Vegan Butternut Squash Soup

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.