I recently discovered the soup I was bringing to a Thanksgiving get-together would be best appreciated if both vegan and non-vegan versions were available.
Here's the recipe in question:
Roasted Butternut Squash Soup
3 medium butternut squash
2 Tbs. olive oil
5 fresh thyme sprigs
5 fresh parsley sprigs
1 bay leaf
4 cups low-sodium broth
1 cup half-and-half
1/2-cup toasted slivered almonds
- Preheat oven to 350F.
- Cut squash lengthwise and remove seeds.
- Coat squash with olive oil and arrange in a large roasting pan or sheet tray, cut sides up.
- Roast for one hour until squash can be easily penetrated with a knife.
- Add bouquet garni of thyme, parsley and bay leaf (other herbs, or dried, may be used)
- Bring broth and bouquet garni to a simmer, then remove from the heat.
- Once it is cool, remove bouquet garni and discard.
- Let squash cool, then scoop pulp into a blender.
- Add enough broth so the blender can puree the pulp.
- Strain puree into a pot, working it through with a ladle or plastic spatula. A simple strainer will do the trick here, but if you really want to have a silky smooth soup, you could use a finer meshed strainer.
- Add remaining broth and stir to combine.
- Juice lemon. Taste soup before adding all the lemon juice. It may need more or less depending on the sweetness of the squash.
- Add half and half. Note: You could use milk instead for a low-fat version, or cream for a full-fat version.
- Salt and white pepper to taste.
- Serve in warm bowls or cups and garnish with a few toasted, slivered almonds.
Can I substitute Soy Milk for the Half and Half for the vegans in the party or will this run terribly awry? If not soy, is there anything else that might be used?