I had a request for vegan soup...and the next day along came a cookery book put together to raise some money for the Cheshire Homes here on Guernsey and in that book I came across a recipe for a warming butternut squash soup that could be adapted to ensure it is vegan...which I made and we enjoyed for supper this evening, yummy indeed (despite Elijah's facial expression!!!). So here it is:
1 large onion
3 sticks of celery
800ml/11/2 pints of vegetable stock
1 tsp curry powder
1 bay leaf
1 clove of garlic
salt and pepper
How to make
Peel and cut the squash into 1cm cubes and brush with olive oil. Cook on top shelf of oven at 200 degrees c/gas 6 for 40/45 minutes until well tinged on edges;
Chop onion, celery and apple. Cook on a low heat for 10 minutes with olive oil and bay leaf.
Add crushed garlic and curry powder and cook for 2 minutes.
Add cooked squash, seasoning and vegetable stock.
Simmer for 30 minutes. Pulp with a masher and serve.