Nora: This is one of the earlier recipes from our collection. The ol’ recipe book says we’ve been making this since 3/25/17. It’s a good, simple soup that’s pretty quick to throw together and only needs a 25 minute simmer. Good for dinner even when you get home late. You could even chop the onions (store in the fridge) and mix the spices ahead of time so you or a responsible teenager can easily throw everything in the pot with minimal brainpower.
Josh: This is a fun soup to make because it is a little off the beaten path – it isn’t a brothy soup or a traditionally creamy soup, as it has a lot of sweetness and spice (butternut squash, cinnamon, etc.). The inclusion of the chickpeas/garbanzos add a lot of protein and fiber to this recipe, on top of the vitamins and nutrients you get from the squash, onions, garlic, etc. We always include spinach, which ups the health count, and the roasted cauliflower gives great crunchy texture to contrast the thick, smooth soup. This is a whole food, plant based meal with no need for anything artificial (no processed fake meats or dairy involved), the vegetable sources stand tall and delicious of their own merit. This is a great cold weather soup but frankly we’ve eaten it year round with no regrets. This soup will show you who is a butternut.
| Butternut Squash and Cream Cheese Soup |
| Adapted From: Everything Vegan Cookbook |
| Serves: 6 |
| Time: 10 active, 25 passive. 35 total. |
| Omnivore Index: It’s a thick, creamy soup but with no chicken broth. Great cold weather soup for all. |
| Ingredients: -1 onion, chopped -3 cloves garlic, minced -3.5c veggie broth (we like Better than Bullion) -20-24oz frozen squash cubes (our store recently changed bag sizes. Avoid the brick of frozen squash if possible. It’s very hard to cook down.) -1 15oz can chickpeas, drained (can use 2 cans if you like lots of protein or tend to get hungry shortly after vegan meals) -1 tbsp curry powder -2 tsp salt -1/2 tsp chipotle powder -1/4 tsp cinnamon -1/4 tsp ginger -1/4 tsp nutmeg -4 oz cream cheese (store-bought comes out a little creamier, but it’s expensive so we usually use homemade – recipe here) -spinach -1 head cauliflower, roasted (recipe below) -2 tbsp oil -2 tbsp spice blend, variety or store bought (we like Montreal Steak, 21 Seasoning Salute, or Everything Bagel) |
| Directions: 1. Preheat oven to 425F. Cut cauliflower into florets. Toss in a bowl with oil and spice blend. Roast for about 20 minutes or until cauliflower is slightly charred at the tips and starting to soften. 2. Sautee garlic and onion in a little oil until soft and starting to brown. Stir in spices and toast for 30-60 seconds, until fragrant, being careful not to burn. 3. Add broth, chickpeas, frozen squash. Simmer about 25 minutes or until squash is tender. 4. Remove soup from heat. Using a potato masher (for chunkier soup) or immersion blender, puree soup to desired texture. 5. Return heat to low, stir in vegan cream cheese. Salt and pepper to taste. Remember that your cauliflower spices may have salt and/or pepper already. 6. For softer veggies, mix cauliflower and spinach into soup pot and cook on low for about five minutes. For crisper veggies, add to bowl and then ladle soup on top. |
| Closing Arguments |
| Nora: It’s full of vitamins and fiber. It’s basically exactly what your doctor wants you to eat. It is also delicious. Josh: This soup is one of my favorites because it has an indulgent taste and texture, yet it is entirely derived from plants and packed full of health-promoting goodness. You really can have it all. |