Vine Street Café proprietor and chef Terry Harwood shared this recipe for a wintry vegan soup. Featuring butternut squash and apples, it’s perfect for the season and holiday gatherings, and for those who eat only plant-based foods.
“This is a great soup recipe from now throughout the winter,” Harwood said in response to our request for a special Holiday Recipe to share with our readers.
[Editor’s note: Thank you, Terry! As we all prepare for holiday gatherings, we’re happy to share recipes from members of our Island Directory. To find out about where to go and what to do here all winter long, use this form to sign up for our free weekly Life Between the Ferries newsletter.]
Vegan Butternut Squash & Apple Soup
3 lbs. butternut squash (peeled, seeded, chopped)
2 lbs. local apples (peeled, seeded, chopped)
2 cups Vidalia onion (rough chopped)
1 tsp. curry powder
¼ tsp. cayenne pepper
¼ cup olive oil
5 cups vegetable broth
1 cup coconut milk (unsweetened)
1 tbs. apple syrup (maple syrup is also good)
1 tbs. apple cider vinegar
salt and pepper
pumpkin seeds, apple chips, or chives for garnish
Method:
- To a room temperature stainless steel pot, add olive oil, onions, curry powder, cayenne, and salt/pepper
- Place over high heat and stir for 5 minutes or so until the onions start to soften but not brown
- Add all the other ingredients and stir, keeping the heat high until the soup comes to a boil
- Reduce to a simmer for 30 to 40 minutes until the apples and squash are tender
- Puree using a hand-held immersion blender (this is the safest way to puree a hot soup), making sure to blend long enough so that the soup is creamy and smooth
- Taste for seasoning and adjust with salt/pepper
- Garnish with spiced pumpkin seeds and/or apple chips
“Chopped chives are also a nice touch,” Harwood said. “Enjoy!”
Tip: For many home cooks, dealing with whole butternut squash can be a time-consuming and possibly dangerous challenge. Consider using chunked frozen squash instead.
