Creamy vegan squash and kale soup
Cooking with butternut squash is super easy. Peeling and chopping it is the biggest impediment to my ever putting it to use. Some grocery stores will even sell it peeled and cut up for you, but I always balk at the extra price and figure I can cook with something else I like just as much without all the labor.
Still, one of these squash found its way into our kitchen not long ago. It mocked me. It was almost ASKING me to ignore it so that it could enhance my compost pile. So one morning when I was on the phone with a friend, I decided to just start peeling it (I have a hard time sitting still while on the phone, so standing in the kitchen chopping vegetables can soothe my desire to talk on the phone AND be productive.) Since I was multitasking, I didn't mind the time it took to chop. And it gave me the opportunity to make this easy and delicious soup.
My partner isn't a big fan of pureed soups. She likes to see what's in her food. I, on the other hand, like a nice creamy soup. So this was the solution -- creamy with chunks. The "creamy" part comes from using a stick blender part of the way through, but a regular blender would work, or you could put all of the squash in at once, leave the pieces whole, and take the word creamy out of the title.
Vegan Creamy Squash and Kale Soup
One butternut squash, peeled and cut into bite-sized chunks
1 clove garlic, minced
1 medium onion, chopped
1 Tablespoon olive oil
6 cups broth
1 teaspoon curry powder
1 teaspoon cumin
1 teaspoon cardamom
1 teaspoon tumeric
2 cups chopped kale or other green of your choice
Salt and pepper to taste
Saute the onion and garlic in the olive oil in the bottom of your soup pot until soft, about 5 minutes. add the broth and 2/3 of the squash. Bring to a boil then reduce heat, cover, and simmer for 12 minutes until the squash is tender. Remove from heat. Using a stick blender, puree the contents of the pot until smooth. Add the remaining squash and the kale and return to heat, simmering for another 12 minutes or until the squash and kale are to your desired tenderness.
Makes at least 6 servings
11/9/2012 12:28:47 am
Looks fab -- and so easy. I just saw the pre-peeled, pre-cubed squash at Trader Joe's yesterday. For me, worth the extra $$. You're such a good spouse to find the creamy-not-creamy middle ground!
11/9/2012 01:18:54 am
Changing the name of the dish to match the finished product is a great idea!
11/9/2012 03:09:34 pm
11/11/2012 05:33:04 am
Just finished making this and it is so delicious! I noticed that the directions don't say when to put the spices in so I put them in when I added the last 1/3 of the squash. I had never made a recipe that called for cardamon before so had to buy it and YOWSER was it expensive. But I will be making this recipe again and again so it was well worth it. Oh I also used frozen leaf spinach as my green because it was less expensive than fresh greens.
11/11/2012 05:50:30 am
Oh and one more note. We decided we didn't like that much greens in it. I doubled the recipe and I think even so next time I will use chopped spinach and only use one box even doubling the recipe. We ended up taking a lot of the spinach out and will use it for spinach and cheese omelets in the morning. But that's just our taste.
YUM, perfect for the cool weather that we have been having!! Thanks for kicking off the Gluten Free Fridays party this weekend! WOOT! We have some awesome recipes and they just keep coming!! So....Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :) Cindy from vegetarianmamma.com
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