We are fans of Butternut Squash Soup, and we know that many others are too. So today I developed a new version of it. This one is amazing, and it’s vegan! I modeled it on a Sweet Potato Vichyssoise recipe I found. That recipe called for 1/2 cup of heavy cream. I substituted coconut milk to make it vegan.
Butternut Squash Vichyssoise Soup
Makes 6 Servings
2 tablespoons olive oil
1 bunch of green onions
2 tablespoons maple syrup
1/2 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon nutmeg
1 butternut squash (peeled and cubed)
1 large baking potato (peeled and cubed)
4 cups vegetable stock (can substitute vegetable 4 bouillon cubes and 4 cups of water, but then delete the salt)
1 cup lite coconut milk
Heat the oil in a Dutch oven. Wash and trip the leek. You will only use the white and tender green parts. Slice the leek lengthwise and wash it thoroughly (there is almost always dirt between the layers). Then dice the leek and cook it in the oil for about 5 minutes. Slice the onions and add them to the cooking leeks, cooking for about 5 minutes until tender, but not browned. Add the vegetable stock, salt, pepper, nutmeg, maple syrup, squash and potato. Cook on medium heat until the squash and potatoes are tender. Strain the vegetables from the broth (retain broth). Puree the vegetables in a food processor and return them to the broth. Add the coconut milk and reheat until hot. Serve immediately.
We had this meal with Aunt Pauline’s Dillie Bread and a dessert of Strawberries and Peaches in Lemon with Toasted Coconut. What a delicious meal!