Have you ever tried the Autumn Squash Soup at Panera Bread? It is one of my favorite soups. I didn't realize it wasn't vegan until I looked at a similar recipe. So I decided I wanted to come up with a vegan version of this soup.
You may be a little reluctant of trying squash soup, and I don't blame you because I was as well. But it was love at first taste. So here is the vegan version.
1 large butternut squash, peeled, seeded and chopped
1 Tbsp canola oil
salt to taste
Heat oven to 450. Mix chopped butternut squash with canal oil and salt. Roast for 25 minutes. Let it cool for 5 minutes. Puree in blender until very smooth.
1 15 oz can pumpkin
1 cup vegetable broth
1 cup apple cider
1 cup coconut milk
1-1/2 Tbsp honey
1/4 tsp curry
1/2 tsp cinnamon
1-1/2 tsp salt
In a large food processor, blend pureed squash and pumpkin, pouring vegetable broth, apple cider, and coconut milk through the top while blending.
Pour into sauce pan and heat over medium to a gentle boil. Add honey and spices. Simmer on low for 10 minutes and serve.
Benefits of Squash
It is rich in provitamin A and antioxidant and flavonoids. It helps prevent arteriosclerosis and cancer. Since they are rich in potassium and low in sodium, it acts to prevent hypertension and its negative consequences (arterial blood clots and stroke).
It is a good source of beta-carotene, which is beneficial to the loss of visual acuity or vision disorders originating in the retina.
It is 1 of the 3 of the most effective, proven anti-carcinogenic vegetables, since it contains beta-carotene, vitamin C and vegetable fiber.
It is a mild laxative, along with its soothing cation on the digestive tract. It is suggested for constipation.