Butternut Squash Soup! And a Salad

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November means whonky weather in the Northeast, and this week has been no exception.  One day it’s freezing cold with bitter winds, the next rain is cascading down from the sky while the temperature steadily climbs.  No matter what it’s doing, it’s almost always a good day to try another soup recipe, right?

butternut squash soup cooking

We had a butternut squash hanging around that was given to us by a family friend, and I decided it was high time to use it up in, what else, butternut squash soup!  I went for the recipe in 1,000 Vegan Recipes, but left out the suggested swirl of cranberry sauce and orange juice.  I was looking for pure, unadulterated butternut squash soup, and this recipe delivered!

I’m not going to say too much about the incident with the food processor that left about half the soup’s liquid all over the kitchen counter…I’m sure you can imagine.  Needless to say, the Black & Decker got a good cussing out and will likely be replaced by something without funky seal problems in the near future.  Either that or it will stay relegated to the cabinet unless it’s needed for something like hummus, which doesn’t splurt everywhere if something goes wrong.

butternut squash soup

Messiness aside, the soup came out great.  It was thick and creamy, due in part to the potato the recipe calls for and probably also to my not adding quite enough liquid back into the pot to replace what the food processor dumped.  I’m not sure I would have wanted it any thinner, though!  The texture was good and hearty, as was the flavor.  There seemed to be a little something missing, spice-wise, which I would like to figure out and correct next time.  Because, with butternut squash soup, there is always a next time.  (Fresh ginger instead of ground, perhaps?)

fig apple salad
While searching for something to go along with the soup, I stumbled upon an ingenious salad recipe, also in 1,000 Vegan Recipes. It called for spinach, figs, toasted almonds, and Fuji apple in a balsamic vinegar and olive oil dressing.  Talk about wow.  I’ve always been fond of adding fruit to salads.  I love the combination of savory dressing and sweet bits of dried or fresh fruit.  This would be a great salad to make in quantity and share, which I might do the next time there’s a potluck lunch at my church.

Question for the comments: What’s your favorite unconventional salad ingredient?

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About the Author:

Sam has been a vegan since summer of 2009 and has spent the subsequent years experimenting with all manner of vegan food. She holds a Certificate in Plant-Based Nutrition from the T. Colin Campbell Center for Nutrition Studies and is a graduate of the Bauman College Nutrition Consultant Program. She is a member of Toastmasters International and currently serves as part of the Capital View Toastmasters club. When she's not blogging or cooking, Sam likes to read and study the Bible, play silly card games and knit socks.
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Comments

  1. Rosanne  November 19, 2010

    If you have any leftover pasta salad (the kind dressed with a vinegary dressing), I like tossing it over any greens. The pasta with the crunch greens is a nice mix.

    PS… if you make a lot of soups, I recommend a handheld immersion blender. If you’ve never used one, it is like a blender blade on the end of a handle that you can use right in the pot. Lots of control over the creaminess/chunkiness level, without the hassle of moving hot liquid into a processor.

    • Sam  November 19, 2010

      Funny you should mention, that’s exactly what I said to my mom after the food processor disaster. XD So today I went out and bought one! Clearly I’ll need to make more soup to test it out.