Today, I wanted to dedicate a blog post to those that have inspired me. I am constantly inspired by those around me, especially when it comes to healthy eating and a holistic lifestyle. Although there are SO many talented, impressive and exciting food blogs, cookbooks and people out there, nothing is more special than when inspired by a close friend or loved one.
Today I asked my dear friend Eden, to write a guest blog post. Eden and I share a love of food and this has been a constant in our 10 + years of friendship. Although not her day job ( she is an amazingly talented goldsmith and jewelry designer) , she is very skilled in the kitchen and we love to cook together, always sharing healthy recipes with one another.
Take it away Eden!
It’s my first Fall/Winter in Vancouver. There’s a lot of rain to get through. That means everyday is a soup-kind-of-day. This recipe is vegan, yet indulgently satisfying. It’s richness makes the rain feel cozy. This will definitely be a staple in my diet till March.
Vegan Butternut Squash Soup
2 tbsp olive oil
1 onion, sliced or diced
2 cloves garlic, minced
400g butternut squash flesh, diced (around half a medium squash)
1 dried chipotle pepper
1 organic vegetable bouillon cube
150ml coconut milk
1tbsp fresh dill or coriander, chopped, to serve (optional)
Black pepper to taste
Heat the oil in a large saucepan, and cook the onion, garlic and squash over a medium heat until the onion is soft, around 5 minutes. Add the chipotle pepper, and cook for one more minute, then add the vegetable bouillon cube. Season well with black pepper (you might need a little salt too if you used low sodium stock), and bring to a simmer. Cook until the squash is soft, around 15 minutes.
When the butternut squash is soft, blend the soup with an immersion blender until smooth. Add the coconut milk. Top with chopped dilly or coriander if desired.
To learn more about what Eden does, I encourage you all to check out her beautiful work at edenphilippa.com!