Butternut squash soup.  That is the reason you should buy an immersion blender right now.  I’ve made this soup about 3 times in the past.  This may have been my best effort yet.  This is an extra exciting discovery because this version, while most delicious, was also my vegan effort.  I love cooking when I can wing it.  Here’s what I did:

Please insert the word about before each line of ingredients.

4 cups vegetable broth

2 cups diced butternut squash

half a yellow onion, roughly chopped

one apple chopped, skins on

5 sage leaves

1 bay leaf

1 tsp cinnamon

salt and pepper

Bring to a boil and let simmer about 30 minutes.  Take the immersion blender to it and don’t let up until it’s smooth.  At this point you could add a touch of cream if you wanted slightly more richness.  I never missed it.  Seriously, make this soup.

I put a quick spinach salad that I topped with carrots, alfalfa sprouts and sunflower seeds on the side.  I made a quick vinaigrette with white wine vinegar, squeeze of lemon juice, olive oil, basil and tarragon and tossed my spinach in that.  I also toasted one piece of whole wheat bread and smeared on a tablespoon of apple butter.  I’m just so pleased with how everything turned out.  Vegan Day 2 – I did me proud