Skip to main content

Creamy Butternut Squash Soup

Good News!: My sabbatical from the blog is officially over and so is the Summer; well she's holding on by the skin of her teeth, but she's definitely on her way out.

Summer done me good. It was filled with awesome music, lovely friends, and ridiculous (in a good way) food...I can only hope y'all's did too.

Here in the City of Trees, we are in the final stages of labor with this impending fall season and seriously, I am so stoked! So stoked, in fact, that I'm making Butternut Squash Soup when it's still 99 degrees outside in the evening. But guess what? Worth it!

Creamy Butternut Squash Soup with chopped Oyster Mushrooms and Parsley. Get in it. 
2 tbsp olive oil
1 onion, diced
1 inch of ginger, minced
1 elephant garlic clove, or 3 garlic cloves, minced
1 medium butternut squash, peeled, seeded, and cubed
2 medium yams, peeled and cubed
cayenne, to taste
salt and pepper, to taste
1 C non-dairy milk

  1. Preheat your oven to 425.
  2. Toss all those ingredients together - minus the milk and water - and pop them in the oven until tender and smelling fine as hell.
  3. When the aroma hits your nostrils and your mouth starts watering, remove from the oven and throw it in your blender with that milk.
  4. It should get nice and smooth. If it didn't... blend longer. I added in about 2 C water to thin the soup to my desired consistency, and served topped with chopped oyster mushrooms and parsley. 


Popular posts from this blog

Swimming Rama

Happy MoFo! I'm excited to be back on my newly revamped, but same old same, mediocre blog for Vegan MoFo 2018. Last year I participated but I participated exclusively on the gram (you can follow me if you feel like it). While I loved the daily prompts, I totally missed sharing the recipes; so I'm glad to be back. 
Quick explanation about the name change (in case you noticed):In previous years, this blog participated in Vegan MoFo as "Vegan4One." There were a lot of reasons why I felt the need to change my blog name but ultimately the main reason was that my recipes were no longer 4One and I found the name misleading to readers. When I originally started this blog back in September of 2009, I was cooking vegan for one person but so much has happened over the years (as it should) and to make that long story short, I'm cooking for more like 6 folks now (2 grown men, 1 teenage boy, myself, and an extra serving for my lunch the next day). 
Back to Vegan MoFo:I'll be…

Fysh and Chips

Look a lot of people are dependent on salt to enhance the flavor of their food but here's the deal - too much salt (like anything else) is not awesome for your body, or your head, or your brain, or your mind (claps for anyone who can guess what movie that loose quote is from). I could go in to a long lecture-speech on the effects of eating too much salt but y'all ain't here for that and google is free. 
When you're ready to reduce your salt intake look for other flavor enhancers to make your meal's best attributes (a.k.a. flavors) P O P ! Like adding a squeeze or two of fresh lemon or lime juice, or your fave type of vinegar if you don't have any fresh lemon or limes; you really can't go wrong with adding fresh minced garlic, ginger, green onions, cilantro, basil, jalapeños, like literally any fresh strong flavor will do the trick and do it salt-free. In those times of desperate need get you a lil pump spray bottle and fill it with Braggs Liquid Aminos or co…

Fried Peach Pasta Salad w/fresh mangoes & blueberries

But for 24,240 hours, you've patiently waited for me while I explored other things like getting married, expanding my reach on Instagram, getting a promotion, going on many tours with my band and recording two amazing (if I do say so myself) albums. And now I'm back for a little while because I missed you and I hope you missed me too.Speaking of missing stuff: ya know how in the Summer heat you can wait for Fall so you can wear your favorite sweater? And in the dead of Winter all you can daydream about how tan you're going to be come Summer? Well, Boise is officially entering the phase of Summer that makes you beg for Fall. With temps over 100 everyday it can be hard to cook, eat, or just function in general.

This quick and cooling salad is a one stop shop for a meal. It's got everything you need for it to be a successful single main dish, but it def works as side dish too.

The Fried Peach Pasta Salad with Fresh Mangoes and Blueberries is recommended for those of you who…