Vegan Butternut Squash Soup with Apple and Roasted Garlic

There’s a potluck at church tomorrow, so I made a soup to bring.  I got the recipe off of ChooseVeg.com.  I’ve gotten a couple of recipes from them lately and they’ve both been good, so I think I’ll be trying some more!  This recipe is vegan, though not necessarily whole foods.  My whole foods cookbook does use vegetable stock, though, so maybe that isn’t processed enough to count as a processed ingredient??  Vegetable don’t come out of the ground that way, though…  Anyway, it’s a very healthy recipe, and you could even eliminate the oil if you sauteed the garlic in a little vegetable stock instead.

Vegan Butternut Squash Soup

makes 4 servings

prep time: 20 minutes

  • 1 butternut squash, peeled and cubed
  • 4 garlic cloves, peeled and slightly pressed
  • 2 green apples, peeled and chopped
  • salt & pepper to taste
  • olive oil (or a couple Tablespoons vegetable stock)
  • 4 cups vegetable stock
  • lemon (optional)

In a large pan, heat olive oil and saute the garlic cloves until golden.  Add apple and squash.  Add salt and pepper and stir.  Let cook for 3 minutes.

Add vegetable stock and simmer until squash is tender.

Blend in a blender in batches.

Serve with lemon if desired.

It’s that easy!  A super simple recipe (once you get done with all the chopping).  I did a little taste test and it’s quite delicious!

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RAVE Diet Whole Foods Recipe #4- Curried Sweet Potato Soup

Curried Sweet Potato Soup- RAVE Diet book

Friday I made “Curried Sweet Potato Soup”.  This recipe was simple to make, but very   delicious and got the highest ratings so far: a 7 from my husband and an 8 from me! My husband said it was  his favorite of the recipes I’ve made from the RAVE book.  It was also the first recipe in which I really didn’t miss the salt at all.  It tasted sweet but savory at  the same time- totally delicious!  We had some of the leftovers last night and it was good the  second   time around as well. Here’s the recipe:

Curried Sweet Potato Soup

serves 6

  • 5 cups cubed, peeled sweet potato
  • 4 cups vegetable broth
  • 1 cup chopped onion
  • 1 cup water
  • 1/8 cup vegetable broth
  • 2 tsp curry powder
  • minced cilantro (optional)

Heat broth in a large saucepan over medium heat.  Add onion and curry powder and saute for 2 minutes.  Add water, broth, and sweet potatoes.  Cook for 30 minutes, or until sweet potatoes are tender.  Place one-third of the sweet potato mixture in a blender and process until smooth.  Repeat the procedure with the remaining sweet potato mixture in batches.  Return the pureed mixture to the saucepan.  Bring the soup to a boil and remove from heat.  Garnish with cilantro, if desired.

Note: I did not blend the soup, but merely mashed it with a potato masher.  I suppose I did this because I was lazy.  Also, my blender was being washed.  Also, I don’t mind having my soup a little texturized and it did still taste delicious!