What’s For Lunch? (Butternut Squash Soup)

being newly vegan has presented a few problems for me. such as, what the hell do i eat today? we are trying to cut out processed food. buying vegan processed food is too expensive to do everyday anyways, so i’ve spent the last few weeks scouring vegan cookbooks and and the intarwebs in search of breakfast, lunch and dinner. i’ve cried more times these last 2 weeks from dicing onions than than i did when i was a highschool adolescent, and that’s saying something.

i recently tried Oh She Glows Butternut Squash Mac ‘n Cheeze, and LOVED it. we fell in love with the left over roasted Butternut Squash, so naturally i went out and bought 2 more the next time i had a chance. i’ve been staring at it in a basket in my kitchen, wondering what the heck i was going to do with it ever since.

this morning when i woke up, the house was freezing, the outside was freezing, and as i put on the hoodie i’ll be wearing all winter long i decided i wanted soup.

i scoured the web looking for Butternut Squash Soup recipes, but couldn’t find anything that resonated with me. today i threw caution to the wind, and decided to take the basics from all the recipes and make up a recipe of my own.

here’s what i had:

1 Medium Butternut Squash- cut in half, seeds scooped out, peeled, and cut into 1 inch pieces
1 Medium Onion- Diced
2 Cloves of Garlic- Diced
1 Handful of Baby Spinach- chopped
8 Cups of Vegetable Stock
1 tbsp of Olive Oil
Pinch of Lawry’s Seasoning Salt
Pinch of dried Sage
Pine Nuts

i boiled the butternut squash in the vegetable stock until it was fork-tender.

while the squash was boiling, i put the olive oil in a frying pan, and sauteed the garlic and onion on medium heat.

when the squash was done, i sprinkled some seasoning salt onto the onion mixture, added the spinach, and turned the heat down to low. then i used a slotted spoon to take the squash out of the vegetable stock, and i pureed it. i put the squash puree into another pot, and put it on low heat on the stove. i dumped the onion mixture into the squash, and stirred it up. then i slowly added the vegetable stock to the pot. (using a whisk to stir it) until it reached a consistency that i was pleased with. (i had about 2 cups leftover. oh, the waste) then i stirred in a pinch of sage, and let it simmer for a minute or two.

at that point, i was so freaking hungry i couldn’t wait for it to cook any longer.

i divvied it up into a bowl, sprinkled some pine nuts on top, and realized i’d love to talk about this on my blog. i made up a spinach walnut salad with some olive oil dressing to go with it, and took a picture. i’m not a food photographer. i’m not a photographer. i’m not an artist. this is real food… the way i eat it.

as it turns out, an olive oil spinach walnut salad and butternut squash soup don’t go very well together. my teeth couldn’t handle the change from hot to cold, and the salad just wasn’t right with the soup. a nice heel of french bread would have been better… but oh well. i’m not brave enough to try bread baking yet. besides, after i finished that bowl of soup, my tummy was so full i couldn’t have eaten the salad even if i wanted to. in the fridge it went, awaiting a later date.

i don’t know if anybody besides me will find this recipe any good… but i liked it. maybe my husband’ll comment when he reads this post, and tell you what he thinks. 😉 *hint hint Mr. Nobody*

 

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2 Comments (+add yours?)

  1. Trackback: Hummus or Bust – Cafe Nobody
  2. Trackback: Sick Day. – Cafe Nobody

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