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I was bummed at not getting a nom at Saveur, but then I don’t fit their criteria I think. Blogs with long posts, huge photos, lots of photographs, and long ramblings. Sure, I might have things to say some days. Like I need to work on the blog more, and move to WordPress or find someone to design me a more use friendly, SEO design and update everything. The only problem is that then I will have to do more maintenance work later on. i will have to read more about bandwidths, seo, spam, and everything else. While blogger automatically takes care of all that and my seo template takes care of seo to some extent. I forgot to mention, skip this paragraph to skip the chatter :). It is the same reason I don’t use Photoshop to edit pictures. The font is too tiny, and it uses too much resources of the machine, and eventually the pictures on the blog look the same because they get uploaded to google plus, which isn’t doing anything nice for the colors or brightness really, whatever color space you use. I’d rather be in the kitchen than be stuck to the machine. Not all days are normal eye days :), when I can possibly spend half the day on a machine. * I moved to WordPress in 2014.
Any which way, lets eat some awesome food! This super easy butternut soup. Use any winter squash or pumpkin. Cook it up, blend and serve with toasty coconut and pepitas. Toss the coconut in cinnamon or garam masala before garnishing 🙂 I’d probably add in some cayenne too. This is a thick soup. Add more or less water to change the consistency and make this warm Vegan Curried Butternut Squash Soup with cinnamony toasted coconut.
More Soups from the blog.. Cream of Mushroom, Kale Spinach, Mushroom chard elbows soup, and lentil dal soups.
Happy Gudi Padwa, Ugadi, Hindi New Year to all who are celebrating! Make some Indian desserts from the blog. All dairy-free and delicious. And a bunch more new recipes will soon get added to my Ebook too.
Vegan Curried Butternut Squash Soup. Glutenfree Recipe
Ingredients
- 1 tsp oil
- 1/2 cup onion
- 1 bay leaf
- 1 clove, optional
- 1/2 inch ginger minced
- 1 clove of garlic
- 1/4 cup chopped carrot, loaded
- 1/4 tsp cinnamon powder
- 1/4 tsp garam masala or curry powder
- 1/8 tsp turmeric powder
- a pinch of nutmeg
- 1.5 cups mashed butternut squash or canned, or 2 cups cubed
- 1/4 tsp salt or to taste
- 1/2 cup coconut milk
- 1/2 cup water, less or more to preferred consistency
- a generous dash of black pepper or cayenne or both
- 1 tsp sugar or maple syrup
Garnish
- 2 Tbsp unsweetened coconut
- 2 Tbsp raw pumpkin seeds, pepitas or sunflower seeds
- cashew cream or coconut milk for garnish
Instructions
- In a pan, add oil and heat on medium.
- Add onion, bay leaf and clove and cook for 5 minutes or until translucent. (Cook in broth to make oil-free)
- Add in the garlic, ginger and carrots and cook for 2 minutes.
- Add in the garam masala, cinnamon, turmeric, nutmeg and mix for a few seconds.
- Add in the mashed butternut squash and salt and cook for 2 minutes.
- Add in the coconut milk, water and black pepper and cover and cook for 7 to 8 minutes.
- Taste and add sugar and spice. Take off heat. blend with an immersion blender, or cool slightly and blend in a regular blender until smooth.
- Garnish:
- Toast the coconut and pumpkin seeds in a pan on medium heat until the coconut is golden. Mix in a pinch of cinnamon powder and use as garnish.
- To make with cubed butternut squash: Cook the onions, bay leaf and cloves for 3 minutes. Add in the cubed butternut squash and cook for 8 to 10 minutes until golden and somewhat fork tender. Add garlic, ginger and carrots. Cook for 2 minutes. Add spices, mix in. Add the coconut milk, water, pepper and salt. Cover and cook until the squash is tender. Blend and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I like your post very much i had nice time while reading your post
This looks too good to pass up. Btw, I can’t believe you don’t use photoshop. Do you use a software at all? Your photos are amazing. And you don’t really need a nom from Saveur, you’re a winner on your own right without their validation.
I do adjust the contrast and crop. i use the canon digital professional for raw (if and when i edit raw which is rare) and picasa for the contrast and text.
Dear Richa,
Sorry that you did not get nominated, if that was important for you. However I want to tell you that I find your blog great just as it is. For me, “long posts, huge photos, lots of photographs, and long ramblings” are not necessary to make a good blog, frankly it’s quite the opposite. I find your blog very well put together, and your photos are very good (believe me, I know, I’m an Art teacher). Your recipes are wonderful (especially bread)! Mind you, I am not in a vegan household, but we eat a lot of vegetarian/ vegan food, and your recipes manage to please everyone around here. Thanks for all the effort you put into it for the benefit of your readers.
Well, this long rambling of mine 😉 is just to say that I would like to keep reading you as you are – that’s what makes your blog special.
Have a lovely day. Greetings from Germany 🙂
WR
thank you Weisserose! <3 <3
Wow! I do love me some butternut squash soup! I’m still dealing with the “learning curve” of blogging recipes. Sometimes I just don’t know what to write!
Blogging is a constant learning process, isn’t it? It seems that no matter how much I learn and adjust, the more ways I discover to improve.
That soup is gorgeous! I love the contrast of colors and its velvety smooth appearance.
This soup is gorgeous! And I hear ya on all of the technical blogging stuff. I’ve had to learn all of it on my own over the years, and I wish that I could just focus on developing recipes and tutorials and writing.
ohgoodgolly Richa you just keep doing what you’re doing! I love your posts and photos and ramblings…I always get inspired to be more creative and thoughtful. Wish I could help you on the blogtech…when you’re ready to make the change, you’ll know and I’m sure it will be a positive learning experience. Thanks for the recipe…cheers! 🙂
Love your soup pic and recipe
Funny you posted this, as I have a half a squash leftover from making risotto! This looks like it would be a fabulous use for the rest.
Richa, how do u cook fresh squash?
prick a few holes, brish it with a little oil and bake on a sheet at 335 degrees F. for 30 mins or more until a knife goes through the squash easily. Cool. Slic einto half. Remove seeds and skin and use.
You’re a food genius Richa! Thanks a lot, again, for another great recipe!