Thanksgiving and other big celebratory meals can be a challenge for vegans and those who are cooking for vegans. There are plenty of yummy side dishes that are naturally vegan or can be easily veganized. Mashed potatoes? Use the vegan versions of butter and sour cream – no one will know the difference. This butternut squash soup is a great first course and works for vegans and meat eaters alike.
- 1 small butternut squash, peeled and cubed
- ½ medium onion, chopped
- ½ red bell pepper, chopped
- 3 garlic cloves, minced
- 2 carrots, chopped
- 1 tbsp oil
- 2 ½ cups vegetable broth
- 1 tsp dried sage
- Salt and pepper to taste
- Raw Pecans
- Fresh sage
- Saute onion and red bell pepper in oil over medium heat until onions become translucent. Add garlic and stir for about a minute or less until fragrant, being careful not to burn garlic.
- Add carrots, butternut squash and dried sage, stirring to combine.
- Add vegetable broth
- Bring to boil and reduce to low. Simmer, covered, for about 30 minutes or until all vegetables are tender.
- Blend with an immersion blender until smooth, or cool to blend in blender.
- Toast pecans in dry skillet and sprinkle on top.
- Cut fresh sage into strips, fry in a bit of oil and sprinkle on top