Vegan Squash Soup
You will love this soup! It is absolutely delicious and so easy to put together. If you have a Vitamix Blender, it is much easier to make, but an immersion blender will do the trick too. I am a Vitamix enthusiast, I actually owned one of the first models and traded it in after 20 years of constant use for my current one. Our oldest son was even a radio commercial for the company in early 2000. The Vitamix is simply the most versatile appliance in my kitchen, and I really do use it every day.
We visit the Davidson Farmer's Market every week, and it is open all winter long, so I try not to miss a Saturday. I always load up on produce, trying to plan for the next week of meals. I usually take my trolley or bike to the market, so that I can carry a lot of stuff. On this particular trip, I bought Sweet Dumpling Squash, which is a variety I had not seen before and was excited to try. Sweet Dumpling Squash are less stringy on the inside than Acorn Squash, and have a sweeter taste. I highly recommend trying different varieties next time you visit a farmer's market.
Vegan Squash Soup
- 2 Sweet Dumpling Squashes (Or any other variety, cut in half)
- 1 Small Garlic Clove
- 1 tsp Vegetarian Bouillon
- 1/2 Cup Oat Milk
- 1/2 tsp Turmeric
- 1 Cup Water (A bit more if you would like a thinner soup)
- 1 Small Apple (If using a VItamix, leave the skin on, otherwise peel and chunk)
- Salt and Pepper
Preheat the oven to 375° and put your squash on a sheet pan with a bit of water in the pan. Roast until done. This will vary based on the size of your squash.
Once your squash is finished cooking and has cooled a bit, spoon it into your VItamix. Add the garlic, bouillon, oat milk, water, and apple.
Pulse the ingredients until well-blended. Add salt and pepper to taste.