Growing up my dad used to make this delicious butternut squash soup full of flavor. It had spices, potatoes and peanut butter. I loved it. It was a hearty meal on a cold winter day. Then when I moved to Africa I had less opportunities to eat soup because the weather isn’t exactly below zero here. But every now and then on a winter’s day, it gets cold enough to warrant a nice hot bowl of something. This is how I ended up developing my own simple version of the butternut soup from my childhood memory.
In the spirit of full disclosure, I have to tell you now that it doesn’t have potatoes and it doesn’t have peanut butter because I developed allergies to both (that’s a story for another blog post altogether). Nevertheless, I love this butternut soup and today I am going to share the simple version that requires absolutely no equipment beyond a spoon, a masher and your favorite pot!
This soup is best served piping hot and accompanied by some fresh bread. Why not give Kasiya’s Stove Top Flat Bread a try?
Simple Butternut Soup
- Wooden spoon
- Potato Masher
- 1 Small to medium sized butternut squash peeled, seeded and cubed
- 1½ – 2 Cups Water
- 1 Cup Vegetable Stock
- 2 Tbsp Margarine or vegan mayonnaise
- 2 Tsp Brown Sugar
- salt and pepper to taste
- 1 – 2 Tbsp your favorite plant based milk
- In a medium sized saucepan, boil the butternut and sugar in water until tender.
- Drain the butternut, place it back in your saucepan and mash it.
- Return pot to the stove at medium-high heat and add the margarine (or mayonnaise).
- Slowly add in vegetable stock, and stir until all the liquid is absorbed and you have a uniform consistency.
- Simmer until you reach your desired consistency.
- Add milk of your choice and stir until it is incorporated.
- Serve in your favorite soup bowl, and enjoy!