Veganized Butternut Squash Soup and Cornbread

Yesterday I posted pics of my dinner, butternut squash soup and cornbread.

As promised I am providing to you the recipes I used.

Vegan Cornbread

1 C cornmeal
1 C all purpose unbleached flour
2/3 C sugar
1 tsp salt
2 1/2 tsp baking powder
1/2 tsp baking soda
1/3 C vegetable oil
1/2 C non-dairy milk (preferably vanilla flavored for sweeter taste)
1/2 C water

Combine all of these ingredients together and pour into an 8x8 greased dish.

Bake at 350 degrees for 30 minutes (or until the edges are brown).

This cornbread is delicious, sweet, and moist.  It tastes particularly good crumbled up on the butternut squash soup.

Butternut Squash Soup

6 Tbsp chopped onion
4 Tbsp Earth Balance
6 C peeled and cubed butternut squash
3 C water
1 Tbsp Better then Boullion vegetable base
1/2 tsp dried marjoram
1/4 tsp black pepper
16 oz vegan cream cheese

In a large skillet with high sides (or a large pot) saute your onions in Earth Balance until they are tender. 

Add squash, water, vegetable base, marjoram,  and pepper.  Bring this to a boil and allow to cook for 20 minutes (until squash is tender).

Take your squash mixture and your cream cheese (in small batches) and cream in food processor till smooth.

Return the soup to your pan and heat through...do not allow the soup to return to a boil.

This was a wonderful soup.  I was quite timid to try it but thanks to my husband I gave it a whirl and was pleasantly surprised. 

I will say that it was very rich and a small portion is really in order but the flavor is just phenomenal.

Do you have any meals/recipes that you pleasantly surprised with?

One final thing.  I know Halloween isn't here yet, but have you thought about joining the 2011 Great Food Blogger Cookie Swap?  If you haven't head over to Love and Olive Oil and take a look.  I LOVE cookies and would love for fellow bloggers to be included so we can all score some sweet treats.

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