January 8

That Vegan Thing: Curried Butternut Squash Soup helps ward off winter blues

This wholesome and tasty recipe goes together pretty quickly.

By Jeff Peterson

It’s been challenging to warm up during these cold days. Besides a blanket, the best way to get rid of the chill is a hot bowl of soup.

Don’t buy a can of soup, make some at home from scratch. It always tastes better and is better for you.

This Curried Butternut Squash Soup recipe is just what the doctor ordered to fight back against Mother Nature.

I got this recipe from a local personal chef. Jonathan Carr calls himself Man with a Pan. He will come to your house and cook whatever you want. If you don’t feel like cooking this soup, he will do it for you.

This dish is delicious and very healthy for you. With ingredients like onions, butternut squash and carrots, you can’t go wrong.

To top it all off, the soup doesn’t take that long to prepare.

If you’re interested in Carr coming to your house and cooking for you, go to his website, www.manwithapan.com.

Enjoy the soup on a cold winter day and, no matter the weather, always enjoy that vegan thing.

Curried Butternut Squash Soup

1 medium onion chopped

2 tablespoons of a butter substitute called Earth Balance Natural Buttery Spread

1-1/2 teaspoons curry powder

3-1/2 pounds butternut squash, peeled, seeded and cut into 1-inch pieces (about 8 cups)

1 medium carrot chopped

4 cups vegetable broth

4 cups water

In a heavy pan, cook onion in butter over moderately low heat, stirring until softened.

Add curry powder and cook, stirring for about a minute. Add remaining soup ingredients and simmer.

Cover for 30 minutes or until vegetables are soft. Cool soup slightly and in a blender or food processor puree in batches, transferring as pureed to a bowl. Season soup with salt and pepper and serve.

Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.

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