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Creamy Curried Butternut Squash Soup with Savory Shiitakes

Creamy Curried Butternut Squash Soup with Savory Shiitakes

You ALL! This soup is just delicious: silky, naturally sweet but with the subtle kick of curry and the savory punch of umami-infused, smoky shiitakes. While this has quite a few ingredients and takes a little while to make, all the ingredients are pretty easy to find and this is a fairly simple soup that seems much fancier than it is. Please do me a favor and serve this to anyone who claims that plant-based food is bland. 

Speaking of great food, check out our e-book, Fun, Festive and Fabulous Vegan Holidays for Everyone: Recipes, Puns, Historic Lore, Tips and More to Help You Celebrate Without Compromise, and I think you will LOVE it. We cover ten celebrations along with more than 70 previously published and brand-spanking-new recipes – all vegan and gluten-free – that are designed for everyone from beginning to more experienced cooks to recreate in their own kitchens with ingredients that are easy to access, helping you to live it up, vegan style. Whether you’re vegan or omnivorous, whether you celebrate certain holidays or not, you will find dozens of really fun, delicious and damn impressive recipes to enjoy year-round, along with puns, historic lore, advice and so much more to keep you interested. So much value-added! Vegan Holidays for Everyone is for everyone who likes to enjoy great food without compromise.


Creamy Curried Butternut Squash Soup with Savory Shiitakes

1 cup raw, unsalted cashew pieces, covered with water
4 cups butternut squash, peeled, seeded and cubed
(this was one medium squash for me)
1 yellow onion, diced
1 cups carrots, peeled and sliced
(this was two large carrots for me)
2 tablespoons garlic, minced
1 tablespoon fresh ginger, peeled and minced
2 tablespoons curry powder
2 tablespoons low-sodium tamari
1 tablespoon olive oil
Salt and pepper to taste
13.5-ounces reduced fat coconut milk
2 cups low-sodium vegetable broth

Begin soaking the cashews while you’re preparing the veggies.

Preheat the oven to 400 degrees and line a baking sheet with parchment paper.

In a large bowl, combine the butternut squash, onion, carrots, garlic, ginger, curry powder, tamari and olive oil. Spread on the prepared baking pan so it’s flat. Bake for 20 minutes; move ingredients with a spatula and bake another 15 minutes or until the squash is tender.

Blend the soaked cashews with 2 cups of water. Pour into a large pot with the coconut milk, vegetable broth and squash. Cook over medium heat for ten minutes, then blend until smooth. You may have to do this in stages. Add any additional seasonings and serve with Savory Shiitakes.

Savory Shiitakes

2 teaspoons olive oil
2 cups shiitakes, stems removed and sliced
2 tablespoons low-sodium tamari
tablespoon pure maple syrup (optional)
1/2 teaspoon Trader Joe's Mushroom and Company Multipurpose Umami Seasoning Blend (optional)
teaspoon smoked paprika

In a medium saute pan, spread the olive oil over the surface and warm over medium heat for a minute. Add the shiitakes and saute for two minutes. Add the tamari, maple syrup, Umami seasoning blend and smoked paprika, stirring until cooked through and tender.

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