November 15, 2008

Super Quick and Healthy Butternut Squash Soup


I got a small can of organic butternut squash puree on sale at the natural food store the other day, and I wasn't sure what to do with it, but then I came up with this awesome soup! It could easily be made with canned pumpkin, too.

First, I fried up a chopped onion with some olive oil in the bottom of a medium sized pan, and then I added about 2 tsp of my favourite curry powder and stirred it around, and then I added the can of squash plus enough rice milk to make it the right consistency. I will definitely be doing this again!

5 comments:

Sophie Malek said...

I don't know how easily you can get organic squash, but you don't need to buy it canned! Fresh veg all the way. Cook and blend. I'm making a soup recipe soon - it's potato, squash, onion and one pear (!) then with some gouda stirred in. MM. Roast your own red peppers too! I bought some corn meal at Bulk Barn (they have one here!) for jalapeno corn bread. YUM. I also make lots of pumpkin muffins.

mad about udon said...

I really like this idea! Seems like the ingredients can be kept on hand for *one of those days*.

vegcutie said...

this soup looks so good! i actually think i'm going to recreate it!

Rural Vegan said...

I just happen to have a butternut squash I need to do something with quickly. Soup it is!

Lisa (Show Me Vegan) said...

that soup is perfect for chilly days!

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