This is all the yummy flavors of fall in one bowl!
Cook 2 slices of vegan bacon (such as Smart Bacon from Lightlife) in a saucepan over medium heat until crisp (about 4 minutes). Since the 'bacon' won't render it's own juices like real bacon, coat the pan with cooking spray first.
Remove the 'bacon', crumble, and set aside.
Add 1/2 cup chopped onion, 1/3 cup chopped celery and 1 large minced garlic clove to the pan; cook for 3 minutes, stirring occasionally. Add 2 cups cubed butternut squash (about 3/4-inch cubes), and cook for 3 minutes, stirring occasionally.
Add 2 tablespoons dry white wine (I chose an organic Sancerre) and cook until the liquid is nearly evaported - mine took about 3-4 minutes, and I recommend just eyeballing this step.
Stir in 2 cups vegetable broth, 1/2 tsp. cumin, 1/8 tsp. ground red pepper, and just a dash each of ground cinnamon and ground cloves. Bring to a boil, then reduce heat and simmer for about 5 minutes.
Add 2 tablespoons vegan cream (such as Silk plain soy creamer), 1 and 1/2 teaspoons chopped fresh oregano, 1/4 tsp. salt, 1/8 tsp. black pepper, and 1 drained and rinsed (15-ounce) can of Great Northern beans. Return to a boil, then remove from heat.
Ladle 1 and 1/2 cups of soup into each of 3 bowls. Sprinkle the tops of the soup evenly with the crumbled 'bacon' and about 1 and 1/2 tablespoons pumpkinseed kernels (which you could toast first, if you like). Each bowl of soup is 330 calories.
vegan bacon $3.39
dry white wine $23.99
canned Great Northern beans $1.79
The Vegan Pantry
- Vegan yogurt - Whole Soy http://www.wholesoyco.com/
- Vegan milk - Silk http://www.silksoymilk.com/
- Vegan Feta - Sunergia http://www.sunergiasoyfoods.com/
- Vegan Cheese - Galaxy Foods http://www.galaxyfoods.com/
- Vegan Eggs - Ener-G http://www.ener-g.com/
- Vegan Butter - Earth Balance http://www.earthbalance.net/product.html