900g (2lb) butternut squash
Vegan Butternut Squash Soup
40g (1½ oz) vegan butter
2 large potatoes, peeled and chopped
1 large onion, chopped
2 pts vegetable stock
2 cubes curry stock
4 tbs vegan cream or blended silken tofu
1 bunch fresh coriander, chopped
1 tbs oil
Fried croutons
Pre-heat oven 160C, 325F, Gas Mark 3
Cut the butternut squash in half, scoop out the seeds and throw away, then peel the squash and cut up into chunks. Place in roasting tin dotted with 1 oz of the vegan butter and bake for ½ hr until softened.
Melt the remaining vegan butter with the oil, add onions and cook gently for about 5 mins, add potatoes stir for a few minutes and then add stock, curry stock cube and simmer for 20 mins. Add squash and put all into a liquidiser until smooth. Reheat gently, garnish with chopped coriander a blob of blended tofu, fried croutons and serve.