Monday, December 01, 2014

Vegan Butternut Squash Pumpkin Soup

1 small pumpkin
1 butternut squash
1 stalk celery, diced
1 onion, diced
2 carrots, diced
3-6 cloves garlic, minced
6 cups vegetable stock
oil for brushing squash/pumpkin before oven roasting
salt & pepper for seasoning squash/pumpkin before roasting & to taste

Preheat oven to 425C 
Cut squash/pumpkin in half & clean, then brush with oil & season...
wrap in foil & bake 40 mins 
with cut side placed down.
Saute remaining vegetables 
10 minutes in oil, then add 
squash, pumpkin & vegetable broth. 
*(Scoop squash & pumpkin from skins with spoon)
Bring to boil, reduce heat & 
simmer for 30 mins.
Use your handheld blender 
to blend smoothly
And ta da...really yummy soup!!
(Despite my horrible nickname for it of Buttpump Soup)

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