VeganMOFO: Simple Roasted Squash Soup

It's soup season, friends! Food made in the blender is one of my favorites. Super-simple and yummy. This takes a bit of prep time, wrestling the squash, but it makes a ton of leftovers to make your tummy happy for the next few days. I get a million squash and sweet potatoes this time of year from my CSA, so I make this a lot. Sometimes I add some curry spice and a bit of hot sauce in to give it a kick. But I'm a spice-wuss, so not too much. 

Ingredients:

4 Small Squash, cut in half

2 Medium Sweet Potatoes, sliced thin

1 Head Garlic, with ends cut off

Olive Oil

Salt and Pepper

1 can of Coconut Milk (I used low-fat) 

Vegetable broth or water to thin

Directions:

1. Preheat oven to 400F

2. Brush the squash, sweet potatoes, and garlic with olive oil and salt/pepper. 

3. Roast until tender (approx. 30 minutes.)

4. Puree in batches, with added coconut milk and veg. broth/water. I try to keep it as thick as possible to go through blender, and then thin it further in saucepan.

5. In a large saucepan, stir until heated through. Taste for salt/pepper and thin to your desired consistency.

6. Devour.

VeganMoFo: It's Soup time!

Meet Acorn, the floppy bunny.  She's a sweetie with a streak of mischief in her.  Watch your garden closely!

Acorn is for sale here

Medium: Watercolor on heavy Arches paper
Size: Approximately 5"x7" (image size is 4"x6")
Will fit in 5"x7" frame! Signed on back.

Note: I am doing a painting-a-day challenge for VeganMoFo, and will be creating a new painting of rescue animals or vegan food throughout the month of October, and placing them for sale. All proceeds (minus shipping) will be donated to For the Animals Sanctuary, because they are a pretty super-great non-profit animal rescue and sanctuary, in Blairstown NJ, and are vegan owned and operated. Feeding, housing, and taking care of these animals costs a lot of money, and as a non-profit organization, they rely entirely on donations. Hopefully (with your help!), I'll be able to make a size-able donation at the end of the month!

This was one of those use-up-old-veggies kind of soups.  I had some carrots, an acorn squash, a bunch of cloves of garlic, and an onion that I chopped up, drizzled in olive oil, salt, and pepper, and roasted in the oven for about 30 minutes on 400F or until tender.  I then threw them all in my blender with a can of coconut milk, and heated it up on the stove top until hot.  More salt/pepper to taste and a little bit of sriracha hot sauce for a kick and voila!  I liked the creaminess and thickness of this, but you could add some veggie broth or water to it thin out.