Home Grown Tomatoes is a weekly Vegan/Vegetarian recipe column written by Giovanina Bucci
I know what you're thinking. Woman, Enough With The Soups Already! But seriously, this recipe is WAY too easy and quick not to share. I promise. At least it's bright, like the sun, like Spring...aaahhh. Speaking of Spring, or what I like to refer to as 'horseshoe season,' this past weekend weather was absolutely perfect here in unpredictable Flagstaff. We were able to enjoy our patio furniture for the first time since last summer, serving up a birthday brunch for some great friends.
I have to say, one of the hugest perks of our small apartment is the insanely large backyard, hands down. And the horseshoe pit that came along with it. I'm obsessed. I did win a couple of games this past weekend, which could be contributing to my obsession, but win or lose I always have such a great time playing. Not to mention, it's one of those games that you really don't have to pay all that much attention to - you can go on with your conversations and beer drinking without even throwing a glitch into the momentum. So essentially, it's great for people like me whose attention span likes to come and go (frequently).
As far as the random soup post - I mustered up this little number on Sunday morning in my attempts to change up the breakfast routine a little bit. (In case you're wondering, we do not stick to breakfast foods for breakfast in our house, it's an 'anything goes' type of meal.) We'd had a butternut squash lurking about for a few days, so I was determined to put it to good use before letting it spoil. And I'm very thankful that I did!
Serving Size: 2 large bowls, 4 small bowls
1 butternut squash
3-4 Tbs. Earth Balance butter
4 C. (give or take) almond milk
1-1 1/2 Tbs. curry powder
1/2 Tbs. cumin
black pepper to taste
1/2 Tbs. granulated onion
Begin by cutting away the rind of the squash and cleaning out any seeds. Roughly chop the squash into small cubes and begin cooking in Earth Balance on medium heat. Feel free to add a splash of milk, so the heat doesn't eat up all the moisture so quickly.
After about 7 minutes of letting the squash cook and stirring occasionally, add in all spices, and mix together so that the squash is evenly coated with flavor. Continue cooking the squash until tender and it can be easily pierced with a fork. At this point, I plugged in the ol' Magic Bullet and pureed the heck out of it!
Puree the squash in small doses adding a bit of cold almond milk each time in order to obtain a smooth, creamy consistency. Once all the squash is pureed, lower the heat and add enough milk to acquire the consistency that you desire: thick and hearty or thin and long-lasting. Let it simmer on very low heat until you're ready to serve. So easy. So wonderful. And so does not need to be served piping hot - even room temperature is delicious - which makes it a little more Spring-like, right?
To accompany this soup for breakfast, among other things, I had sauteed some corn and broccoli in olive oil, a touch of Bragg's, cream cheese, black pepper and garlic powder. By the end of it, we had added some of the veggies to the soup and that was delicious as well. So, if you're not completely into creamy soups, you can add any assortment of sauteed veggies to this soup, and I bet you'll come out on top! Give it a whirl and see what you think. Enjoy!