Super velvety smooth, hearty, very healthy and Vegan. This amazing soup is perfect for cozy evenings when you need something hearty, but not too heavy.
1 medium onion, chopped
1 tablespoon oil
2 ribs celery, chopped
2 cloves garlic, minced
1 tablespoon each, ground coriander and cumin
2 tablespoons flour
5 cups vegetable stock or water
1 bay leaf
1 large butternut squash, peeled seeded and diced
2 medium russet potatoes, peeled and diced
1/2 cup soy milk
Salt and pepper to taste
Chopped cilantro (optional)
1. In a large pot over medium heat, sauté onion in oil until softened, about 3 minutes. Add garlic and celery and sauté for 2 minutes more. Sprinkle with coriander, cumin, and flour, and cook, stirring constantly, until vegetables are well coated, about 2 minutes.
2. Slowly pour in vegetable stock, stirring constantly. Add bay leaf, squash, and potatoes. Bring to a boil, cover, reduce heat, and simmer until vegetables are tender, about 20 minutes. Turn off heat and let cool slightly.
3. In a food processor, pureé 2 cups of cooked vegetables with soy milk. Return to soup pot and stir to combine. Salt and pepper to taste.
Garnish with chopped cilantro, if desired.
Makes 6 servings.