Hi All I hope your week is going well so far. This weekend I had the pleasure of teaching some lovely ladies how to make a 3 course holiday vegan meal. We started of with a Buttercup squash soup and ended with a delectable brownie complete with raspberry compote.
Today I'm going to share with you the recipe for this simple yet delicious squash soup. It was hearty & delicious, pot scraped & cleaned out delicious lol.
If you decide to create this dish, let me know how it turned out!
Btw all Veggie ingredients were locally sourced!
1 butter cup squash (skinned) Cut into 4-5 pieces
1 Cup Coconut Cream
1 Tsp Pink Himalayan sea salt
3 cloves garlic
1 tbsp Vegetarian seasoning
1/2 white onion
1 white potato
1 sprig of rosemary
1 tablespoon chopped Ginger
1 tbsp olive oil
Boil Chopped butter cup squash until soft then drain water and let sit
Boil potato until soft, drain water and let sit
add coconut milk, garlic, onions, shallots, ginger to blender
add chopped squash & potato to blender then add seasoning and boiled potato
Open blender and add olive oil
Pour mixture back in pot on stove and let simmer on Medium heat for 7 min
Cool then serve