Creamy Butternut Soup with Miso and Smoked Paprika (Vegan)

…and now back to our regularly scheduled program “What can I cook with all of the butternut Squash?”  On this episode we are making Creamy Vegan Butternut Squash Soup with Miso and Paprika.  I had never wondered what the ideal weather conditions were for  the butternut squash crop, but now I know.  With a long, warmer than usual, wet fall your New York farmshare will continue to send you butternut Squash every week until mid December.   It’s lucky that I really love butternut!  Scroll down to the bottom of this post for a gallery of butternut recipes.img_1107I actually came up with this recipe before the butternut squash siege began.  I made it for a guest at the Illuminati Ball who was allergic to mushrooms.  We whipped this up to serve instead of the Vegan Mushroom Soup.  This butternut soup is smokey, spicy, a little bit sweet and filled with umami flavor.  It’s also easy to make and uses ingredients that I usually have in my pantry, so I’ve made a few batches of this fall.   It freezes well if you need to make a giant batch of it to beat back the butternut squash.   I’ve been eating it every day this week for lunch and it’s very soothing on my sore throat.  If you don’t have hot smoked Spanish paprika, consider getting some because it is delicious…or use regualar paprika with a bit of cayenne pepper and a little splash of liquid smoke.img_1116

CREAMY VEGAN BUTTERNUT SOUP WITH MISO AND PAPRIKA

  • 1 cup raw cashews soaked overnight in 1 cup water
  • 1 butternut squash (4-5 pounds)
  • olive oil
  • 2 cups chopped red onion (3 small or 1 large)
  • 1 large stalk of celery chopped
  • 2 to 4 Tablespoons hot smoked spanish paprika (plus more for garnish)
  • 1/4 cup sweet white miso
  • 4 cups vegetable stock (homemade or made from good bouillon)
  • Additional water as needed
  • 1/2 lime
  1. Process the soaked cashews and their soaking water until the mixture is totally smooth, like heavy cream.
  2. Preheat the oven to 400.  Halve and seed the butternut.  Place it cut side down on an oiled baking sheet and bake until totally soft.
  3. Over medium flame, heat a soup pot with a healthy glug of olive oil in it.  Add the onion and celery.  Close the lid and let the onion and celery stew for about 8 minutes or until they become translucent.
  4. Scoop the cooked flesh out of the butternut and add it to the pot along with the vegetable stock.  Bring the soup to a near boil then reduce the heat and let it simmer for about 10 minutes.
  5. Add all but 1/3 cup of the cashew cream along with the miso and paprika to the soup. Process the soup until it is totally smooth.  Add additional water as needed to achieve the desired consistency.  Taste and add more salt and paprika if needed.
  6. Season the reserved 1/3 cup of the cashew cream with 1/4 tsp salt and the juice of half lime and use it to garnish the soup along with a few more sprinkles of paprika.

THE BUTTERNUT SQUASH RECIPE ARSENAL

About Big Sis Little Dish

This is a blog run by two sisters. Erin is the big sister who lives in New York, and Silvi is the little sister who lives in Vancouver. They both love to cook! They created this blog to share and store recipes for the food they make.

3 comments

  1. Glenda

    Beautiful photo! I love that I have all the ingrediants for this soup in my pantry. We also got a lot of squash on the west coast this year. Will be making this soon!

  2. Leana

    Erin, I made this dish today… I loved it! 😊

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: