As the cool temperatures of autumn start creeping up on us, hearty, comfort foods will begin to replace summer staples. This vegan, sweet squash soup will make you forget all about everything pumpkin-spice.
About the the Kripalu Kitchen
The Kripalu Center for Yoga & Health, is recognized as the largest yoga retreat center in North America. Executive chef Jeremy Smith prepares fresh, farm-to-table cuisine for guests daily. He began his career in classical French cuisine, working in the United States and abroad, and later honed his love for teaching & natural foods at Canyon Ranch. Now, he leads the Kripalu Kitchen where whole grains, fresh vegetables, and legumes form the backbone of the menu, with fresh poultry, fish, and dairy products as options for protein.
In a large, thick-bottomed soup pot, heat the Earth Balance and sauté the onion for 5 to 8 minutes, until it begins to brown. Add cinnamon and salt, and stir to coat onions with spice. Add the squash, stir to combine, and sauté for another 5 minutes.
Add stock and turn up heat. Cover pot, bring to a boil, and reduce to medium heat. Cook for 15 to 20 minutes. If stock boils away, add more to cover the squash. When squash is soft, puree with an immersion or traditional blender.
Add maple syrup, if using, while blending. Return to soup pot and adjust seasonings as desired.