I cannot seem to get enough butternut squash this time of year. I’m roasting it with onions, adding it to stews, and mixing it into risottos.
This soup is my newest obsession…easy, comforting, and delicious, with thumbs-up from all loved ones. Butternut Squash Soup is typically rich and creamy, but this one manages to hit all those high notes without using any added oils or cholesterol-laden dairy products. Just full of good stuff: squash, onions, corn, beans…
A pot of this soup comes together fast, too, even after a long day at work, yet it’s elegant enough to serve company. Along with a green salad and a warm loaf of crusty bread, a bowl becomes a hearty meal; a little cup makes a perfect starter. With houseguests visiting us next week, guess what I’m making!
This is one of those winners that disappear quickly, filled with flavorful goodness on a cold autumn night. It really made a lasting impression at our table, and left both vegans and non-vegans asking for more.
CREAMY BUTTERNUT SQUASH SOUP WITH SWEET CORN AND WHITE BEANS
4 cups vegetable broth for stovetop method; 3 1/2 cups for electric pressure cooker method
1 large sweet onion, diced
2 cloves of garlic, minced
6 cups (approximately 2 pounds) butternut squash, peeled and cubed (fresh or frozen both work well)
10-ounce package frozen organic sweet corn
15-ounce can navy beans, drained, rinsed, and drained again
1/2 teaspoon Creole seasoning (or other seasoning of choice)
1 teaspoon kosher salt (or to taste)
1/2 teaspoon coarsely ground black pepper
Garnish: fresh basil
In a large soup pot over medium-high heat, sauté onions in about 1/4 cup of broth, for about five minutes, or until soft and translucent. Add garlic, and continue to sauté for 30 seconds. Add squash, corn, and beans, and the remainder of the broth.
Bring to a boil. Once boiling, reduce heat to simmer. Cover, and cook for about 20 minutes, or until the squash is tender, stirring occasionally. Add seasonings and mix thoroughly.
Using an immersion blender in the soup pot, create a mostly (but not entirely) creamy soup, leaving some pieces for texture. Taste and add additional seasoning if desired, and garnish with fresh basil.
Electric Pressure Cooker Instructions
Combine all ingredients in an Electric Pressure Cooker, except reduce broth by 1/2 cup, using 3 1/2 cups instead of 4.
Lock the lid in place. Select High Pressure and set timer for 10 minutes. After the cooking is complete, use the quick release method to release pressure. When valve drops, carefully remove lid.
Using an immersion blender, create a mostly (but not entirely) creamy soup, leaving some pieces for texture. Taste and add additional seasoning if desired, and garnish with fresh basil.
Copyright © Vicki Brett-Gach | Ann Arbor Vegan Kitchen