Easy, vegan, beautiful: who could ask for anything more?
Butternut Squash Soup
1 onion, coarsely chopped
1 stalk celery, coarsely chopped
2 carrots, coarsely chopped
2 tablespoons olive oil
1 pound peeled butternut squash, cut into 3/4 inch dice
1/2 pound Yukon Gold potatoes, cut into 3/4 inch chunks
2 teaspoons sea salt
2 1/2 cups boiling water
garnishes: diced Granny Smith or other crisp apple, olive oil, balsamic vinegar.
Put onion, carrots, celery and olive oil into a large casserole and cook for about ten minutes, until they become soft.
Add squash, potatoes, and salt. Stir in boiling water, bring to a simmer, and allow to cook for about half an hour, until the squash and potatoes are very soft.
Puree, in batches, in a blender. Be cautious; hot soup can be dangerous.
Taste for seasoning. Serve topped with a drizzle of olive oil and/or balsamic, and the diced apple.
Serves 4.