Soups On Again!
It’s that time of year to really embrace a nice hot bowl of soup. Here at Philadelphia Catering, we have a pretty good selection of soups to satisfy your appetite. These following soups, Butternut Squash with Apple and the Moroccan Red Lentil, have been stalwarts on our menu and both are vegan. You will not be disappointed if you add either your recipe repertoire.
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Butternut Squash With Apples – Vegan
1 LB CHOPPED ONION
1 OZ XVOO
6 LBS PEELED AND DICED BUTTERNUT SQUASH
6 PEELED & CORED GOLDEN DELISH APPLES
3 QTS VEGETABLE STOCK
10 OZ BOTTLE APPLE JUICE
1/2 TEASPOON NUTMEG
Moroccan Red Lentil Soup – Vegan
1 LB CHOPPED ONION
1 LB DICED FROZEN CARROT
1 1/4 LBS PEELED AND DICED POTATO
1/3 CUP XVOO
1 QT + 1 CUP CANNED DICED TOMATO
3 QTS WATER
1 TSP GRANULATED GARLIC
4 TSP VEGGIE BASE
3 TSP CURRY POWDER
1 TSP TURMERIC
3/4 LB RED LENTILS
3/4 CUP FRESH CHOPPED CILANTRO
Instructions
Butternut Squash With Apples – Vegan
Sauté onion in olive oil until tender. Add remaining ingredients and simmer for 1 hour (until squash is soft). Puree with immersion blender and adjust seasonings. Makes 1 1/2 Gallons.
Moroccan Red Lentil Soup – Vegan
Sauté vegetables in olive oil until soft. Add all other ingredients and simmer until potatoes are tender. Fold in chopped cilantro before serving.
