Ever So Tweetly

    follow me on Twitter

    Thursday, November 27, 2008

    Vegan Holiday Side: Curried Squash Soup

    A lovely vegan soup for your holiday feast.


    * 1/2 cup chopped onion
    * 2 tablespoon vegan margarine
    * 2 stalks of celery
    * 1 cup plain soy milk
    * 1 clove garlic, mashed
    * 2 cups any white or yellow squash, mashed
    * 2 cups vegetable broth
    * 1 teaspoon golden curry powder
    * 1 teaspoon "Better Than Bullion" brand mushroom bullion
    * 3 slices orange
    * 1 pickled ginger curl

    Saute the onion, celery, and garlic in margarine. Add broth, squash, and curry powder, then simmer 15 minutes. Cool, pour into blender with soy milk, and whip until smooth & creamy.

    Can be made up to 2 days in advance and stored in a covered container, then heated just before serving.

    Takes about 45 minutes to make from start to finish if made all at once.

    Serve in a decorative dish and top soup with orange slices and a curled ginger in the center for visual impact.

    Recipe serves 4, if you have a lot of guests at your feast, increase amount as needed.

    No comments: