though i'm not vegan, I've been inspired to eat vegan more often. this stew found it's inspiration from a vegetable dish that my daughter and I would make with squash, potatoes and green chiles. we would just cook it up in a skillet, but I had an abundance of squash on my counter and was in the mood for some soup or stew. I first ate it without the cashew cream, nutritional yeast and the chile brine, but as I was eating my way through the leftovers, it evolved into this. —weshook
medium butternut squash
medium onion, chopped
clove garlic, minced
large russet potato, peeled and diced
1 1/2 teaspoons
brine from pickled hot yellow chiles, or from pickled jalapeno
In This Recipe
preheat oven to 400 degrees
cut the butternut squash in half and scoop out the seeds. place on a baking sheet, rub 1 tablespoon of olive oil over the cut and scooped surfaces and sprinkle with salt. Place the chiles on the same baking sheet and place in the oven. roast for about 30 minutes, turning the chiles as they blacken and blister. remove chiles when they are cooked through and place them in a cover bowl to cool. continue roasting the squash until soft enough to scoop out.
peel and dice the green chiles. scoop the flesh out of the butternut squash and cut into chunks.
heat a large pot over medium low heat. add the remaining olive oil and heat until shimmering; then add the onions, garlic and green chiles. cook until the onions are soft.
add the potatoes, squash, salt and pepper, water to cover all, more if you would like a brothier, thinner soup. simmer until the potatoes are nice and soft. taste and add more salt or pepper to taste. you can puree at this point if you would like a smooth soup.
place the cashews and enough water to just cover them in a blender container. blend until smooth. add the salt and sugar and blend until mixed. add water until you have the thickness that you like,
just before serving, stir in the nutritional yeast and the chile brine. add the cashew cream to each bowl.