Winters Comfort Vegan Squash Soup for Dinner

Winters Comfort Vegan Squash Soup

A comforting dish for the winter, this squash soup is filled with nutrients and energy-giving ingredients including butternut squash, onion, garlic, turnip, potato, celeriac, amaranth, red lentils, and vegetable stock, seasoned with tamari sauce, sesame oil, savory, sage, and thyme. After preparing and slicing the ingredients, they are thrown together in a large pot and simmered and then the whole mixture is processed in the blender to get a thick and creamy soup without the need for adding cream. One of the best and easy appetizer recipes for dinner.

One of the best things about this recipe is that it freezes well. Place it in an airtight container in the freezer and you have a nutritious soup and comforting meal anytime of the week or the day. You can make this during the weekend when you have some time and enjoy it for the rest of the week, served with some crackers, toasted bread and a side of salad. Winters comfort vegan squash soup also makes an elegant appetizer paired with a good bottle of chardonnay or sauvignon blanc.

As much as possible, slice and dice the vegetables in uniform sizes so that they cook at the same time. To make the lentils faster and easier to cook, soak them in cold-water overnight to soften their skin. If you prefer a chunky soup, then you don’t need to puree the soup but you can mash it roughly with a fork or a ladle.

Recommended Wine

Chardonnay OR Sauvignon Blanc

Difficulty Level

Easy

Ingredients

4 C butternut squash, peeled and diced

1 yellow onion, diced

3 cloves garlic, minced

1 white turnip OR 1 C rutabaga, peeled and diced

1 large potato, peeled and diced

1 C celeriac (celery root), peeled and diced

1 C amaranth

1 C dry red lentils

8 C water OR vegetable stock

1 tbsp tamari sauce (optional – omit if using vegetable stock

1 tbsp sesame oil OR olive oil

1 tbsp each: savory, sage, and thyme

Preparation Instructions

Combine all ingredients in a very large soup pot.

Bring to a rolling boil, then turn the heat down and simmer for at least one hour (until everything is falling apart in the pot).

In a blender, puree the soup in batches, transferring each pureed batch into a large mixing bowl as you go.

When everything is pureed to a thick, creamy smoothness, either transfer the soup to single/multi-serving freezer-safe container, allow to cool fully and then freeze for later.

Or return soup to original pot, heat through, serve, and enjoy.