We hope you're familiar with our Feed the Vegan columnist, Ayinde Howell, even if you're not vegan. Actually, especially if you're not vegan. Many animal-free meals are so delicious you wouldn't even realize what's missing —and with Ayinde's recipe for vegan butternut squash soup, nothing is! Quinoa is an excellent source of protein, and amino acids and adds great texture to this creamy (yet creamless), veggie-packed one-bowl meal.
- 1/4 cup canola or safflower oil
- 1 cup onion, diced
- 1 cup red bell pepper, diced
- 2 pounds butternut squash, peeled and cubed
- 2 tablespoons Earth Balance
- 1/2 teaspoon chili flakes
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- 4 fresh sage leaves
- 1 cup cooked quinoa
- In a medium soup pot over medium high heat, bring 3 cups of water to a boil, add squash and Earth Balance, cover and reduce heat to medium low.
- Cook until squash cubes are tender and easy to mash. Set aside to cool.
- In a medium skillet over medium high heat, heat oil until hot and shimmering. Add herbs and veggies, sauté about 4 minutes until onions become translucent. Once done, remove from heat and set aside.
- Using a large spoon, transfer squash to a blender, filling it halfway. Slowly add in 1 ½ cups of water and blend. Repeat until you achieve a smooth creamy soup.
- Pour back into soup pot and stir in veggie/herb sauté and quinoa. Add salt to taste.