Squash Soup Recipe (perfect for autumn and winter)
You may be wondering what vegans eat for Thanksgiving dinner. The smart-ass answer is everything except the turkey, but here's an example of a vegan dish for fall and winter suitable for both festive feasts and cold lonely nights. Thanksgiving is a time of harvest festivities, so the food focus in North America should be on the autumn vegetables like yams, squashes, potatoes, and pumpkins instead of Turkeys.
Ingredients
- 1 winter squash, 1 yam, 1 sm can of pumpkin
- 1 litre of vegetable broth
- 1 onion finely chopped
- 1-2 cloves minced garlic (or 2 tablespoons garlic powder)
- 1 Tablespoon cumin
- Salt and pepper to taste
- Olive oil (if baking)
- Optional: spoonful of coconut oil or splash of coconut milk
Directions:
1. Puré cooked (baked, steamed, canned) pumpkin, yam, and squash.
2. Add puré to vegetable broth and fried onions.
3. Cook on stove, add spices, and optional coconut milk or oil. Serve and enjoy.
Expanded instructions on cooking yam and squash:
Peel yams and cut them into coins or cubes, lay them in a tray brushed with olive oil.
(Alternatively, you can steam yams or boil them like mashed potatoes.)
Peel winter squash, cut lengthwise, sccop out seeds and lay it face down in an inch of water in a baking dish.
(Alternatively, you cube them for baking, boiling, or steaming)
Bake squash and yams at 350 for an hour or until soft.
Remove squash and yams for serving or mashing. You may want to save water from the squash to add to vegetable broth.
That looks like good autumn comfort food! Yumm.