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Ingredients
- 20 oz pre cut butternut squash (or 1 medium squash, peeled and cubed)
- 1 tbsp Earth Balance Vegan Buttery Spread
- 1/4 cup water
- 1 rib celery rough chopped
- 1 shallot rough chopped
- 2 tbsp tomato paste
- 1/2 cup vegetable stock
- 1/2 + 1/4 cup So Delicious Unsweetened Coconut milk
- 1 tbsp fresh thyme, chopped plus some for garnish
- Salt and pepper to taste
Details
Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from theveganversion.com
Preparation
Step 1
In a large pot boil the butternut squash until fork tender (about 15-20 minutes). Drain and set aside. In the same pot you cooked the squash in melt the Earth Balance over medium heat. Add the celery and shallot. Give a stir and season with salt and pepper. Add 1/4 cup of water and let the vegetables cook until very soft. Add the squash chunks, tomato paste and thyme. Stir to incorporate. The squash should be cooked enough that it starts to fall apart.
While still on the heat add the vegetable stock and 1/2 cup of non dairy milk. Continue to stir until the mixture is heated through.
Pour the mixture into a food processor or use an immersion blender and blend until smooth. Add the additional 1/4 cup of non dairy milk and blend an additional few seconds until fully incorporated. Serve over gnocchi or pasta.
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