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 a vegetarian and gluten-free options.
Butternut Poblano Soup
1 medium Pepper, Poblano
1 medium cook Squash, Butternut
3 cups Milk
½ cups Butter
1 ¼ cups dice Onion
⅔ cups dice Celery
6 tablespoons mince Garlic, Cloves
2 tablespoons Flour, All-Purpose
1 tablespoon Salt
1 tablespoon Chili Powder
1 tablespoon Parsley, Dried
1 teaspoon Black Pepper
1 teaspoon Coriander, Ground
¼ teaspoons Cinnamon
⅛ teaspoons Rosemary, Dried
2 cups Vegetable Broth/Stock
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.
Meatless/Vegan Monday Link-up
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.
Now for the link-up rules: post your link to a meatless (vegan or vegetarian, or even an attempted meatless) recipe that you’ve posted on your blog.
Please join the Meatless (Vegan) Monday link-up. What Vegan or Meatless Monday Meal is your family having today?
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