Vegan Roasted Butternut Squash with Asparagus Shoots
 
 
Ingredients
  • 2 small butternut squash (only 1 1/2 pieces are required for the soup)
  • 1 tbsp olive oil
  • 1/2 sweet white onion, diced
  • 3 small carrots, diced
  • 1 yellow pepper, diced
  • 4 small cloves garlic, minced
  • 1” wedge peeled and freshly grated ginger
  • 2 x 900 ml vegetable stock
  • 1 can light coconut milk, shaken vigorously
  • 1 head cauliflower, florets, chopped
  • 1 tsp thyme
  • pinch saffron threads
  • 1/4 cup maple syrup
  • 1 tsp powdered ginger
  • 1 bunch (20 stems) asparagus, steam, chopped
  • 4 thyme sprigs, stems removed
Instructions
  1. Snap the woody stems from the bottom of your asparagus stems, rinse well and steam just until a fork can pierce the stem. Do not over cook. Cool, cut into 1/2" segments. Set aside for later.
  2. Meanwhile,cut each of the two butternut squash in half, lengthwide. It's a bit tricky, but cut up to the stem then crack apart. Scoop out the seeds. Line a baking sheet or pan with foil and place each half flesh down on the foil (skin side up). Roast in the oven for about 25 minutes or until they can be pierced with a fork. Remove from the oven, flip over and allow to cool.
  3. In a dutch oven or soup pot, heat the olive oil over medium heat. Add the onion, carrots, yellow pepper and stir, cooking until the vegetables have softened somewhat. Stir in the garlic and fresh ginger and continue to cook and stir for a minute or so longer.
  4. Pour in the vegetable stock, light coconut milk and cauliflower florets. Scoop the flesh out of 3 halves of the butternut squash, setting one aside for another use.* Add the butternut squash pulp to the soup. Stir, cooking until the soup heats through and the cauliflower has softened enough to purée.
  5. Season to taste with thyme, pinch of saffron, maple syrup, and powdered ginger.
  6. Remove from heat and cool slightly.
  7. Using a blender, working in batches, pour the soup mixture only until the blender is 1/2 full. If you fill it higher than that it may burst the lid. Pulse to purée the soup. Return puréed soup to a new pot and then repeat until all of your soup is puréed and silky smooth.
  8. Stir in the chopped asparagus and fresh thyme. Return to the stove to heat through.
  9. Serve.
Notes
* We love chopped butternut squash added to our salads.
Recipe by Just a Smidgen at https://justasmidgen.com/2014/02/20/vegan-roasted-butternut-squash-with-asparagus-shoots/