Monday, December 31, 2007

Soup: Roasted Butternut in broth of Coconut Milk

If I could, I would eat homemade vegan soup every day for lunch and dinner. (Soup for breakfast weirds me out) I'd dedicate an entire blog to soup.

One of the greatest things about soup is that it is so versatile. Often times, it's best when unplanned: you have something in the refrigerator (squash in this case) that needs to be used so you spontaneously make some soup of it.

This soup was made using the Roasted Butternut Squash recipe from Vegan World Fusion. It has a coconut broth and is spiced with a hint of cumin. It's great for a cold, drizzling day because not only does the soup's warmness neat your body and soul but the spices leave their heat within long after being consumed.

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