A warm bowl of soup for a cold Halloween season! Do try this vegan*, healthy, and light soup if you are feeling under the weather!
1 butternut squash; peeled, seeded, and diced
1 large carrot; peeled and sliced
1 celery stalk; sliced
salt & pepper
6 cups vegetable stock
1/2 cup coriander; minced
1/4 cup heavy cream
Heat a drizzle of olive oil in a pot over medium-high heat. When hot, add butternut squash and saute until golden brown, about 6 minutes. Then, add carrots and celery and saute for an additional 2 minutes. Add oil as needed to prevent the pot from burning. Season generously with salt and pepper.
Then, deglaze the pot with 1 cup of vegetable stock. Scrape down the sides and bottom of the pot. Then, add 3 additional cups of stock, turn the heat to high, and bring to a boil.
Reduce the heat to medium and simmer for 1 hour, covered with a slight opening to let steam escape. Check occasionally to make sure that the liquid has not evaporated completely. Add additional stock as needed. Then, season with additional salt, pepper, and sugar to taste.
Then, transfer contents to a blender, and puree until smooth. Transfer back into the pot and stir in 2 additional cups of stock to loosen the soup and mix in coriander. Heat the covered pot back to a boil. Mix in heavy cream if desired.
Serve soup in bowls, topped with croutons and coriander. Optional: to make a cobweb design, slowly add 1 tablespoon of cream in 2 concentric circles around the bowl of soup. Use a toothpick to pull out 6 sides to make it look like a web.