Category Archives: Soups

Thanksgiving Contribution

Dave, Lucky and I are about to pack up the car and head to the east coast for Florida for Thanksgiving with the in-laws. 

Boynton Beach here we come!

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Here is my (vegan) contribution to the feast


Vegan MOFO, Take 16

Pumpkin Pie
(I forgot to spray the pan, so it might be served more like a pumpkin mess)

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Pumpkin Cups
Dave insisted these were cupcakes even though they are just the leftover pie crust and batter in cupcake shells.  As a compromise we decided to call them Pumpkin Cups.

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Roasted Garlic, Apple, and Butternut Squash Soup

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I hope everyone has a wonderful Thanksgiving. 

What are you thankful for this year? 

Be well,
Carolyn

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Filed under Desserts, Holiday, Soups

Roasted Garlic, Apple, & Butternut Squash Soup (best soup ever.)

Let me just reminisce and say that one more time like my good friend Lorelei would… “best soup eva.” Okay, thanks.  I miss Plum Honey and her Boston turned Kiwi accent.. We met in New Zealand where we were roomies, hiking buddies,traveling nomads, and drinking partners.  We’ve went on to have some crazy adventures together over the years:  New Zealand, Australia, Fiji, Costa Rica, all over New England and most recently in Florida where she came to be a bridesmaid in my wedding.

plum honeyLorelei and her BF Jacob visiting Florida

Okay, back to the food. The best soup ever.  eva.


Vegan MOFO, Take 7

DSC00578 Right off the stove… I even captured the steam!

Roasted Garlic, Apple and Butternut Squash Soup
Serves 4
Prep Time: 10 minutes
Cook Time: 25 minutes

1 medium butternut squash, peeled and cubed
3 Granny Smith apples, cored and cubed
4- 6 gloves garlic, minced
4 cups vegetable broth (such as Better than Boullion Organic Vegetable Base)
1 tbsp extra virgin olive oil

1.  Heat oil in large pot.  Add garlic and cook until slightly brown.
2.  Add in squash, apples, and vegetable broth and bring to a boil.
3.  Reduce to a simmer and cook 15 minutes or until squash is tender.
4.  With a hand blender (or blender) puree the soup.
5.  Season with salt and pepper and enjoy!

This is seriously the easiest (once you master peeling and chopping squash) and most delicious soup in the world. I didn’t have any granny smith apples tonight which is normally how I always make this soup; honeycrisp subbed just fine.  I also topped it with cayenne pepper because, well, I put cayenne on everything (you might carry lip gloss in your purse.  I carry cayenne pepper.)

Eat well,
Carolyn

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Filed under Soups