Vegan squash soup recipe?

can some one please share a good vegan squash soup recipe please





thanks=)Vegan squash soup recipe?
Butternut Squash Apple Soup Recipe:


Can be prepared in 40 minutes or less. The trick to great butternut squash soup is the simple addition of one tart green apple to balance the sweetness of the squash.





Ingredients:


1 yellow onion, chopped


1 rib of celery, chopped


I carrot, chopped


1 Tbsp butter


1 butternut squash, peeled, seeds removed, chopped


1 tart green apple, peeled, cored, chopped


(squash and apple should be at a 3 to 1 ratio)


3 cups chicken broth (or vegetable broth if vegetarian)


Pinches of nutmeg, cinnamon, salt and pepper





Method:


Combine butter, onion, celery, and carrot in large saucepan. Cook for 5 minutes. Add squash, apple, and broth. Bring to boil. Simmer for 10 minutes or until squash is soft. Puree. Add spices to taste.





Serves 4-6.








...easy!!!Vegan squash soup recipe?
Squash and Pumpkin Soup





1 med butternut squash, peeled and cubed


2 med cans, pumpkin


1 large onion, diced


6 cups vegetable broth


1 pint plain soy yogurt


1 tsp curry


1 tsp paprika


1 tsp salt


1 Tbsp maple syrup





Saute onion is large pot. Add squash and continue sauteing for 10 minutes. Add pumpkin, broth, curry, paprika, pepper, and salt. Simmer for 25 minutes or until squash is soft. With hand mixer, mix until smooth. Add yogurt and maple syrup. Can be eaten warm or cold.
I have made this soup, but I peeled and cubed the squash before roasting, a lot easier,, and I also left out the sherry, only because I didn't have any in the house. The nutmeg works well with the squash!





Butternut Squash soup.





Ingredients


3 quarts vegetable stock


4 lbs butternut squash


2 cups carrot, diced 1/2 inch dice


2 cups celery, diced 1/2 inch dice


1 cup onion, diced 1/2 inch dice


1/2 cup dry sherry


2 tablespoons olive oil


2 teaspoons salt


1 bay leaf


1 pinch white pepper


1/2 teaspoon nutmeg, freshly ground


2 teaspoons parsley, finely chopped


1/4 teaspoon paprika


Directions


1Cute butternut squash in half length wise and remove seeds.


2Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.


3Remove from oven and let cool.


4Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.


5Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.


6Deglaze the pot with sherry.


7Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.


8Add the squash, reduce to a simmer and cook for 45 minutes.


9Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.


10Taste, and add salt and pepper if needed.