Sweet Potato Butternut Squash Soup

Soup is my favourite thing to eat. It’s so comforting and satisfying. Especially creamy sweet potato and butternut squash soup.

I’ve tried to make this before, but was always scared it wouldn’t turn out like the ones I’ve had in restaurants. My main concern was cutting the squash, but it was surprisingly easy. All you have to do is cut the top and bottom off, peel the entire squash, cut it in half, scoop out the seeds and then cut it into small cubes!

You can either eat the soup as your main course, as a side, or even on top of rice! I’ve tried all three ways and it’s delicious.


Makes: 4-5 servings

What you’ll need: 

  • 1 butternut squash (peeled and cubed)
  • 2 cloves garlic (peeled)
  • 1 tbsp olive oil
  • 1 onion (diced)
  • 3 cups sweet potato (diced)
  • 2 tsp curry powder
  • 1 tsp nutmeg
  • 1/4 tsp ginger
  • 1 can coconut milk
  • 1.5 cups vegetable broth
  • Sea salt and pepper to taste

Directions:

  1. Lightly toss the butternut squash cubes and garlic cloves in a drop of vegetable oil. Then bake at 400F for 25 minutes (flipping halfway).
  2. In a large pot, add the olive oil to medium heat.
  3. Add the onion. Fry for a few minutes (until translucent).
  4. Add the sweet potato, followed by the curry powder, nutmeg and ginger. Fry for a few minutes.
  5. Add 1/2 cup of the vegetable broth and cook for 7-8 minutes.
  6. When the butternut squash and garlic is done, add it to your pot. Mix everything together.
  7. Add the coconut milk, followed by the remainder of the vegetable broth (1 cup).
  8. Season with salt and pepper.
  9. Bring to a boil and cook on medium-high until the sweet potato is fork tender.
  10. Remove the soup off of the heat. Using an immersion blender, blend the soup until thick and creamy, with no lumps. If you don’t have an immersion blender, wait for the soup to cool down, transfer to a blender, blend until smooth and creamy and transfer back to a pot and heat until it is at your desired temperature.
  11. Serve and enjoy!

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Peanut Noodle Stir-Fry

I seriously am in love with this stir-fry dish. The sauce is so flavourful and delicious. I’ve made it a few times this week because it’s just too good.

It’s super easy to make and it’s a great meal to have if you are on a time crunch. Anything these days can be veganized if you think outside the box!

Makes: 2 servings (Use all of the sauce if making 4 servings)

What you’ll need:

  • Vermicelli noodles
  • 1/2 block tofu (cubed)
  • 1 pepper (diced)
  • 1/2 an onion (diced)
  • 1 tbsp sesame oil

Sauce:

  • 1 clove garlic
  • 1/3 cup water
  • 1/4 cup soy sauce
  • 1/4 cup peanut butter
  • 1/2 tbsp lime juice
  • 4.5 tsp brown sugar
  • 1 tbsp sriracha

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Directions:

  1. Preheat your oven to 350F.
  2. Cut your tofu into cubes and place on a baking sheet that’s been covered in parchment paper. Bake for 15 minutes (flipping halfway).
  3. Chop up your pepper and onion.
  4. In a food processor, mince your garlic. Then add the remainder of the sauce ingredients. Blend until smooth (there should be no lumps).
  5. Cook your noodles according to the package.
  6. In a large pan, add the sesame oil. If you don’t have sesame oil, you can use olive oil (or water for an oil-free option).
  7. Sauté the onion and pepper until the onion is soft and translucent. This should take around 4-5 minutes.
  8. Add the tofu and cook for another 2-3 minutes.
  9. Then add half of the peanut sauce mixture you made to the pan. Let cook for a minute.
  10. Add the drained vermicelli noodles to the pan and mix until it is thoroughly coated in the sauce.
  11. Serve and enjoy!

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