Butternut Squash Soup

Over Thanksgiving weekend, my daughter and I went with my parents to shop at a little Mennonite store located about an hour away from where we live.  We always like to go there to stock up on fabric, craft supplies, spices, and staples for our pantry.

While we were there, my daughter picked up a butternut squash for me.  She knew I would make soup with it, and today was the perfect day to turn that squash into a steaming bowl of goodness.  I am writing this recipe as vegan, but you could just as easily use chicken stock and regular milk if you desire.  I sprinkled a little smoked paprika on top for color and flavor; you could leave it plain, or top with toasted pepitas, which I would have done had I had any in the house.

1 small butternut squash, about 7 oz
1 can vegetable stock, 2 cups
1/2 medium onion, peeled and minced
2 garlic cloves, peeled and minced
1 cup coconut milk

Peel, seed, and cube squash.  Place it in medium saucepan with onion, garlic, and stock.

Bring to boil, reduce heat to medium low, cover, and simmer until squash is very tender, about 30 minutes. 

Using a stick blender, blend squash until very smooth.  Add 1 cup coconut milk and stir until creamy. 

Top with a dash of smoked paprika or a tablespoon of pepitas.

Serves 2 for appetizer, or 1 for meal

Whole Wheat Bread

I used to never bother with baking my own bread because it takes a long time.  Then I got a bread machine and went through a period of time where I baked bread every day.  Now I've settled into the middle of the road, and I occasionally bake bread in the machine, but I also enjoy making a loaf from scratch every now and then.

Here is a very simple recipe for one loaf of bread.  It is so simple that I haven't tried it in my machine, but I suppose you could try it.  It is a yummy whole wheat loaf that just happens to be vegan.

1 Cup warm water
1/2 Cup applesauce
1 Tbsp. yeast
1 tsp. salt
2 1/2 Cups whole wheat flour

In large mixing bowl, stir together water, applesauce, and yeast.  Let sit for 10 minutes.  Then add salt and flour, mixing well, and adding additional flour if needed.  Knead well.  Put in loaf pan and let rise to double in size.  Bake at 350 degrees for 45 to 50 minutes, until golden brown and sounds hollow when tapped.  Remove from pan and cool on rack.

Serves 12.