Easy Curried Butternut Squash Soup! (vegan)

26 Feb

I had a butternut squash from way back in the fall and a desire for real arroz con habichuelas (Puerto Rican pink beans and rice), which may seem not to have anything to do with butternut squash soup, but after I boiled the squash, I realized I had about twice as much as I needed!

This recipe uses just about a half a typical butternut squash

This recipe uses just about a half a typical butternut squash

Waste not want not is my motto (as much by necessity as by design), so I thought it would be nice to simmer up a warm soup.

A bit of home-made sofrito (substitutes included in recipe!)

A bit of home-made sofrito (substitutes included in recipe!)

Thus, this ever so simple butternut squash soup, vegan (unless you swirl in some yogurt or sour cream at the end), and rich without being fatty. I used some sofrito I made the other day, but give instructions for store-bought or home-made substitutes.

squash and seasonings simmering

squash and seasonings simmering

Easy Butternut Squash Soup

2 Cups butternut squash, peeled and boiled until soft in vegetable broth. RESERVE broth

1 tsp olive oil

2 Tbs sofrito (homemade or Goya. May be substituted with a tablespoon of finely minced onion and a tablespoon of finely minced green cooking pepper like cubanelle, in which case you need to saute a bit longer until tender)

2 cloves garlic, minced

½ tsp mild curry powder

½ tsp cumin

½ tsp salt

Fresh cracked black pepper

(dab of pesto, hot sauce or –if you aren’t vegan – yogurt or sour cream to finish, optional)

In a medium soup pot, heat oil at high until fragrant. Lower to medium, add sofrito and garlic and sauté until fragrant and getting dry. Add curry powder and cumin and toast until slightly fragrant. Add broth and squash, bring to a boil, then simmer for 15-20 minutes until very, very soft. Use an immersion blender or food processor or blender to liquefy. Season to taste and serve with optional toppings.

Arroz con habichuelas (click for basic recipe!)

Arroz con habichuelas (click for basic recipe!)

Or click for another MORE basic recipe!

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7 Responses to “Easy Curried Butternut Squash Soup! (vegan)”

  1. Pedro February 27, 2013 at 6:53 am #

    Hmm! I’m bound to try this one before the week is out.

    • Natalia at Hot, Cheap & Easy February 27, 2013 at 6:56 am #

      Make sure to use veggie broth to cook the squash (or in your case, calabaza) for more depth of flavor!!! (It’s about time we saw you comment here!)

  2. Mad Dog February 27, 2013 at 6:24 am #

    Thos beans look great – I think I’d probably put a bit of ham in there though 😉

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