Butternut Squash Vegetable Puree Soup
This week's Autumn Soup offering is a Puree of Butternut Squash and Vegetables and it cooks super fast in an Instant Pot/Pressure Cooker but can easily be made in a conventional stock pot in about an hour or so. Rich with vegetables and no dairy, this soup can be either completely vegan or can be made with a base of chicken broth or stock. Usually I make my soups completely vegan because it's easier and cheaper. As I had two cups of chicken stock remaining from another dish I was making I used what I had on hand along with water. It's dairy free but has a creamy mouth feel from the addition of a Russet or Idaho Potato along with the natural creaminess of the butternut squash.
A mire poix of aromatic vegetables are first sauted until golden brown in olive oil, to build up a base of flavor. Then prepped butternut squash is added to the pot, along with chunks of peeled potato, thyme, a blend of salt-free seasonings such as Mrs. Dash (or the Aldi brand, which I adore),…
A mire poix of aromatic vegetables are first sauted until golden brown in olive oil, to build up a base of flavor. Then prepped butternut squash is added to the pot, along with chunks of peeled potato, thyme, a blend of salt-free seasonings such as Mrs. Dash (or the Aldi brand, which I adore),…
