Butternut poblano soup is smoky and slightly spicy, yet creamy and soothing. It’s another Meatless/Vegan Monday and I’m cooking one of our family’s fall favorites: Butternut Poblano Soup. This recipe is originally vegan, made with soy milk and margarine, with vegetarian and gluten-free options.
Butternut Poblano Soup
1 medium poblano pepper, diced
1 medium roasted butternut squash, cubed
1 ¼ cups diced onion
6 tablespoons mince garlic
2 tablespoons gluten-free flour
1/2 tablespoon salt
1 tablespoon chili powder
1 tablespoon parsley
1 teaspoon black pepper
1 teaspoon coriander, ground
¼ teaspoons cinnamon
⅛ teaspoons rosemary, dried
2 cups vegetable broth
½ cups butter or non-dairy substitute
3 cups milk or non-dairy substitute
Instant Pot Method
Place all ingredients except milk and butter in instant pot and cook on high pressure for 10 minutes. (Increase to 20 minutes if using raw squash.)
Allow pressure to release naturally.
Add milk and butter. Turn on saute mode, heat through for 5 minutes.
You can also visit the Meatless/Vegan Monday Pinterest Board for photo pins of Meatless/Vegan Monday submissions.
This month, I’ll be cooking vegan all week long (instead of only Mondays) in honor of VeganMoFo. Be sure to go check out all the delicious vegan recipe posts cropping up there.
Creamy and delicious with just a hint of spice. This is one of our favorites for a reason. It’s rich, but not cloyingly so and can be served as a side or a meal. The kids had theirs as a sauce over brown rice (primarily because it’s less messy that way) and enjoyed it.
Today’s Meatless/Vegan Monday meal is from Faith and For the Health of It:·Vegan Chocolate Peanut Butter Cheesecake Pudding. Wow. Peanut Butter and cheesecake are two of my favorite dessert flavors. Put that in an easy-to-make pudding and I’m sold. I may have to try it with vanilla in lieu of chocolate. I know, shameful, but true.
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