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Posts Tagged ‘vegetarian’

Meat as a Side Dish Recipe #5: Almost-Vegan Butternut Squash Soup (a footnote)

Posted by flsquared on November 14, 2009

I will add a link to this post, but I wanted to let you know that I made the soup again and it did not turn out so well. Since I had forgotten to take photos (and because it was so yummy), I decided to make another pot this week.

It was absolutely delicious.

But it wasn’t as “pretty”.

The first soup was orange and just looked like the inside of a pumpkin.  Absolutely beautiful.

This soup was brown like apple butter.

I racked my brain and realized my failure and then I realized–I forgot to add the lemon!  (and, worse yet, I forgot to add it into the recipe!!!)

Whenever you cut up apples, they oxidize and turn brown.  But a splash of lemon helps prevent this.  Here’s an interesting article from the Washington Post that explains this phenomenon.

So lesson learned:  add a half lemon worth of juice into the pot along with the apples and you will have a beautiful soup!


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Meat as a Side Dish Recipe #5: Almost-Vegan Butternut Squash Soup

Posted by flsquared on October 26, 2009

First of all, let me explain the “Almost-Vegan” in the title.  I think that, as a life choice, being Vegan is terrific.  I will never choose to be one as I love my meat and dairy.  I also find cooking for Vegans a bit stressful (please don’t flame! I love you guys!) as I tend to improvise during my cooking and I freak out thinking that I will throw in the wrong ingredient and de-veganize the dish.

With this soup, for example, I did throw in (without thinking) about a cup of chicken broth.  So it’s obviously not vegan or even vegetarian anymore.  Normally, I would also finish it off with a dollop of plain yogurt on top.

Anyway, the soup turned out delish–so yummy and sweet that it could almost be a dessert.  Okay, not quite, but it was awesome!

The recipe was adapted from The Angelica Home Kitchen (it is called “Squash Potage”)

* 2 tbsp olive oil (I used extra virgin)
* 1 large onion, coursely chopped
* 1 tsp sea salt
* 1 tbsp fresh ginger, minced
* 2 tsp cinnamon (the recipe asks for a stick)
* I added in a tsp of nutmeg (the recipe also asks for fresh sage, but I didn’t have any on hand so I skipped it)
* 3 cloves garlic, chopped
* 2 apples, chopped (the recipe asks for apple cider but I have a bunch of apples on hand)
* juice of 1/2 lemon
* large, already roasted butternut squash, probably about 4 or 5 lbs (recipe asks for a raw winter squash, chopped, but I already roasted mine)
* 2 or 3 chopped carrots
* 4 cups water or veggie stock (I used the chicken stock–oops!)


Warm the oil over medium heat, add the onions and stir for about 10 min.  Add ginger, cinnamon, nutmeg, and garlic for about 5 min.  Stir in apples, lemon juice, and carrots and the water/stock.  Bring to a boil.  At this point, I popped on the lid of the pressure cooker and let go until she hit full steam.  Then I turned off the heat and let it sit for about 10 min. (If you don’t have a pressure cooker, I would cook about 40 min – 1 hour.  You would also want to add your raw squash at this point).

After the pressure was released, I threw in the cooked squash, cooked it for about 5 min, and pureed it using a handheld mixer.

Soup-er easy (ha-ha, sorry).  Enjoy!

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