Chive Butternut Soup

Chive Butternut Soup

Found this recipe in the “How it all Vegan” cookbook. I really love Sarah Kramer and Tanya Barnard’s cookbooks because they really display the amazing positives of a vegetarian/vegan cuisine and the positives of a well informed lifestyle in general. You have to love all of the the “life tips” within the book. These gals seem to know how to make EVERYTHING from scratch in an organic, vegan way. It’s quite amazing. Please check out the cookbook page and purchase their books to see for yourself. Those fun extra tidbits (for example: “45 Things to do with Vinegar” in the “Vegan House & Home” section of this book…inspired) are well-worth the cost of the book, just to have them on hand as fun reference materials. Something to note for the recipe below: when I made this I used much less black pepper than the recipe called for. I find that a lot of the recipes in this cookbook are much spicier than I like to eat on a daily basis so I have gotten used to using about half the required amount of spices. The original recipe called for 1 tablespoon of black pepper. I used much less. On the other hand I should have used a bit MORE salt as it wasn’t quite salty enough for crazy old me. Try it and decide for yourself.

Chive Butternut Soup
1 small onion, chopped
1-2 stalks celery, chopped
1 1/2 cups butternut squash, peeled and cubed
2 tablespoons olive oil
2 cups vegetable stock
1 cup canned white kidney beans
1/2 teaspoon pepper
1/2 teaspoon salt
1/4 cup chives, minced

1. In a medium soup pot, saute the onions, celery and squash in oil on medium-high heat until onions are translucent.
2. Add the stock, beans, pepper and salt.
3. Simmer on medium-low heat for 15 minutes.
4. Remove from heat and use a potato masher to smash the large chunks in the soup as best you can.
5. Return to the stove and stir in chives.


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