Vegan Chubosaurus

what this fat vegan eats

soup and pumpkins – veganmofo 9

We had some friends over for pumpkin carving and dinner tonight. It was fun, beautiful, and nourishing in many ways. We made jack o’lanterns, ate pumpkin cookies, watched the Powerpuff Girls, loved on their baby while getting to know their teenager, and deeply enjoyed every minute of it. offspring & pumpkin

My kid guts his gourd.

huzbean & pumpkinMy huzbean guts his.

Our friends brought over some Field Roast Italian sausages and chunks of roasted butternut squash. I roasted up two Delicata squashes we had in the fridge, and I turned it all into a delicious soup. delicata

Gorgeous roasted Delicata squash. Yeah, I totally left a sticker on one during roasting. Whoops.

soup!

Squash and Italian Sausage Soup!

Ingredients:

  • 1 butternut squash – halved and seeded
  • 2 Delicata squash, halved and seeded
  • 3 tablespoons olive oil
  • 12 ounces (1 package/4 links) Field Roast Italian Sausage
  • 2 small shallots, choppd
  • 12 garlic cloves, minced
  • 2 teaspoons dried sage 
  • 1 teaspoon dried marjoram 
  • 8 cups vegetable broth
  • 2 cups water
  • 2 teaspoons cider vinegar or lemon juice
  • 1 cup soy creamer or heavy cream substitute 
  • Directions:

    Preheat the oven to 400 degrees F. Lightly coat the squash halves with 2 teaspoons of the oil. Season the inside with salt and pepper and place cut-side down on a baking sheet. Bake until very tender, about 45 minutes – check the Delicatas at 30 minutes, as they may roast more quickly. When the squash is cool enough to handle, scoop out the flesh and reserve. Discard the peel.

    Heat the remaining oil in a large soup pot over medium-high heat, and add the sausage. Cook until golden brown, breaking up with a wooden spoon. Add the onions and cook, stirring, until the onions are wilted and starting to caramelize. Add the garlic, sage and marjoram, and cook, stirring, for 1 minute. Add the cooked squash, broth, and water, stir well to combine, and bring to a boil. Reduce the heat to low, and simmer for 30 minutes, stirring occasionally.

    With a hand-held immersion blender, or in batches in a food processor or blender, puree the soup. Return to pot, add the cider vinegar, and stir to combine. Add the cream, adjust seasonings to taste, and warm soup if necessary. Serve!

    IMG_1123We also had a lovely salad and my favorite seeded baguette. IMG_1125

    Salad!

    happy wineAnd a tasty Syrah with a happy bottle!

    me & the girlMe, and the baby, and, uh, a giant tub of Earth Balance. She was so happy to be wearing my Halloween barrette!

    bat pumpkinOur friends’ teenager’s bat pumpkin.

    jack o'lanternMy husband’s freehanded jack o’lantern.

    joker pumpkinMy kid’s stellar and creepy Joker pumpkin.

    <3 <3 <3

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    4 Comments»

      Jeni Treehugger wrote @

    Awesome jack o’s the joker one is amazing. Soup looks fantastic what a great recipe.

      veganchubosaurus wrote @

    Thank you! <3 I will definitely be making the soup again and again – I was skeptical about the combination of squash and italian sausage, but the melded beautifully!

      itstartedwithafish wrote @

    Whoa, Joker Jack !!!!
    Thanx for sharing.
    Hugs, KiKi

      veganchubosaurus wrote @

    Thank you for commenting!


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