Tag: vegan holiday recipes

Creamy Butternut Squash Soup — Instant Pot Recipe — VEGAN/DAIRY-FREE/PLANT-BASED

Posted on by Katie Coughran

Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes from my 3-part Thanksgiving mini-series to make your plant-based holidays yummy!

I’ve always loved a good soup. Thick, creamy soups, minestrone, wild rice, tortellini (before I became a plant-based eater), chilis. I have to admit, though, the creamy soups with just the right amount of veggie pieces left have my heart. Maybe it’s because I usually have homemade bread to sop up the soup or perhaps some other reason. Either way, this is a newly created favorite, especially when paired with my Soft and Fluffy Dinner Rolls (Click HERE for the recipe). 

Watch the Creamy Butternut Squash Soup video above or scroll down to get the recipe.

Want to learn to make my Vegan Chocolate Cream Pie? Here’s the recipe:

Soft and Fluffy Dinner Rolls — VEGAN, DAIRY-FREE, OIL-FREE:

Want to listen to the How to be a Minimalist podcast? You can find it here:

Hang out with me on Instagram:

CREAMY BUTTERNUT SQUASH SOUP RECIPE (Vegan/Plant-Based/Dairy-Free)

1/2 of one butternut squash, peeled and cubed

2 medium-large carrots, scrubbed and chopped

2 stalks celery, chopped

4 medium gold potatoes, chopped

1 small onion, chopped

1 tsp salt

1/2 tsp pepper

2 tsp dried ground/rubbed sage

1/2 tsp allspice

2 cups water

1 15 oz. can of coconut milk

3 QUART INSTANT POT DIRECTIONS (would work with a larger Instant Pot if you want to multiply the recipe or cook as is):

Turn the “Sauté” function on and add a few TBS water. Chop onion, add to pot, and stir occasionally while chopping other veggies for a couple of minutes. Turn off the “Sauté” function.

Scrub, peel, and chop vegetables, adding them to the Instant Pot, careful to not fill past the “Max Fill” line. All vegetables are different sizes, so if you get to the line but still have a little squash left, for example, you can save it for a different dish.

Add all other ingredients EXCEPT for the canned coconut milk.

Put the lid on, make sure it’s set to seal—not vent—then turn on high pressure and set the cook time to 25 minutes.

Once the pot is done cooking, let it release pressure naturally if you have the time. Take off the lid, add the coconut milk and stir.

At this point, you can blend some in a hot-food-safe blender, mash with a potato masher, or leave as is—feel free to make it your own. I always opt for the potato masher and like to have lots of pieces of vegetable in the soup. Some like it completely creamy.

Salt and pepper to taste and it’s ready to be served up.

I’ve never made this on the stovetop, but changing the technique a little should still result in a delicious soup. I would start by sautéing the onion in a little water or broth, then keeping the heat low while you add the other ingredients, stirring occasionally and reserving the canned coconut milk. Turn up the heat to medium, stir somewhat frequently to prevent sticking, and you might need to adjust the water, remembering you still will add the 15 oz can of coconut milk. Once the squash, potatoes, and carrots break apart easily, add in the coconut milk, stir, then follow the mashing/blending/salt and peppering instructions above.

Soft and Fluffy Dinner Rolls (Vegan/Dairy-Free/Oil-Free)

Posted on by Katie Coughran

Thanks for joining me! I hope you find the videos helpful and I’m glad you’re here. Enjoy this recipe, but don’t forget to check out these other two recipes that are a part of this Thanksgiving 3-Part Series to make your plant-based holidays yummy!

My Mom taught me to make bread. I started kneading dough when I was eight or so, and by the time I was twelve, I could make beautiful loaves of bread. This is a special recipe, but I’m thinking I need to share my everyday bread. For now, I hope you enjoy these soft and fluffy dinner rolls that are perfect for sopping up soup. Hit the play button above to watch the video or scroll down to see the recipe.

Vegan Creamy Butternut Squash Soup Recipe:

Want to learn to make my Vegan Chocolate Cream Pie? Here’s the recipe link:

Want to listen to the How to be a Minimalist podcast? You find find it by clicking HERE

Hang out with me on Instagram by clicking HERE

SOFT AND FLUFFY VEGAN DINNER ROLLS RECIPE:

3/4 cup warm water

2 tsp yeast (I use instant yeast)

3 TBS coconut sugar (regular works fine, too)

1 cup canned coconut milk (shake well before measuring. You could also use a different plant-based milk like cashew or soy milk, but the rolls won’t turn out as soft and fluffy)

3.5 to 4 cups All Purpose flour

2 tsp baking powder

2 tsp salt

In a large bowl mix the water, yeast, and sugar. I use instant yeast. If you don’t have instant and only have regular yeast, stir it in with the water and sugar and let sit about 10 minutes or until frothy and bubbly.

Add in 2 cups of flour and the coconut milk, then stir a little. Add in the baking powder and salt, stirring once more.

Kneading the dough roughly 5 minutes, add 1/2 cup flour at a time until your dough is getting smoother, the flour is incorporated, it’s tacky but not goopy or hard. Watching the video if you haven’t made bread dough before should be helpful!

Form the dough into a ball, then drizzle a little oil over the top (optional), roll the dough in the oil, form into a ball once more and cover with a damp towel or plastic wrap. Let sit 45-60 minutes or until the dough has risen and doubled in size.

Once the dough has risen, pinch the dough ball into twelve even pieces. Fold, tuck, and pinch each piece into a ball, then place on a silicone mat or parchment paper on a cookie sheet. I suggest you watch the video to see how I do it and how closely the dough pieces should be placed.

When all twelve pieces have been formed into dough balls, cover and let rise 45 minutes or until doubled in size. Preheat oven to 375 Fahrenheit 15 minutes before the rolls are done rising.

Once the rolls have doubled in size, bake 15-25 minutes or until deeply golden brown and hollow-sounding when tapped with a fingernail.

Let cool at least 25 minutes before serving.