Vancouver, Oct 2015
It’s officially autumn!!!! MY FAVORITE SEASON all year. I have no shame in admitting I am a soup-a-holic, and this is perfect soup season. Today- I’m making a plant-based, wholesome, hearty, spicy and warming soup. As it’s squash season, use your favorite if you don’t like butternut squash. Let me know if you like this!
Ingredients (enough to serve 6 as a small starter, or 4 as a main dish)
- 1 small butternut squash, peeled, deseeded, cubed
- 1 small yam, peeled and cubed
- 1 small sweet potato, peeled and cubed
- 1 medium size yellow onion
- 1 tin coconut milk
- 1 inch (or more!!!) ginger, peeled and grated
- 1 tsp ground cumin
- Filtered water
- Optional: butternut squash seeds
- Optional: 1 tsp olive oil
- Optional: zaatar 🙂
Firstly, here’s an easy way to peel your butternut squash. Cut off thin slices at either end. Peel the squash with a peeler.
Cut in half length ways.
Take out the seeds for roasting later. Then cut into cubes.
Peel and cube the yam and sweet potato as well. Roughly chop your onion. Don’t be too precious here- we’re going to blend everything in the end.
Place all in your slow cooker- add enough water to cover. Put on your highest setting and leave for 4 hours. If cooking traditional way- bring to the boil, bring down to a simmer and cook for 30-45 mins until tender.
Cool and blend until smooth, place back in your slow cooker. Add your tin of coconut milk, cumin, grated ginger as well as salt and pepper. Set to the highest setting for another hour. If using traditional cooking- just heat until warm.
If you want to add some crunch- while your veggies are slowly cooking- clean your butternut squash seeds. Let them dry for 15 mins. Mix in the olive oil, zaatar and salt if necessary. Bake in an oven pre-heated to 135 Celcius for 15-25 mins until crispy, or starting to pop. Add to soup or just eat as a snack!