We love this soup. Scott found it in the cookbook Vegan with a Vengeance by Isa Chandra Moskowitz.
Family notes from the page: 12/26/07: The Quinns and Sasha and Ben came over after sledding with the Peterson Brest Van Kempens and we ate this soup and masa cakes. We had fun.
- 5 pounds butternut squash (about 3), peeled, bulbous part cut from the stem part, then each part sliced in half, seeds removed
- 4 tablespoons olive oil
- 1 medium-sized onion, diced
- 1 serrano chile, chopped (any chile will do, or you can omit if you don’t want it spice at all)
- 1 tablespoon grated fresh ginger
- 3 cloves garlic, minced
- 1 teaspoon salt (or more to taste)
- 4 cups vegetable stock, or 2 cubes vegetable bouillon dissolved in 4 cups water
- 1 tablespoon maple syrup
- juice of 1 or 2 limes, to taste
Preheat oven to 425F
Lightly coat the squash halves with 2 tablespoons of the olive oil and place cut side down on a nonstick or parchment-lined rimmed baking sheet (if you don’t have a rimmed baking sheet then use baking pans, to prevent the oil from dripping onto the oven floor). Bake for 40 to 45 minutes, or until the squash is tender and easily pierced with a fork.
When the squash is about 15 minutes from being done, in a stockpot over medium heat saute the onions in the remaining 2 tablespoons of olive oil for 5 minutes. Add the chiles; saute 5 minutes more. Lastly add the ginger, garlic, and salt; saute 2 minutes more.
When squash is ready, puree in a blender or food processor along with the vegetable broth and sauteed onions, until smooth. Return the mixture to the pot and heat through, add the maple syrup and lime juice, and serve.