Using locally sourced, and in-season veggies, this vegan + gluten-friendly soup is the perfect warm-up to add to your dinner menu this winter. Not only is it delicious, but this recipe makes enough for you to share with friends, or to have leftovers to pop in the freezer for a rainy day.
Everything you need, but without the packaging. Stop by Nada, or visit our online store to stock up on all of the ingredients you need to make this delicious, plant-based soup.
- 2 kilograms of butternut squash, peeled, de-seeded and cubed
- 1 medium red onion, diced
- 6 garlic cloves, peeled and sliced in half
- 4 tablespoons olive oil
- ½ teaspoon nutmeg
- 1 teaspoon cinnamon
- 1 tablespoon sweet paprika
- 1 tablespoon thyme
- 3 bay leaves
- 1 tablespoon brown sugar
- Sea salt
- In a large pot, sauté the onion and garlic for about 10 minutes on medium low heat until they are a light golden brown. Take care to put time into this step as it will help build the flavour of this recipe.
- Add the butternut squash and season with 1 teaspoon of salt and stir. Cook for about 7-8 minutes or until the squash softens a little.
- Add the nutmeg, cinnamon, sweet paprika, bay leaves, thyme, brown sugar, and mix. Sautee for about 2-3 minutes.
- Fill the pot with water until it covers 1 inch above all the ingredients. Taste and add any salt to adjust for seasoning. Bring to boil and simmer uncovered for 45 minutes.
- Remove the bay leaves and discard them.
- With a blender, working in batches, blend the contents of the pot until smooth. (A hand blender may also be used to blend directly in the pot).
- Enjoy with a side of toast or wild rice sticks!
Gluten-Free, Dairy-free, Vegan, Vegetarian, Nut Free + Package-free!
Zero Waste Cooking Tips
- Food waste is a large source of carbon emissions in the life cycle of food. Creating an at-home compost is a great way to reduce the amount of food scraps and food waste that your produce while cooking. A tip is to keep your compost in the freezer so it doesn't continue to rot and produce strong smells.
- In conventional grocery stores, “imperfect” foods like deformed veggies are thrown away and not put on the shelves to be sold. Using "imperfect" produce is another way to lower food waste in the kitchen. It also adds an extra challenge of creating something beautiful out of damaged produce!
- Store produce properly to avoid spoilage! Put herbs in glasses of water, wrap veggies in damp produce bags or a tea towel to keep them fresh, and separate bananas from other fruit to prevent over-ripening.