Butternut Squash Soup Puree

I received some free produce this year. My niece, Stephanie, offered each of her aunts a couple of butternut squash; my sister, Laura, gave me a good-sized pumpkin; and my co-worker, Cathy, gave me a small pumpkin.

I had planned on using up the large pumpkin first, making it into a soup but never got around to it. When I started this recipe, I was going to use both the pumpkin and the squash. And now, with the two squash being more than I thought, I didn't have enough room in the pot for any more. So the large pumpkin will have to wait for another time.

This recipe is done very similarly to the Vegetable Soup Puree, but with fewer vegetables and more spices. I ended up with more soup with this recipe and froze quite a bit so will have a healthy soup for dinner for a long time. This soup is also gluten free.

Let's get started! Here's the pumpkin and squash. Look at the cute little pumpkin! Since it was so small and getting soft, I threw it in with this recipe.

Used this vegetable broth again, too.

After washing the outsides of the pumpkins and squash, I cut the outside off.

Next I cleaned out the seeds.

I cut these into smaller chunks, approximately two to three inches each.

I measured out the olive oil along with the garlic, celery and onion, and put them all into a large pot on medium heat. Remember from the previous Vegetable Soup Puree blog that I like to chop my onion and celery in advance, bag and freeze them for future use.

I placed the small chunks of squash in my trusty Ninja food processor for a few seconds and added them to the soup base. I followed this format with the remaining squash and the small pumpkin. I measured out my water along with a teaspoon of vegan broth base for each cup of water used and added them to the soup.

I brought the soup mixture to a boil, then simmered for about 30 minutes until the vegetables were soft. As it simmered, I added all the remaining ingredients except the almond milk.

After the soup was cooked, I added the almond milk and stirred it up good.

I poured a small amount of the soup into the blender and pureed until smooth. I continued to puree the soup mix for the rest of the batch.

I poured the soup into smaller containers that I could take out for my lunch but ran out of containers, so I started using the canning jars I purchased for my daughter's graduation decorations. See Graduation Decor. I let them cool, then covered them and placed them in the freezer.

I have to say that the soup tasted better the second day. Yum!

I'll definitely be making this soup again but probably won't have a small pumpkin to add next time.

Butternut Squash Soup Puree

2 T. olive oil

2 t. minced garlic
2 large butternut squash, chopped
1 miniature pumpkin, chopped, optional

1 large onion, chopped

1 c. celery, chopped

7 c. water

7 t. vegan broth base seasoning

1/4 t. cayenne
1 t. mustard seed
1 t. turmeric
1 t. ginger
1/2 t. nutmeg
1/4 t. pepper
1/2 t. cinnamon
1/4 t. cumin
1/2 t. sea salt
1 c. almond milk

Saute garlic in oil over medium heat in large pot. Clean and cut all vegetables, then put in food processor to chop into small pieces. Place vegetables into pot. Add water and remaining ingredients, except almond milk and bring to a boil. Reduce heat and simmer for 30 minutes or until vegetables are soft. Mix in the almond milk. Puree soup mixture in a blender. Store in smaller containers and freeze. Reheat when needed.


Disclosure: The Excalibur Dehydrator link under "Other Sites" is an affiliated link. If you make a purchase using this link ~ you will receive free shipping, along with other specials. I also earn a small percentage to help support my blog. Thank you, your support is appreciated!!