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Try Veronica Gantley's creamy soup featuring some of winter's sweetest vegetables!

I love all squashes. Most notably this winter squash soup is chock full of squash and other vegetables, yet it is so creamy and delicious you can hardly tell it is good for you. Not to mention that the recipe is pretty easy. Just roast and puree in the food processor or blender. If you use 2% milk instead of cream you can make it really healthy.





1 medium butternut squash
1 medium acorn squash
4 tablespoons olive oil
1 small jar chipotle chile in adobo
2 carrots chopped
2 celery stalks chopped
1 medium onion chopped
6 cups vegetable broth
1 teaspoon salt
1 teaspoon pepper
3 garlic cloves
8 ounces milk or cream


Preheat oven to 400 degrees.
Cut butternut and acorn squash in half lengthwise. Use 2 tablespoons oil to coat the insides of the squash. Lay face down on baking sheet and bake in for 30-40 minutes. Use remaining olive oil to sauté carrots, celery and onion in stock pot until tender. Add garlic salt and pepper. Sauté an additional 3 minutes. Remove squash from the oven and allow to cool enough to handle. Scoop meat from squash and add to pot with veggies. Add broth and bring to a boil. Reduce heat, cover and simmer for 30 minutes. When veggies are tender, add them to the food processor and puree the soup.
Add cream and stir to blend. Serve hot.

Do you have a favorite meatless soup you want to share with us?

Peace be with you!

Copyright 2014 Veronica Gantley