I’ve been posting a lot about butternut squash these days, indeed it’s the pick season now before shifting to kabocha which taste is very different. And since I’ve been living alone in the past weeks, one butternut squash is a lot of food for one, so I’ve cooked it one way, an other, and an other… and tried to find new ones… Last night I came back late from work but at last the rain had stopped so I could walk home using a detour to enjoy being out. But it was really cold. I almost regretted not having a beanie. So I arrived home craving for something hot to eat. And I was pleased to find some leftover butternut squash soup in the fridge. Yet I was starving and it was not enough. So after browsing my cupboard and the fridge I opted for short pasta that I simply threw in the soup that was already boiling and I cooked 10-12 minutes until the pasta were soft and the soup has almost reduced to puree. I generously gratted fresh parmigiano on top and added black pepper. And I was very happy with it!!!
Vegan butternut squash soup (2 or 3 servings)
– 1/2 or 1/3 butternut squash
– 1 cup of soya milk
– salt and pepper
Peel the butternut squash and remove the seeds. Cut in pieces. Boil in 1L of water. Once soft enough, blend everything with the soya milk, salt and pepper. That’s it! It’s basically the same recipe as the cauliflower soup!
Then you can add the short pasta. I chose stelline. And cook them together in the soup. For a better result use fewer water to cook the butternut squash or as I did, use left over soup.
