Butternut Squash Soup with Red Peppers

Author: Janet Hudson Status: published license cc-by tags: vegan, soup, butternutsquash, 0   Share on Facebook Share on Twitter

Recipe to follow- perfect Autumn supper.

½ cup chopped onion
½ cup celery, chopped
2 tbsp vegetable margarine
2 cups vegetable broth
3 cups butternut squash, pared,
seeded and cut into cubes
1 cup veggie sour cream
2 red pears, peeled, cored and sliced
1 tbsp thyme, minced
½ tsp salt
½ tsp pepper
½ tsp coriander, ground
1 red bell pepper, diced


Saute onion and celery in vegetable margarine; add rest of ingredients in soup kettle and bring to a boil. Lower heat and simmer about 15 minutes. Puree soup and once again bring to a boil- add 1 cup veggie sour cream, blend until smooth and adjust for taste.

Garnish with fresh pear and chopped toasted pecans.

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