Butternut Soup
For a vegan butternut soup, substitute a non-dairy liquid such as coconut, almond, or oat milk. Vegan cream cheeses are also available.
Ingredients
Instructions
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Slice, de-seed and roast butternut at 400 F. for 1 hour or until tender. Let cool and set aside (can be done the day before and put in the frig).
Brown onion and garlic in 4 Tbsp olive oil or butter until tender. Add chicken stock, butternut, cream cheese and milk. “Float” several sprigs of thyme onthe top and bring to a simmer for 20 minutes, stirring occasionally.
Remove sprigs of thyme with fork and then blend soup with an immersion blender until smooth.
Add salt and pepper to taste. Enjoy!
A vegan option: substitute coconut milk and vegetable stock.
Adapted from Moosewood cookbook
Note
Tim Reutebuch