Butternut Squash Soup (vegan, gluten-free, soy-free)

This recipe is my version of a recipe I found here. My version isn't much different, except that I didn't use fresh ginger because I didn't have any (powdered worked just fine) and I also didn't have fresh cilantro to garnish so I used ground coriander. I also used Crema di Balsamico to drizzle on at the end and served with corn chips.

Here's my picture by picture instructions. Enjoy!

The ingredients: 2 medium butternut squash*, garlic*,
1 extra large onion*, vegetable broth, coconut milk,
ginger, curry powder, turmeric, salt and pepper
*Denotes fresh, local ingredients from either the Produce Box
or the farmers' market

Dice onion

Add a couple tablespoons of vegetable broth to the pot
and heat.

Add chopped onion to the pot with the vegetable broth
and saute over medium heat for about 5 minutes
until translucent.

Add garlic - I used about 6 cloves since I doubled the recipe.

Add 2-3 tsp. of powdered ginger or 1 TBS of
fresh chopped ginger. Saute for another minute.

Add curry powder (I used ginger curry from 1001 Gewürze),
turmeric and mix well.

Add peeled and cut butternut squash.

Add the rest of the broth (for the doubled recipe the whole container).

Mix.

Bring to a boil over high heat.

Once it comes to a boil, reduce heat to medium.
Simmer uncovered until squash is tender
for about 10-15 minutes.

Add coconut milk (for doubled recipe the whole can)

Blend with a puree stick or in a blender in small batches.
If you don't like coconut milk and still want to keep
the recipe vegan and soy-free, you can use MimicCreme

After blending the soup should be smooth like this.

Add freshly ground salt and pepper to taste.

Stir.

Serve in bowls.

Decorate with freshly ground coriander
and Crema di Balsamico if desired.

Garnish with corn chips. You can also serve with
fresh cilantro. Enjoy!

Butternut Squash Risotto (and it's vegan and gluten-free!)

Butternut squash is one of the classic vegetables of fall. Its nutty flavor makes a perfect addition to risotto, an Italian favorite made with arborio rice also known for its slightly nutty flavor. This version is vegan, omitting butter (which is commonly used together with or instead of oil) and using almond cheese instead of dairy-based cheese. The secret ingredients are freshly ground cinnamon and coriander, which really bring out the delicious flavor of the butternut squash. Here's an easy, step-by-step guide for a perfect fall risotto. Buon appetito!

The main ingredients: Olive oil, onion, butternut squash,
risotto rice (Arborio), vegetable broth

 Prep: Dice the onion

Prep: Peel and cut the butternut
squash into small cubes

Add oil to a large pot and heat over medium heat

Add onion to the heated oil

Stir onion in oil while cooking

Cook until the onion becomes glassy as seen here

Add the arborio rice

Stir the rice in with the onion and oil to coat.

Add butternut squash to rice and onion,

Cook until the rice becomes slightly golden, stirring frequently

Add some of the broth, when most has soaked into the rice add more

Add salt and a touch of freshly ground pepper to season.

Continue stirring and adding broth as it absorbs into the rice

Coriander goes great with butternut squash.
Add some freshly ground or powdered coriander.

Continue adding broth and stirring.

The rice will start thickening and becoming more like risotto.

Cinnamon is another spice that goes incredibly well with butternut squash,
even in risotto. Add a dash. You won't be disappointed.

Now it's really looking like risotto!

The best cheese substitute on the market!
I use it for pizza and pasta. It's also incredibly low in fat:
only 1 g of fat per ounce

Grate...

See - looks just like real cheese (and you'll love the taste too!)

Risotto is often finished up with cheese, usually Gran Padano or Parmigiano Reggiano.
For this vegan variation, the grated almond mozzarella cheese works just fine.

Stir in.

Now you have it: nice, thick creamy vegan Risotto! Mmm!

Top with a some shredded almond cheese.

Enjoy in your favorite outdoor location!