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Mexican Butternut Squash Soup
I love to make soup with baked squash. This one is pretty spicy (by my palate), but still flavorful and not too spicy. (I’ve definitely overdone it in the past!) If you want to ease it up, just back off on the cayenne, chipotle, and chili powder. Remember- you can always add more heat, but you can’t take it away!
To make this recipe No Sugar No Grains (NSNG), omit the corn. I had a bag in my freezer that I needed to get eating, so I decided to use the entire 12 oz package. As you can see from the pictures, the soup is quite “corny” with that much in there. Adjust the amount of corn to your taste.
To get started, you need to bake a butternut squash. Wash the squash and prepare a cookie sheet with a piece of parchment paper. To safely divide the squash lengthwise, I find that it’s best to use the “Psycho Shower Scene” knife grip and stab technique…
Use your largest knife. Carefully make multiple stabbing cuts (slow and precise…unlike the shower scene!) with the point of the knife until you can “connect” the cuts and ease the 2 halves apart. Scoop out the seeds and place the cut sides face down on the parchment paper. Bake for 45 minutes at 400 degrees.
Demonstrating the “Psycho Shower Scene” knife grip and stab technique.
(To learn about my 269 tattoo check out the link below this picture.)
Baked butternut squash. (One half flipped over to show what it looks like after baking.)
INGREDIENTS
1 butternut squash, baked
4 C water (or liquid vegetable broth)
Coconut oil (to coat the soup pot)
3 cloves garlic, minced
1/2 onion, chopped
2 carrots, chopped in discs
1 cauliflower, chopped
1 red pepper, chopped
Dash garlic powder
Dash cayenne
Dash celery salt
1/8 t black pepper
1/8 t ground chipotle (very spicy)
1 t cumin
1 t chili powder
1 t basil
2 t dried chives
2 t Vegebase vegan broth powder (if not using liquid broth)
1 C water, as needed
15 oz can black beans, rinsed (double the amount if you want)
Optional- frozen organic corn, to taste
Measure all your spices in a small bowl.
ASSEMBLY
1. Blend the baked squash meat with 4 cups of water or liquid vegetable broth. Set aside.
2. Coat a large soup pot with coconut oil. Saute the vegetables with the spices for several minutes on medium heat.
3. Add the squash puree to the soup pot. Add another cup of water as needed. Simmer covered for about 45 minutes, or until the cauliflower is soft. In the last 15 minutes of cooking, add the beans and corn.
Makes about 7 1/2 pints, depending on the size of your squash and the amount of corn used.
Have some soup for dinner and freeze the rest in wide mouth freezer jars.
ENJOY!
Well, I finally got around to creating a couple Plant Powered No Sugar No Grains (NSNG) burger recipes…
- Basic White Bean & Seed Burgers
- Curry Patties
For these 2 new recipes, I used my usual “burger formula,” except I substituted 1/4 cup ground flax seeds and 1/4 cup chia seeds for the 1/2 cup oat flour that I used before.
Here are my 3 previous gluten free burger recipes. If you want to make these NSNG, then just make the same substitution…
- Carrot Sunflower Bean Burgers (GF)
- Italian Cannellini Bean Burgers (GF)
- Bird-Friendly White Bean Burgers (GF)
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Basic White Bean & Seed Burger Ingredients
BASIC WHITE BEAN & SEED BURGERS
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash garlic powder
1/4 t black pepper
1/2 t smoked paprika
1/2 t dried parsley
1 t dried chives
1 t nutritional yeast
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped carrot
1 T tahini
1 t vegan Worcestershire OR tamari
1/4 t liquid smoke
1/4 t Tabasco
Coconut oil or Villa Cappelli olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
1. Use a food processor to grind the seeds into a powder.
2. Combine the ground seeds and dry spices in a large mixing bowl.
3. Use the same food processor to puree the beans, vegetables and wet ingredients.
4. Add the wet puree to the mixing bowl and stir.
5. Spread the burger batter evenly in the bottom of the bowl. Use a knife to make 6 even portions.
Divide the burger batter into 6 portions.
6. Spoon out each portion onto a large piece of parchment paper.
Drop burger batter portions onto a large piece of parchment paper.
7. Flatten and form the patties with the spoon. There’s no need to get your hands dirty!
Flatten and form the 6 patties.
8. You should be able to cook these right away, but I typically refrigerate for 30-60 minutes, to allow the seeds to fully absorb the moisture.
9. Cook with oil over medium heat. Flip over every few minutes until the burger patties are nicely browned.
This one was cooked in Villa Cappelli olive oil.
10. Serve. Have fun with your food!
Burger Man
11. The “raw” patties can be refrigerated for a few days or frozen for several months. Store the patties on the parchment paper. To cook from frozen, simply thaw the patties on the counter for about 15 minutes before cooking.
Storage method for freezing the patties.
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Curry Patty Ingredients
CURRY PATTIES
1/4 C sunflower seeds, ground
1/4 C chia seeds
1/4 C ground flax seeds
dash celery salt
dash pepper
dash garlic powder
1/8 t crushed red pepper flakes
1/4 t ground turmeric
1/2 t Garam Masala blend
1/2 t yellow curry powder blend
1 T unsweetened finely shredded coconut
15 oz can rinsed white beans OR 1 pint homemade cooked white beans
1 large garlic clove, minced
1/4 C chopped onion
1/4 C chopped celery
1 T peanut butter
1 t ginger juice
Coconut oil or olive oil (for cooking the patties)
Parchment paper (for forming the patties)
ASSEMBLY:
Use the same method as described above.
Curry patty with a very simple sauce made of tomato sauce, red curry paste and coconut milk.
Freeheel Vegan 