Hi there and happy hump day!
I almost named this the Costco soup because I got the majority of ingredients from the refrigerated section of that store, including the giant containers of butternut squash, brussels sprouts and organic baby spinach:
Other ingredients included an onion, tomato, mushrooms, seasonings, vegetable broth and a basic cream sauce of cashews blended with unsweetened non-dairy milk.
Making the soup wasn’t that hard, I started by dry-sauteeing some onions and mushrooms in my biggest pot:
The next steps simply involve adding the ingredients in this order: tomatoes, butternut squash, spices, vegetable broth, brussels sprouts and spinach:
Once all the ingredients are added and cooked, you end up with this:
I can’t imagine eating big bites of brussels sprouts (sounds so unappetizing!), so I blended the soup in batches in my high-speed blender and then stirred in my vegan cream sauce of cashews. Looks so much better, don’t you agree?
Here’s the final recipe:
- 1 lb. button mushrooms (about 2 cups chopped)
- 1 large onion, chopped
- 2 lbs. butternut squash, chopped
- 1 large tomato, chopped
- 1 tablespoon dried marjoram or dried oregano
- 1 tablespoon no-salt seasoning (I use Costco Kirkland brand)
- 1 teaspoon turmeric
- 6 cups no-sodium or reduced-sodium vegetable broth
- 2 lbs. brussels sprouts, sliced
- 1 lb. fresh spinach or your choice of fresh leafy greens
- Fresh lemon juice
- Place a large pot on the stove and turn on medium heat for a few minutes. Once the bottom of the pot is hot, add onions and reduce heat to medium-low. Stir onions frequently until they start to cook, about 2-3 minutes. Add mushrooms and continue to stir frequently. Don't allow the onions to burn.
- Add chopped tomato for additional moisture and cook for an additional 2 minutes.
- Add spices and butternut squash to pot, topped with vegetable broth. Bring to a boil on high heat and then turn back heat to simmer for 5 minutes.
- Pour in sliced brussels sprouts and add additional water or broth as needed to cover. Put lid on pot (slightly ajar) and simmer for 10 minutes or until squash and sprouts are cooked through.
- Using a high-speed blender, batch process the soup until it is blended, being very careful not to burn yourself. Stir in Vegan Cream Sauce (see recipe below) and serve hot and with a squeeze of fresh lemon juice for added flavor. Freeze or refrigerate leftovers.
The recipe for the Vegan Cream Sauce:
- 1 cup raw cashews
- 1 cup unsweetened soy or almond milk
- Combine ingredients in a high-speed blender and process until smooth. Sauce will thicken as it sits.
This soup is incredible! I don’t know if it was because I used my homemade vegetable broth as the base or what, but it was so creamy and flavorful.
I love that I was able to freeze a bunch of leftovers, too. This may be the first soup I turn to next week:
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