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Posts Tagged ‘autumn soups’

This soup will warm up your house and your belly.  I used delicata squash here but I’m sure any kind would do.  If you use a squash with a thicker skin, you might have to scrape the insides out after roasting and leave the tough outside behind.  Delicata is super soft, though, so throw it all in!

Ingredients:

1 zucchini

2 delicata squash

1 bunch of carrots

2 tablespoons of olive oil

1 large onion, chopped

5 cloves of garlic, minced

2-3 inches of fresh ginger, minced

1/4 teaspoon allspice

1/4 teaspoon turmeric

1/4 teaspoon cinnamon

1  boullion cube

Chili flakes to taste

Lots of cracked pepper

6 cups of water

To finish off once blended:

1 tablespoon of Earth Balance

10 fresh sage leaves

Pinch of ground ginger, cinnamon and sea salt

First prepare the squash, zucchini and carrots for roasting.  Slice the squash and zucchini in half and place in a roasting pan.  Roughly chop the carrots and also place in the roasting pan.  Drizzle with olive oil and a dusting of salt and bake, uncovered for about 30 minutes or so at 350F.

In the mean time, in a large pot saute the chopped onion, garlic, ginger, and spices (pepper and chili flakes too) in olive oil until onions are translucent.  Crumble in the boullion cube and add 6 cups of water.  When the roasted veggies are done, chop them up and add to the pot.  Bring soup to a boil, then reduce heat, cover and simmer for 20 minutes. Add the chopped fresh sage.  Now take out your handy Emerson blender and blend away!  It’s a pretty chunky mixture so it takes a few minutes.  Finish of with a tablespoon of Earth Balance and a pinch of ginger, cinnamon and sea salt. Serve with warm homemade bread, like this Rosemary Focaccia….Enjoy!

~The Vegan Project

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