Winter Squash Vegan Soup (*curry option)

1 butternut squash-peeled and cubed

2 yams- peeled and cubed

1 zucchini- cubed

2-3 stalks celery-chopped

1 onion-chopped or shallot

1 can full fat unsweetened coconut cream milk (*optional)

3 T olive oil

1 T sea salt or pink Himalayan salt

1 T turmeric powder

1/4 t cayenne pepper

1/4 t black pepper

1 1/2 T curry (*optional)

1 organic orange (zest and juice*also optional)

parsley or cilantro-your choice-to garnish

Saute onions and celery in olive oil until translucent.  Add spices. Add veggies. Then add coconut milk.  Fill water to about 1 1/2 inches below top of pot.  Let simmer for about 45 min- 1 hr.  Until fork goes through butternut squash easily.  Then salt to taste. Hand held immersion blender or blend or mash. My son loves to add a bit of citrusy-sweetness. At this point you may add a bit of orange zest and squeeze the juice into the mix . It adds a whole new dimension! A creamy soup is really nice.  Add garnish to bowls and enjoy!  

If you prefer not to blend and keep chunky, you may add less water while cooking and put on top of a grain of your choice for a curry type dish. 

You may also experiment with adding other winter squash and root vegetables. 

(As usual, I use all organic ingredients.)

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3 thoughts on “Winter Squash Vegan Soup (*curry option)

  1. Awesome post! Things can be so difficult when it comes to keeping to a strict diet… I believe we can learn so very much about people when we hear what they love to eat, therefore, Antoinette Rascon,, I want to ask you if your favorite food ever changed over the years.


    1. Good question. oh yes it has and still does! I’ve been all over the place with food. Since a child, I have always leaned to the healthiest choicest I felt were my options at specific times. As I became a Mother my choices became for the entire family, and we went Vegan for several years, and since have opened up for each individual as they got older, to make their own choices for their individual needs…in efforts not to cause any eating disorders or needs to rebel, as well as honor their own paths and needs and desires. For me, as a kid, I hated mushrooms, and now I love them. My favorite food changes with the seasons and my moods. I love texture, and some crunch. I enjoy SPICY food so much. Can’t go wrong with greens! My go-to is a bowl. I love to have greens/lettuce and some cooked veggies, kraut or kimchee, some fresh herbs, and some lemon, olive oil, cayenne, pink salt and pepper. If there is a grain, I will add that too. and avocado. A chili pepper nearby, that adds too. And some sea veggie, even nori to eat with it. A weird one, when I just have rice in the cooker, if the add some organic peanut butter and braggs and something spicy. that’s quick and easy. (no food in the house kind of meal)

      Liked by 1 person

      1. Wow! So many spices! Have you ever tried Keto? This one helped me a lot!


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