Wednesday, November 27, 2013

A Vegetarian Thanksgiving!

It doesn't even seem possible does it? That's what we have here on Dogwood Lane, an all vegetarian Thanksgiving. My son's family -  wife, kids and mother-in-law are all lacto/ovo vegetarians which means that they eat dairy and eggs but nothing with a face. That's the easiest way to explain it and so for this holiday the focus for Chris and me shifts from turkey to what usually takes a back seat - the side dishes. We go out of our way to get the best fruits and vegetables we can find and prepare them to bring out their best qualities. We splurge on fine wine and fancy cheeses and most of all really enjoy each others company. And don't forget the pie. Every kind of pie!


Vegetarian Butternut  Squash Soup

One of the things I'll be serving is this scrumptious butternut squash soup. In the photo I garnished it with bacon because I was serving it for Chris and me as a weeknight meal with garlic bread and we are most decidedly not vegetarian but a garnish of Parmesan cheese or toasted bread crumbs would be yummy too.

Vegetarian Version Butternut Squash Soup 
serves 4-6

Ingredients:
1 1/2 tablespoons butter
1 small onion, sliced
1 small potato, peeled & diced
2 cloves garlic, minced
2 leaves fresh sage, minced or 
1/2 tsp dry sage
1/2 butternut squash - peeled, seeded,
and cut into 1-inch cubes about 4 or 5 cups
4 cups vegetable stock
1 pinch ground cumin
1 pinch ground ginger
1 pinch of cayenne pepper
salt and ground black pepper to taste

Directions:
1. Melt the butter in a large pot over medium heat; cook the onion, garlic, and sage in the hot butter until the onion has softened, about 5 minutes. Add the squash, potato and vegetable stock; bring to a simmer and cook until the squash and potato are tender, 10 to 15 minutes. Season with cumin, ginger, salt, and pepper; remove from heat.
2. Use and immersion blender and puree the soup in the pot off the heat or your regular blender and smooth the soup out. Be very careful if using a regular blender and do this in small batches so you don't burn yourself. 

   I don't use flour to thicken my soups that's what the potato is for. If you like a thinner soup you can leave the potato out.  If you don't have an immersion blender go get one. Seriously, you'll be glad you did.
Obviously you can use chicken stock in place of vegetable stock and change up the spices to change the flavor. Squash is pretty much a blank canvas here. How about curry hot or sweet. Be careful with the sweet because butternut squash is a sweetish vegetable by itself and needs some heat for balance.

Until next time,

4 comments:

  1. This sounds wonderful Patrica! Thank you for sharing the recipe. Happy Thanksgiving to you and your family!

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    Replies
    1. Jeanna, Hope your Thanksgiving was grand!

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  2. Sounds great!!! Enjoy the day!!
    xo Kris

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    Replies
    1. Hope you had a wonderful day, now on to Christmas!

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