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So this last week in Montreal was frigid. We experienced winter, really for the first time, and no matter how beautiful the snow is, it’s still paired with -15’C.

I’m a huge fan of winter. I look forward to snow and hangouts with friends in cozy apartments—which also include more red wine and whiskey. But before all of the frigid kicks in, I always try to prepare by making, sharing and storing some winter soups. I thought I’d share my favourite one of this year, so far- Butternut Squash and Chipotle.

I think the most important part of any good winter soup is creating a good vegetable stock. I usually make this in huge batches, and freeze it in ice cube trays so that I can use it in future recipes (gravies, soups, sauces, etc).

 

What You Need

The biggest pot you have.

1 large butternut squash

3 onions

3 cloves garlic

5 stalks of celery

4 whole carrots

1 bunch rosemary

1 bunch of thyme

2 tbsp dried oregano

2 bay leaves

1-2 chipotle peppers in adobo

¼ cup tamari or soy sauce

½ cup nutritional yeast (optional)

First preheat oven to 425’. Then you’ll need to create the stock. For this, cut the onions and mince the garlic, and cook them in olive oil, in the pot on medium-low heat. Stir so that all are coated in oil, and cook until onions become transparent.

Cut carrots and celery, and add them to the pot. Stir and cook for 2 minutes. Add 16 cups of water and herbs (rosemary, thyme, oregano, bay leaves). Bring to a boil. Cover and let cook on medium-low heat for an hour. The longer you let this cook, the more flavourful it will be.

Halve the butternut squash, vertically. Place it on a baking sheet, and let bake for 45 minutes, or until its insides becomes tender enough to scoop out. At this point, remove them from the oven and let them cool.

Once your stock is done cooking, the vegetables in it should lose a lot of their colour. When this happens (or you’ve run out of patience), add in the tamari and nooch. Add more tamari if you prefer a saltier broth.

Strain the broth, removing the chunks of vegetables. Set aside. Place the center of the butternut squash to the pot. Add in the chipotles. Blend it by slowly adding in the broth. I usually use about 12-14cups of broth, but play around until it’s at your desired consistency. Pour the extra stock into and ice cube tray, and save for the future.

Enjoy with some friends and a glass of red.

To view more of my recipes, have a look here : Vegan Cucina Blog