I’m down to the last few bits of my most recent CSA share – just some beets (which I will roast & have on my salad for tomorrow’s lunch), crookneck squash & carrots. Hmmmm…what to do?
It’s been a windy, rainy & cold day here in San Diego & I absolutely love it! It finally feels a little like a season & this weather calls for a comforting pot of soup on the stove…
- 3 cups peeled, diced organic squash
- 2 cups thinly sliced organic carrots
- ¾ cup chopped yellow onion
- 1 tablespoon Earth Balance Vegan butter
- 3 1/4 cups vegetable broth
- ¼ tsp ground pepper
- ¼ tsp ground nutmeg
- ¼ cup soy cream
- Cook squash, carrots & onion in butter over medium heat (8 minutes) in a saucepan. Stir occasionally. Add broth. Bring to a boil, reduce heat. Simmer, covered, for 25 to 35 minutes. Let cool slightly.
- Place ⅓ of mixture into a food processor or use an immersion blender. Process until almost smooth. Repeat with remaining squash. Return all to saucepan. Add pepper & nutmeg. Bring just to boiling. Add soy cream; heat through.
I topped my bowl with a bit of soy feta & fresh thyme. Serve with a chunk of crusty bread!