This week I have a new recipe for you, as I had to figure out what to do with a beautiful pair of winter squash that showed up in my vegetable box. I decided to do things a bit differently, and went vegan this week!
I also had a bag of beets and some potato, so it wasn’t very hard for me to decide what direction to go with this.
2 winter squash, halved
1 bag of beets peeled and diced ( 5 medium/small)
3 large potato, diced
2 carrot, diced
1 large onion
3-4 cloves of garlic
1L vegetable stock
2 tbsp coconut oil
1 can coconut milk
1 can of Chickpeas / garbanzo beans
1 tbsp chopped dried parsley
TT Sriracha or other hot sauce
Salt & Pepper
Spices – Nutmeg, Cumin, Allspice, Clove, Cinnamon, Chili powder, Thyme
1 tbsp white wine vinegar – lemon juice can be used instead.
1. Halve the winter squash, scoop out the insides and separate the seeds from the pulp. Rub the top with olive oil and a liberal sprinkling of spices, roast at 350f for 15m, turn face down and roast until a fork can pierce the flesh of the largest squash & come out easily. You should be able to scoop the roasted flesh out of the skin easily with a spoon.
2. Toss the beets in oil and spices, Mix with chopped onion and the cloves of garlic on a sheet and roast for 20m at 350 until fork tender as above ( beets won’t get quite as tender as the squash).
3. When done roasting the beets and squash, lower the oven to 300f so that you can roast the seeds. Toss them in oil, salt, and pepper with a pinch of chilli powder ( to taste). Winter squash seeds are smaller than pumpkin seeds, so will roast in around 30-35minutes. Keep an eye on them and take them out when they are crunchy as they can burn easily. This can be done at the same time as making the soup – they’ll be used as garnish at the end.
4. Now it’s time to make the soup! Start by heating your pot and melting the coconut oil. When it is hot, add some olive oil to it to enhance the flavour of your soup.
5. Next, Saute the onion and carrot until they sweat. Add some salt at this point to draw out some moisture so that everything cooks faster. I add pepper at this point also.
6. When everything has softened, add in the squash and your spices. Stir this thoroughly with about a cup of your stock.
7. When the squash has broken down, I add in the diced potato, roasted beets, and a drained can of chickpeas.
8. Stir everything together, and add your can of coconut milk. Stir once more.
9. Now we pour in the stock. You should have enough that everything lifts off of the bottom of the pot, but isn’t bobbing around.
10. Cook on medium (simmer, don’t boil) until the potato starts to fall apart.
11. Take off the heat. If you have a hand blender, use it to make your soup smooth at this point. Otherwise allow it to cool so that you can run it portion by portion through a drink blender – they do work perfectly well but may overheat if you put hot liquids into them.
12. Once your soup is blended, put back on the stove. You can add some more coconut milk at this point to finish the soup if desired, but I did not need any more. This is when you finish adjusting your spices – add hotsauce, more chilli, or any of the other spices as desired.
13. Serve the soup in individual bowls topped with pumpkin seeds and chopped parsley. If you are feeling really fancy, you can even add a drop of truffle oil to the top of the soup as it leaves your kitchen.
And there we go! A delicious vegan bowl of soup to warm you up this winter.
Hope you enjoyed, you’ll find a video version below