This one is also vegan but relies more on traditional squash flavorings like sage and thyme. I can't wait to pop one of these open in January when my house looks like this:
|It may be hard to see but the bottom glow is our door, the top one is our skylight. And yes those snowbanks are halfway up the trees in front of our house.|
2 lbs roasted butternut squash (about 2 cups)
6 cups vegetarian stock (I use a Vegetarian "Chicken" Broth powder, 1 tsp per cup of water)
a few sage leaves crumbled up (or 1/2 TBS ground sage)
1 1/2 tsp salt
1/4 tsp pepper
1 TBS dried thyme
3 TBS maple syrup
This soup could not be easier to make. I promise.
|Puree the squash so that it's smooth.|
|Put the squash into a stockpot. Add the maple syrup.|
|Crumble up some sage leaves and add them along with the thyme, salt, and pepper.|
Serve or can for later.
If you're canning it make sure to use clean, hot sterilized jars. Fill the jars leaving about 3/4" of headspace. Wipe the rim and threads and top with clean sterilized NEW lids and a clean ring tightened (but don't be the Hulk). The soup will need to be pressure canned at 11 lbs of pressure (I do 15 since I have a weighted canner) for 55 minutes. Be sure that after they are done you leave them undisturbed for 24 hours on the counter so that you can double check that they sealed. After this point you can remove the rings and store them for up to a year.