Basic Vegan Butternut Squash Soup

Ingredients •2 small butternut squash, de-skinned, seeded and chopped
•1 onion diced
•4 carrots sliced
•3 stalks celery, diced,
•5 cups vegetable broth
•½ cup soy milk
•2 tbsp fresh chopped sage
•4 cloves minced garlic
•2 tbsp olive oil
•Salt and pepper as per taste
Method •Sauté onion and garlic in a soup pot, till the onion is soft, but not brown.
•When the onion is done after about 3 to 5 minutes, add carrots and celery to the onion and cook the mixture further for 3 to 5 minutes.
•Stir in the butternut squash pieces to the mixture and stir well, so that the squash pieces are well coated.
•Then add sage and stir well again.
•Vegetable broth should now be added to the pot.
•Bring the mixture to a boil over low heat temperature. Let the mixture cook for 20 to 25 minutes, till the squash pieces are soft.
•Remove the pot from the heat and use a masher to mash the squash pieces, till they are soft.
•At last add soy milk, salt and pepper to the soup, stir well and serve the butternut squash soup warm.
Vegan Butternut Squash Soup with Ginger

Ingredients •1 small butternut squash de-skinned, seeded and chopped
•1 cube vegan bouillon dissolved in water
•½ small onion, chopped
•1 stalk green onion, chopped
•1-2 pieces baked tofu, cut into pieces
•3½ tbsp silken tofu
•1 carrot sliced
•½” minced fresh ginger
•½ tsp dried marjoram
•1/8 tsp cayenne pepper
•1 tsp olive oil
•2 cups hot water
Method •Sauté onions in olive oil, till they are translucent.
•Add squash and sauté for 30 seconds and then add sliced carrots and sauté for 30 seconds.
•Add ginger and spices to the pot and and stir well.
•Add water to the pot and let the mixture come to a boil and then reduce the heat and let the squash cook for 18 to 20 minutes till squash is soft.
•Remove from heat and mash squash till soft.
•Then add silken tofu and mash again.
•Garnish with green onions and baked tofu and serve immediately.
Vegan Butternut Squash Soup with Coconut Milk

Ingredients •1 medium butternut squash, peeled, de-seeded and cubed
•2 carrots chopped
•1 onion chopped
•2 cups coconut milk
•2 cups vegetable broth
•2 tbsp olive oil
•Salt and freshly ground pepper as per taste
Method •In a sauce pot, heat olive oil and add chopped onions and sauté them, till translucent.
•Add carrots and sauté for about a minute.
•Then add butternut squash and let it cook for a couple of minutes.
•Add vegetable broth, cover the pot and let it come to a boil, reduce the heat and let it simmer for 15 to 18 minutes.
•Remove from heat and smash the ingredients with a potato masher.
•Add coconut milk, salt and pepper and serve immediately.