Moroccan Butternut Squash Soup {Vegan}

In frigid single-digit Michigan winter weather, this warm & spicy butternut squash soup is good for the body and soul.  This version plays off of a basic recipe.  Play with the spices if you like.  If you dislike curry powder as some do, just use what you like instead.  Sage & thyme is a nice combo. The spice amounts below are a rough estimate, as I made my own curry powder today.

Squash is an awesome source of prebiotic fiber and great for the digestive system.  Bulk up those benefits by adding fresh ginger and extra garlic.


MOROCCAN BUTTERNUT SQUASH SOUP

Ingredients: 

2 carrots, rough chop
2 celery stalks, rough chop
1 medium onion, diced
2 T coconut oil (or sub butter)
2 cloves minced garlic or 1 roasted head of garlic
8 cups of water
{The above ingredients make the veggie broth, but feel free to use 2 boxes of store bought}

1 large butternut squash (mine was 4.5 lbs)
2 tsp salt (plus more to taste)
1 tsp ground cumin
2 tsp curry powder (or use a variety of curry spices to make your own)
2 T chopped cilantro

Directions:

Preheat oven to 375.  In a large soup pot, heat fat.  Add in the onions, carrots and celery and garlic. Saute for 10 minutes, stirring occasionally. Add 8 cups water and the 2 tsp salt and turn to a boil.  Reduce heat and cover.

Cut butternut squash in half and scoop the seeds out.  Drizzle with a bit of olive oil and a pinch of sea salt and roast, cut side down for 45 minutes, until fork tender.  Let cool for 20 minutes or until you can handle it.

Scoop the squash right into your broth.  Add the ground spices and let simmer for 30-60 minutes.  Add cilantro and a squeeze of lemon if you like.  Whiz with an immersion blender and serve with a bit more cilantro garnish.

Green Goddess Soup {Vegan}

Mmm...good for the body and the soul.  This creamy vegetable soup is thick, tart and super satisfying, thanks to the brown rice.  It reminds me a bit of Panera Bread's Broccoli Cheddar Soup...without all of the junk.  It has EIGHT organic vegetables in it, it's vegan and all-natural.  As you can tell, I'm pretty excited to have discovered it, and recommend you make it if you are:

• ...vegan or vegetarian
• ...a vegetable lover
• ...lactose intolerant
• ...on a weight-loss plan
• ...need a way to get in more veggies
• ...need a way to make veggies taste good
• ...wanting a good lunch to bring to work all week
• ...in love with cream of broccoli soup

;) ...in any case, check out this deliciousness:

Leek, Broccoli, Asparagus, Zucchini, Celery, Lake, Parsley and Garlic Soup

Green Goddess Soup

Makes about 8-10 servings

Ingredients:

2 c leeks 

2 c broccoli 

2 c asparagus

2 c zucchini

2 c celery

2 c kale, stems removed

2 T parsley (minced)

2 cloves (1 T) garlic (minced)

1/2 c organic brown rice  - I used Jasmine

3 T olive oil

2-3 teaspoons sea salt 

Black pepper

1-2 T fresh squeezed lemon juice

Water 

Directions:

Step 1 - prep the veg: The first step is to wash and prep the veggies.   Chop all of the veggies (besides garlic and parsley) into bite sized pieces BEFORE measuring it. Mince the garlic and parsley.  Here's what mine looked like all prepped:

Step 2 - saute + soften:  In a large pot, heat your olive oil over medium heat.  Sprinkle sea salt over your veggies (you can always add more). Saute stirring frequently, until the veggies are very soft, and start to expel water, like this:

 Step 3 - water + simmer:  Add water - about 4-5 cups to start - enough to cover the veggies by a couple of inches (they will float up).  Cover the pot and simmer for 30 minutes, stirring occasionally.

Step 4 - thicken + season:  Mix in the uncooked brown rice, minced garlic and parsley. Bring to a boil and then return to low. Simmer for another 20-30 minutes or until rice is soft (taste test it!).

Step 5 - give it a lemony blenddddd:  Add in the 1-2 T lemon (I went with 2). Stick in the immersion blender (or, blend in a blender) and whiz away until you reach desired consistency. Add more water if you want to thin it out.  Taste and season/adjust with more salt, pepper, lemon.  You can let it simmer for a few more minutes if you'd like, but it's done.

This was really tasty with 2 teaspoons of Parmesan-Romano and a bit of Sriracha stirred in at the end.  I had 2.5 bowls for dinner tonight.  Enjoy!

FOOD RENEGADE