Squash Soup
CATEGORIES
INGREDIENTS
- small butternut squash
- soup stock or water (I use Imagine brand vegetable broth)
- Bay Leaf
- 2 Stalks Celery
- 1 Small Onion
- Tamari Soy Sauce (I use a wheat-free, low salt kind)
- Toasted Nori Seaweed (buy in natural foods store)
DIRECTIONS
- Wash, seed and cube squash. If it's organic, no need to peel squash.
- Place in soup pot with water or stock and bay leaf. Gently simmer until squash is soft. Remove bay leaf.
- Puree in blender. Return to soup pot.
- While squash is simmering, saute 2 celery stalks and one medium onion until soft. Add to pureed squash soup. Simmer gently for 15 minutes.
- Season with tamari to taste.
- To toast Nori, hold one sheet with tongs over a lit stove burner for about 5 seconds. Crumble and garnish soup with Nori.
RECIPE BACKSTORY
I love soup in the winter and created this recipe when I became a Vegan about 25 years ago and I was looking for simple tasty recipes with vegeables and couldn't find them. I'm no longer a Vegan, but this is still one of my favorite soups.
This recipe can be doubled and frozen.
**You can change the sweetness of this soup recipe by using other winter squashes.