Vegan Butternut Squash Soup
2 pound butternut squash, peeled and cubed2 leeks washed and sliced, white parts only
1 onion, chopped
3 cloves garlic, chopped
1 large, or 2 small, green or red apple, cubed
4 carrots, peeled and sliced
1 young thai coconut, water and meat (optional, I love this soup with or without the delicious hint of coconut)
1 1/2 tsp allspice
1 tsp cinnamon
6 cups vegetable broth
1 sprig fresh Thyme or 1/2 tsp of dried Thyme
1 tsp sea salt or good kosher salt
2 tbls olive oil
Saute squash, carrots, leeks, onions, garlic and apple in olive oil until vegetables begin to soften, approximately 10 minutes. Add vegetable broth, coconut water and meat, allspice, cinnamon, thyme and salt. Simmer for approximately 20 minutes, or until vegetables are soft, and remove from heat. Let soup cool for 10 minutes. Process soup in batches, in a blender, returning it to a pot to simmer until warm. Add broth for a finer consistency, if desired. Garnish with a few apple slices, or a few homemade croutons, with each serving.
The original recipe for this soup came from the Golden Door Cookbook. Over the years I have altered the recipe to my taste and to vegan standards.
