Butternut Squash & Cabbage Soup

This soup is Vegan / Plant-Based and Gluten Free.

INGREDIENTS:

• 1 large carrot (chopped)
• 2 large stalks of celery (chopped)
• 1 medium yellow onion (chopped)
• An unholy amount of minced garlic (I dunno, it was probably 4 heaping spoonfuls)
• 1/2 of a butternut squash (chopped)
• 1/2 of a head of cabbage (sliced into thin strips)
• Pepitas (roasted pumpkin seeds)
• 1 box (~ 4 cups) of vegetable stock
• 2-3 Tablespoons of AuntieArwen’s Muchi Mughul Curry Blend.
• Kosher salt to taste
• Black pepper to taste
• Oil

PROCEDURE:

1. In a big pot with a little bit of oil at the bottom -- sauté the carrot, celery, onion, and garlic. Add some salt and pepper while this is happening.
2. Once things are mostly translucent -- add the butternut squash, vegetable stock, and curry powder.
3. Bring it all to a boil, then simmer until the squash is....squishy.
4. Using either a stick blender or by transferring the mix into a regular blender (in batches if necessary), puree the soup.
5. Add the cabbage, and simmer for another 10-15 minutes or until the cabbage is softened yet still retains some of its crunch.
6. Adjust the spices to your liking, and serve the soup topped with some pepitas.

This post is an original recipe that I created from scratch.

My goal is to share my love of food simply -- without all the fluff (unless it's Marshmallow Fluff!), long winded stories, or incessant rambling that I see on other blogs and personally tend to skip over, just scrolling right to the bottom in hopes of finding the ingredients and instructions faster.  Therefore, I hope you appreciate the brevity above.

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