just trying to feel something

cream of butternut squash, made vegan by use of coconut milk in place of cream

bread is a sourdough pullman's loaf

Equipment Considerations

the larger the pot, the better. also you'll need something to do the blending, immersion or standing blender.

*If you use a standing blender you'll need to cool the soup before adding the coconut milk and blending, same with a plastic immersion blender. you can go straight for it if you've got a metal immersion blender.

Ingredients

vegetable oil

small pat of margarine

2 stalks diced celery

1 diced medium onion

1 tbsp cinnamon

2 tsp allspice or nutmeg

2 tbsp sugar

1 tsp salt

2 L vegetable stock (2 box cartons if you buy them in that format)

1 butternut squash, cubed

2 medium carrots, chopped one inch

1 can coconut milk (they mostly come in standard 400mL)

Steps

In a side pot on another element, pour your soup stocks in to heat up while everything else cooks, it reduces total cook time

heat up the oil and margarine to medium high heat in your soup pot

add the onion and celery, drop the heat to medium and let cook for a few minutes to soften. (I know that you add carrots to make this a mirepoix but i'm just gonna call this a mirepoix for simplicity, the carrots come later)

add all dry seasonings (cinnamon, nutmeg/allspice, sugar, salt) and stir in. let the spices roast in the oil for a minute or so to bring out the flavour

add the squash and carrots, stir to coat in the mirepoix/spice mix. let roast for a moment

stir in 1-2 initial ladles of hot soup, just enough to deglaze the spice mix from the bottom of the pot.

pour in rest of the soup stock and stir.

bring to a high heat and put on lid, bringing it to a boil

once it's at a boil drop heat to medium and let simmer for about a half hour

pour in can of coconut milk and blend.*

add additional salt as needed and serve. I like to do a classic buttered toast, but you can have crackers or biscuits or whatever you feel like having with soup