Vegan Acorn Squash & Pumpkin Vichyssoise (GFCF)
"This is a delicious creamy Vegan Vichyssoise. According to Wikipedia "Vichyssoise (vish·e·swäz') is a thick soup made of puréed leeks, onions, potatoes, cream, and chicken stock. It is traditionally served cold, but can also be eaten hot." I hope you enjoy this twist I put on it!"
- 1/2 c
- coconut oil
- 1/2 c
- thinly sliced leeks (whites only)
- 1/2 c
- thinly sliced sweet white onion
- bag washed cut-up collard greens
- acorn squash, seeded, peeled, & diced
- 1 c
- cooked mashed pumpkin
- medium potatoes peeled & diced
- cubes vegan gf bouillon
- freshly grated nutmeg (1 tbsp ground)
- 2 tsp
- 3 tsp
- himalayan sea salt (or to taste)
- 3 Tbsp
- fresh ground pepper medley (black, white & red)
- 1 tsp
- cayenne pepper (optional)
- 1/2 c
- white cooking wine (optional)
- fill with fresh spring water
- 1 can(s)
- coconut milk, unsweetened
- chopped tomatoes and avocado (garnish)
- you will need an electric stick mixer for best results, you can use a potato masher for chunkier soup
How to Make Vegan Acorn Squash & Pumpkin Vichyssoise (GFCF)
- 1Heat coconut oil in a 4 quart pot over medium heat.
- 2Saute: Add sliced leeks, onions & collards and cook stirring gently until leeks and onions are translucent and collards are nicely wilted. Add acorn squash (if using uncooked pumpkin add here), and potatoes.
- 3Add bouillon cubes and fill with fresh spring (or filtered) water. Add spices. Add pre-cooked (or canned) Pumpkin here. Raise temperature and heat to boiling.
- 4When it boils lower the temp to prevent over-boil and cook about 20-30 minutes or until potatoes and squash are very fork tender, but don't overcook.
- 5Add wine (if using) and remove from heat.
- 6Using a hand stick-mixer, carefully puree hot soup in the pot, be very careful to avoid splashing yourself with hot soup! Pour in the coconut milk and stir just until mixed.
- 7Serve hot or cold; delicious either way!
Optional: Garnish with chopped tomatoes and avocado
- 8A Note about Gluten and Casein Free Ingredients: Since my family began this diet, we have discovered that you always have to read the labels on the foods you buy. This week when shopping I may buy something that is clearly gfcf and next week when I look for the same item I will notice they have changed the ingredient list adding dry milk, or maltodextrin, or some other questionable ingredient. I find that it's best to stick to unprocessed foods whenever possible- make it from scratch. My son is on the autism spectrum, its not the end of the world if he gets a little gluten or casein, while it may ruin his day, it isn't life threatening. I always watch him for symptoms and note the offending food. Please keep this in mind while selecting your ingredients for my GFCF recipes. Happy Careful Shopping! :)