Wednesday, April 6, 2011

Flavourfull Roasted Squash Soup

I'd like to start this post by giving kudos to the most excellent blog Reduce Footprints! Having just finished dinner my belly is happy and full of flavour. The roasted butternut squash recipe I found on this eco blog was the basis of inspiration for my kitchen this evening. This is one of the best soups I've ever made even though I'm not a seasoned chef in that department. Impress yourself with this healthy hearty dish! Vegan Health Yum Wow!
Parsnips (above)

You may need: oil, salt& pepper, carrots, parsnips, sweet potato, squash, leeks, garlic, ginger, zucchini, spices Begin by heating veggie broth on the stove. Great option is to add previously prepared wild rice! Spice with various to taste. Suggested: cayenne, paprika, rosemary, thyme, nutritional yeast (to get this vegan some B12!) Simultaneously - Dice carrots, parsnips, sweet potato and squash into cubes/disks. Roast at 400 degrees and drizzle with oil, salt & pepper. Cook for 10 minutes. Add garlic, chopped leeks and mushrooms and cook for another 10 minutes. Puree veggies with veg stock and water as needed for consistency. I just used a little smoothie blender! Add to broth mix, leaving mushrooms whole if preferred. Stew the soup until ingredients are well blended and desired heat and consistency is reached. Garnish with shredded zuchini and shredded ginger!


  1. Oh, thank you for mentioning my blog ... it's so kind of you! :-) I love your additions to the soup and how you've shown it's versatility. I think that roasting the veggies is key ... gives the soup that extra-special flavor.

    Thanks for sharing your version!

  2. By the way ... the original recipe came from my bloggy friend Marcy at Cooking Rut. She's got a ton of great recipes over there and many of them vegetarian/vegan. Here's a link to her place:
    Take care!