Vegan Butternut Dill Soup
Heading to Union Square, the car is packed with Wizard, his crate, suitcases and one too many shoes to suit my every whim, occasion and multiple moods of the NYC weather. I ended up wearing one pair 24/7. What some call the ugliest shoes ever. To add insult to injury, I heard on the radio that very same weekend that it's the ugliest shoe out there. As if I needed a reminder and some scolding for my fashion misgivings. Sorry NYC, I know I committed a fashion faux pas, but the Crocs are super comfortable while giving me the necessary lift, from my barely 61 inches.
Vegan Butternut Dill Soup
2 lbs butternut squash, peeled, cored and cubed medium
1 large potato, peeled cubed small
1 large onion, peeled and diced
2-4 tablespoons vegetable or olive oil
2 celery ribs, diced
2 carrots, diced
2 garlic cloves, minced
2-4 sprigs of fresh dill, leaves only or whole sprigs (see author's note)
1/4 teaspoon black pepper
1/4-1/2 teaspoon salt
2 cups plus water (see author's note)
In a large pot heat up the oil on low/mediun heat. Add the onions, celery, carrots and garlic and sauté, while occasionally mixing, until vegetables are soft but not caramelized. Add the butternut and potatoes, mix and sauté for approximately five minutes longer. Season with salt and pepper, cover with water and add the fresh dill. Bring to a boil and immediately turn down to low/medium heat. It should be on low bubble. Stir and cover with a lid. Cook, while occasionally stirring, until vegetables are fork tender for approximately 30 minutes.
Best mash with an immersion blender for a creamier, more even consistency. You can also use a blender. A potato masher is ok too but the consistency will have more texture. Beware of hot soup splash while mashing.
1. If you wish the dill flavor to be more pronounced, add the leaves and mash the soup with the fresh dill when done cooking. If you wish for a more subtle dill flavor, add the whole sprigs directly into the soups or in a sachet. Discard the dill once the soup is fully cooked.
2. You need enough water to cover the vegetables and supplement if needed. If you like a more watery consistency please feel free to add more water. Leftovers will thicken the next day and might need to be diluted with some water.
3. You can use a vegetarian stock or a chicken based stock instead of water.
4. This soup freezes well.
The Ramen That Won Us Over
More Wintery Soups and Stews:
Kale Cannellini Beans and Potato Soup
A Wintery Balkan Cannellini Stew
Jerusalem Artichokes (Sunchokes) Potatoes Garlic Soup
Potatoes Cauliflower Celeriac Soup with Crispy Shallots
Meatball and Rice Dumpling Soup
Green Split Peas Soup
Yellow Split Peas Soup with Pepitas
The top and bottom two photos were taken with my Nikon. Two top and bottom left photos in the collage were taken with my iPhone. Right bottom photo in the collage was taken with my Nikon. Jonathan is hand modeling and I must say he is mighty patient and his stillness is now so natural. Look at all four Nikon shots. The light is different in each one of them as the sun was sweeping in and out this past Saturday afternoon.