This sweet, creamy vegan soup is a warming addition to your holiday table. It can be served in bowls for a sit-down dinner party or in shot glasses for an appetizer.
1 organic yellow onion, diced
1 tablespoon extra virgin olive oil
pinch sea salt
4 cups organic butternut squash, cubed
2 tablespoons fresh rosemary, minced, divided
spring or filtered water
sea salt, to taste
4 tablespoons coconut milk (optional for garnish)
In large soup pot, sauté onion in olive oil and a pinch of sea salt until translucent. Add butternut squash and 1 tablespoon rosemary and coat with onion mixture. Add enough water to barely cover the squash, cover, and bring to a boil. Turn heat to low and cover. Simmer until squash is soft, about 10-15 minutes.
Purée with food mill, blender, or immersion blender. Season to taste with sea salt. Simmer for another 5 minutes to let salt incorporate into the dish.
Serve in bowls and garnish with chopped fresh rosemary and a drizzle of coconut milk.
Variation: garnish with toasted pumpkin seeds (pepitas).
Rachel discovered macrobiotics and yoga on the same day in September 2003 and she has been an avid student and practitioner of both since. Rachel is a macrobiotic chef specializing in healing whole foods and remedies and is a lead cooking instructor at The Natural Epicurean Academy of Culinary Arts in Austin, Texas. Naturalepicurean.com.