Cooking is fun for me on any given day, but when I can cook alongside my son, it just makes it that much better.
On a very cold winter day, we were looking for something warm and vegan (even though he is not vegan) that we would both enjoy. Where did we settle?
That's right. Butternut squash soup.
There are so many recipes out there, but we played with ingredients and spices to add our own special twist. Here is our recipe:
Butternut Squash Soup:
1 butternut squash, peeled, seeded and cubed
2 cup vegetable stock
1/2 cup oat milk
1 TBSP Miyoko’s vegan butter (if you can't find this, Earth Balance is a great alternative)
2 tsp salt
1 tsp cinnamon
1 tsp vanilla
1/2 tsp smoked paprika
1/2 tsp ginger
If you have an Instant Pot, place all ingredients into the pot and manually set the pressure for 8 minutes. If you have a stock pot, do the same, but puree it with an immersion blender once the squash is very tender. Whisk in 1 TBSP vegan butter and 2 generous pinches of salt and serve.