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Cream Cheese and Butternut Squash Soup
This isn’t a healthy hippie vegetable soup — it’s a rich, decadent, stick-to-your-thighs soup. Nonetheless, it’s absolutely delicious. Top with a mountain of homemade
croutons or serve with crusty French bread.
Serves 4
Ingredients
2 cloves garlic, minced
¹⁄2 yellow onion, diced
2 tablespoons olive oil
3¹⁄2 cups vegetable broth
1 medium butternut squash, peeled, seeded, and chopped into cubes
1 teaspoon curry powder
¹⁄4 teaspoon nutmeg
¹⁄4 teaspoon salt
¹⁄2 8-ounce container vegan cream cheese
1.In a large skillet or stock pot, sauté garlic and onions in olive oil until soft, about 3–4 minutes.
2.Reduce heat to medium low and add vegetable broth, squash, curry powder, and nutmeg. Simmer for 25 minutes until squash is soft.
3.Working in batches, purée until almost smooth, or to desired consistency. Or, if squash is soft enough, mash smooth with a large fork.
4.Return soup to very low heat and stir in vegan cream cheese until melted, combined and heated through. Adjust seasonings to taste.
Per Serving
Calories: 212
Fat: 12 g
Protein: 2 g
Sodium: 1,133 mg
Fiber: 3 g
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