Vegan Spiced Butternut Squash Soup

I first made this butternut squash soup during Lent, when as Orthodox Christians we are encouraged to be essentially vegan for 40 days. To challenge myself a little bit more, I also started the Whole Living 28-Day Challenge on the first day of Lent, which also removed sugar, caffeine, alcohol, processed food, and gluten from my diet. I wasn't in it to loose weight, but to give my body a detox from non-whole foods during that time. Overall, I felt really good, more energized, and more healthy during that time. I also got to try a lot of foods that I normally don't eat.


This soup was one of the recipes provided during the challenge and it was one of my favorites. It's simple and really delicious. I made a few modifications to the original recipe during Lent, and also made it after Lent.. except I added some sausage to the mix.

Vegan Spiced Butternut Squash Soup


Ingredients:
- 2 tbs. olive oil
- 1 onion, chopped
- 2 garlic cloves, chopped
- 1 inch fresh ginger, chopped
- 1/8 tsp. cinnamon
- 1/8 tsp. yellow curry powder
- 2 carrots, peeled and chopped large
- 1 apple, peeled and chopped large
- 4 cups butternut squash, peeled and chopped large
- (optional if not vegan) 1 package of 5 organic Italian pork sausages


Directions: Heat oil in pot over medium heat. Add onion and garlic and cook until tender, 6-8 minutes. Add ginger and spices and cook another minute. Add carrots, apple, squash, and 3 cups of water (enough to cover). Bring to a boil, then cover partially and bring to a simmer. Season with salt and pepper to taste and cook about 20 minutes until vegetables are tender. Turn off heat and puree with stick blender.


If using sausage: heat oil in pot over medium heat and add 5 Italian pork sausages and cook until slightly browned (about 5 minutes). Do not drain. Add garlic, onion, and ginger and cook 6-8 minutes until tender. Remove sausages only and then continue with recipe above. After pureeing soup, added sliced sausages back into the pot.

I drizzled my sausage butternut soup with a bit of garlic olive oil. Yum!