a few times before taking the pan off of the heat.
- After a half hour, take out your squash. At this point I cut it into a bunch of pieces, put another tablespoon of EVOO, and seasoned it with some salt and pepper. Place back in the oven for another 5-10 minutes to soften.
- Back to the saucepan. Turn onto low-medium heat and stir in the coconut and almond milk. After a few minutes, add the squash and simmer on low heat for about 20 minutes.
- Once that's done, puree everything in a blender. Garnish with vegan sour cream, nutmeg, and minced chives (you may want to make sure it's still warm- I put mine back in the saucepan after pureeing and simmered for a few minutes before garnishing and serving). So good! And lots of leftovers for those sick or just cold days:).
Chelsea's version: (Vegan) Homemade Vegetable Soup
- Safflower oil
- 3 cups water
- One leak, sliced
- One can of whole tomatoes
- Two medium-sized potatoes, chopped
- Three carrots
- One zucchini
- One yellow crookneck squash
-A few kale and red swiss chard leaves
- One bay leaf
- A few shakes of seasoning salt
- Begin by sautéing your leaks in safflower oil over medium heat.
- Once they begin to brown, add water and tomatoes. Let boil.
- Add potatoes and carrots to the boiling pot.
- Let boil for a few minutes while you chop your greens. Add kale, swiss chard, and bay leaf.
- Cook for about 15 minutes before adding the zucchini and squash. Finally, simmer for another half hour.
- That's it! Easy, even for a sick girl to make!
We're going back to sleep now!
Oh, and sorry to let you MOFOers down. I really wanted to have this up yesterday, but I honestly was on the verge of death (at least, I felt that way). Forgive me!!!