Prep Time: 30 minutes
Cook Time: 35 minutes
The next couple of days are going to be cold for residents of nearly every U.S. state. In the Twin Cities, we’re expecting temps of 20 below zero, with windchills of a staggering 50 below. School has been cancelled throughout the state and many businesses have made work optional.
Although it’s been a few decades since I’ve experienced temperatures this low, cold weather is nothing new around here. We spend much of our winter in a deep freeze, and I've learned to embrace the season. Our subzero winters are somewhat of a badge of honor for us Minnesotans, despite the fact that most of the country thinks that we're crazy for continuing to live in this tundra.
So when the record cold hits Minnesota, I'll be prepared with essentials like warm slippers, hot tea, a good book, my Netflix queue, a bottle of wine and the fixings for warm, hearty soup.
Even if you are lucky enough to be avoiding this cold snap, this is a soup that shouldn't be missed. It's easy, using staples that most vegans have in their pantries, and it's healthy and delicious too. No matter the temperature where you live, this soup will keep you warm!
- 1 tbsp oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 carrots, peeled and sliced
- 1 tart apple (I used granny smith), chopped
- 1 squash (I used acorn, but butternut or anything similar would work), peeled and chopped
- 1 jalapeño, seeded and diced
- 2 tsp curry powder
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp salt
- 10-15 Thai basil leaves, chopped, or dried basil to taste
- 2 tbsp soy sauce (for that umami flavor!)
- 3 – 4 c. water (start with 3 and add more if necessary)
- 1/2 c. almond milk
Peel and chop the squash or, if you'd prefer, simply cut the squash in half and roast it in a 350 degree oven until it is soft (about twenty minutes, depending on the size). Then scoop out the flesh and chop it up! (This means that you probably won't have to simmer the soup for as long as stated below.)
Sauté onion, garlic and carrots in oil for five minutes. Add jalapeño, apple and squash and cook for an additional three minutes. Add water, soy sauce and spices and simmer for twenty minutes or until squash is soft. Transfer soup to a blender in small batches, or use an immersion blender to puree. Add almond milk and simmer for five minutes. Eat and enjoy!
*Image courtesy Flickr creative commons.