On Thanksgiving, my sister made a delicious butternut squash soup. On Christmas, she gave me an immersion blender. Today, I made this for lunch. I changed her recipe slightly by adding turmeric and paprika, but it's just as good without. I also used vegan butter because I live in Brooklyn and seems fitting.
So now that I have this amazing kitchen tool and it's officially winter, prepare yourself for more soups coming your way. Yay!
- 2 tbsp Earth Balance vegan butter
- 1 cup chopped onion
- 3 cups peeled potatoes, diced
- 3 cups peeled butternut squash, diced
- 4 cups vegetable stock
- 1 cup finely shredded spinach
- 1 cup green onion, sliced
- 3/4 tsp cider vinegar
- 1/2 tsp turmeric
- 1/2 tsp paprika
- sea salt and pepper to taste
Melt butter in large sauce pan then sauté onion 3 to 5 minutes until soft.
Add potatoes and squash and stir to coat.
Pour in stock; cover and bring to a boil.
Reduce heat and simmer 30 minutes or until vegetables are soft.
Remove from heat. Add turmeric, paprika, salt, pepper and vinegar and blend with hand-held immersion blender.
Stir in spinach and green onions.