It serves about 6. It's a beautiful color, fun to garnish.
The recipe is vegan. In brackets, some modifications.
1 lb. peeled, chopped butternut squash [can include carrots and sweet potatoes]
1/4 c. sliced leek [or onion]
2 T. vegetable oil [or butter]
1 quart soy milk, unsweetened OR 1 can coconut milk + 2 c. vegetable broth [or a 12 oz can of evaporated milk + the water from steaming, + vegie broth to taste]
2 t. cumin
2 t. turmeric
2 t. salt (to taste)
Ground pepper to taste
Steam squash in about 2" of water until soft, about 15 minutes.
In a small fry pan, stir-fry leeks in oil until soft but not browned, about 3-4 minutes.
Remove the steamer. Add the leeks and soy milk to the steamed butternut squash, add the spices, and simmer for another 15 minutes. [The original recipe says to dump the steaming water, but it seems to me is has some nutrients in it, so just add to it.]
Blend in pot with immersion blender.
1 lb. peeled, chopped butternut squash [can include carrots and sweet potatoes]
1/4 c. sliced leek [or onion]
2 T. vegetable oil [or butter]
1 quart soy milk, unsweetened OR 1 can coconut milk + 2 c. vegetable broth [or a 12 oz can of evaporated milk + the water from steaming, + vegie broth to taste]
2 t. cumin
2 t. turmeric
2 t. salt (to taste)
Ground pepper to taste
Steam squash in about 2" of water until soft, about 15 minutes.
In a small fry pan, stir-fry leeks in oil until soft but not browned, about 3-4 minutes.
Remove the steamer. Add the leeks and soy milk to the steamed butternut squash, add the spices, and simmer for another 15 minutes. [The original recipe says to dump the steaming water, but it seems to me is has some nutrients in it, so just add to it.]
Blend in pot with immersion blender.
