Creamy Butternut Squash Soup - My way - A Delicious Vegan Health Soup! (מרק דלורית)




Is there anything healthier than Butternut Squash Soup? It would be hard to find. Specially the way I make it.


Creamy, smooth and absolutely delicious. But.... it's vegan, non dairy. I have a secret ingredient that makes it creamy without the cream!


I have found that adding an avocado to my soups makes them smooth and creamy while keeping them vegan and dairy free. A potato adds thickness to the soup.


Winter nights call for hot thick and hearty soups. There is nothing better than my butternut squash soup. Or my split pea soup, or my lentil soup or...I have many more ...some have been added and some are in the works...


So here's what you'll need!


1 medium - large butternut squash - peeled and cut into chunks

1 medium potato - peeled and cut into chunks

1 medium tomato - chopped

1 tablespoon Osem soup mix, or any bouillon mix or 2 teaspoons salt

1 teaspoon cumin

½ teaspoon black ground pepper

½ teaspoon paprika

½ teaspoon turmeric

2 cloves of garlic - crushed

½ large ripe avocado

2 tablespoons olive oil

½ cup chopped parsley or chopped cilantro for garnish

Hand electric blender/processor




I have discovered that the easiest way to peel and cut a butternut squash is to first place it in the microwave for 5 minutes. I then peel it. Cut the ends off. Cut it in half. Cut it into quarters, slice and cut into chunks!







Peel and cut into chunks both the potato and butternut squash. Place both butternut squash and potato in a pot together and cover with water to about an inch above. Bring to a boil. Lower heat and simmer for 15 minutes.



In the meanwhile heat olive oil and add chopped tomatoes. Sauté for about 8 minutes or until soft and resembling stewed tomatoes.



Add seasoning and mix. Add garlic, mix and cook for 1 minute.



Scoop out half a ripe avocado and add to tomatoes




Break avocado with wooden spoon and mix in to seasoned tomatoes.



Add tomato and avocado mix to soup mix of potato and butternut squash and simmer for 15 - 20 minutes covered. With your hand blender process the soup to make it smooth and creamy. Cook for 10 minutes on low - medium heat covered.



Serve garnished with chopped cilantro or parsley!






Enjoy and serve this soup as healthy appetizer or make it your main dinner choice with sliced Challah on the side!


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