Butternut Squash Soup + Vegan Cornbread
I shot this recipe a while back, and actually have it saved in a highlight on Insta, but thought it’s such a good one we needed it written down! Especially given this crazy time we’re currently facing with the Corona virus, we all need a warming soup and a decadent cornbread. It’s also the perfect meal to batch cook, to freeze, or keep in the fridge for up to 5 days.
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Ingredients :
Soup :
1 butternut squash
1 whole head of garlic cut in half
1 tbs of olive oil
1 tsp of sea salt
1 large shallot or one onion
1 leek*
1 tsp of cumin
1L of veggie stock
1 tsp of cracked black pepper
1/2 tsp of cinnamon
oat cream for serving
* optional : you can freestyle this soup a little depending on what veggies is in your fridge. Feel free to add in some carrots (can be roasted with the squash) some green cabbage (cook like you would the leek) some celery (cook as the leek) - feel free to keep is as simple as you want or add in more vegetables!
Cornbread :
1 cup of cornmeal
1 cup of all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup plant milk
1 tbsp of ACV (apple cider vinegar)
1 flax egg (1tbsp of ground flax + 3 tbsp water, let it sit until it gels up)
1/2 cup of vegan butter (can also be replaced by vegetable oil)
3 tbsp of maple syrup
1/2 can (425g) of sweetcorn drained
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Method :
Soup Method :
Start off by washing your butternut squash, then cut it in half, take the seeds out and the top part out - compost if you can! Then cut it all up into medium chunks with the skin on. Lay it all on a non-stick baking tray.
Cut up your head of garlic in half, add to the baking tray face down. Drizzle both the squash and garlic with some olive oil and sprinkle the sea salt, mix it all up so it’s all coated and place in a fan oven at 180 degrees for about 30min or until it’s fork-tender and golden (and your garlic is soft and oozing out of its skin..!)
While the squash is cooking (at this stage you can also start on your cornbread, see recipe below), cut up your shallot/onion and your leek (or other veggies), and sauté them in a non-stick pan in a little olive or avocado oil until soft. Once soft add in your cumin and cinnamon and cook for another minute.
Once all the veggies are cooked, add to your blender with your stock and squeeze in half of the head of garlic (keep the other half to spread on the warm cornbread.. trust me!) and mix until smooth! Taste and adjust to your liking with more salt/pepper.
If the soup at this point isn’t warm enough, you can warm it up once blended over the stovetop. Or eat immediately with your buttered cornbread. (this makes delicious leftovers too, store in an airtight container in the fridge for up to 5 days).
Cornbread Method :
Add all your dry ingredients into a large mixing bowl: cornmeal, flour, salt, baking powder, baking soda.
Make your flax egg and let it sit on the side until it firms up (it only take a few minutes)
Combine your wet ingredients into a jug/small bowl: plant milk, vegan butter, apple cider vinegar, maple syrup.
Combine your wet ingredients into your dry ingredients and mix well until smooth. Once combined fold in your flax egg, and add in your sweetcorn. Combine.
Place into a square baking tin (8 or 9 inch square tin works perfectly, whatever you’d cook brownies in!) spread evenly and cook for 20 to 25min at 200 degrees Celcius on fan, or until it passes the prick test and is golden and cooked through.
This will keep for a few days in an airtight container in the fridge. Great warmed up in the oven for a few minutes!
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