Cooking in the City with Mr. Little: Pleasing a Vegan

  • Pin It
  • print
  • email to a friend

Cooking in the City with Mr. Little: Pleasing a Vegan

By Matthew Little

I like to make soup. It’s a dish I can eat now or freeze for later. It is relaxing to stand over the stove and breath in hot fumes of chicken broth, salt and vegetables.  Doing so with a glass of wine in hand makes the experience all the more pleasant. 

When I was walking through the Union Square market one day I noticed these beautiful squash. Having never cooked squash before I decided to buy a few and figure out what to do with them. By the time I was home I had settled on soup. This recipe has subsequently become a popular staple on the menus I serve to guests. 

The last time I made squash soup though was actually for just one guest. There was no party, just a quiet dinner for two. I spent the entire day preparing the meal and put a lot of thought into the ingredients. I was cooking for my then girlfriend. She was a vegetarian and I wanted to make a meal that we would both enjoy. I have always cooked lots of meat courses and it was a challenge to come up with a menu that we could enjoy together.  Squash soup was prominently featured as our first course.

Preparing the meal was an act of love. I always look forward to the reaction I get from guests when they try their first bites. There is no prouder moment for a cook than to see that first smile after she enjoys her first portion of something you have labored over.  When you cook for someone you love, that first bite is all the more important.  The meal can be an opportunity for you to share a meaningful experience and showcase your love.

Unfortunately the most successful recipes do not always lead to the most successful relationships. Despite my best efforts, culinary and otherwise, my guest left me one day never to return. Even after the girl is gone the soup is still here (frozen).

City Squash Soup

Ingredients:

3 tablespoons of unsalted butter
1 tablespoon of olive oil
2 diced yellow onions
1 clove of diced garlic
2 pounds of squash cut into cubes (for thicker skinned squashes peel the skin off first)
3 cups of chicken broth
2 teaspoons of pepper
2 teaspoons of salt
1 cup of half and half

Directions:

Heat the butter, oil, diced onions and garlic in a large soup pot.  Cook over low heat for 10 minutes.  Add the squash, chicken broth, pepper and salt.  Cook for 30 minutes over low heat with the lid on.

Pour the mixture into a blender and puree. Pour the soup back into the pot and heat slowly. Add the half and half while stirring. Cook mixture until desired consistency is achieved. You can also add more black pepper to give it extra kick.

Matthew Little was born and raised in New York City where he continues
to work and live. Mr. Little graduated from Princeton University in
2005 and works in New York in the financial services industry. Matthew
has no formal culinary training and was taught to cook by his mother.

The proceeds to the author for writing this article are being donated to City Harvest.

Read More From Cooking in the City.

You May Also Like These Articles:

  • The Deen Bros. Lighter Irish Soda Bread The Deen Bros. Lighter Irish Soda Bread Read More
  • Spring Cleaning:  Sprucing up the Pantry Spring Cleaning:  Sprucing up the Pantry Read More
  • Savannah Style: A Green Dinner Party Savannah Style: A Green Dinner Party Read More

You May Also Like These Recipes:

  • Slow Cooker Harvest Stew Slow Cooker Harvest Stew
    54321
    View Now
  • Bobby’s Lighter Frozen Chocolate Mousse Pie Bobby’s Lighter Frozen Chocolate Mousse Pie
    View Now
  • Tomato and Mozzarella Tarts Tomato and Mozzarella Tarts
    54321
    View Now
  • Bobby’s Lighter Lemon Bars Bobby’s Lighter Lemon Bars
    54321
    View Now

Leave a Comment

Reader Comments:

54321

You wouldn't please a vegan with this, unless you replaced the butter and chicken broth!!! :(

By Kathleen Keene on January 04, 2014

54321

Please a vegan... with milk, butter, and chicken? Someone please get this boy a dictionary.

By grace henley on August 15, 2013

54321

Pleasing a vegan? How? With chicken, butter, and milk? Someone get this boy a dictionary.

By grace on August 15, 2013

54321

Maybe your girlfriend never returned because she found out you used CHICKEN broth and she is a vegetarian. NO, NO, NO

By Pamela L Bockholt on March 22, 2013

14321

Uh...lovely recipe but this isn't vegan...it has butter. It isn't even vegetarian if you used chicken stock......yikes.

By Lyza on January 23, 2012

This recipe is actually not vegetarian since you used chicken broth…and it’s definitely not vegan since you used several animal products.

By Alexandra on August 27, 2010

My Recipe Box |

Paula's Upcoming Schedule

  • August 27: Paula Deen Live! Nashville, TN

    Come see Paula’s live show at the TPAC: Andrew Jackson Hall in Nashville, TN and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Tennessee Performing Arts Center here!
    Sponsored by Springer Mountain Farms.

  • September 12: Deen Family Book Signing

    Join the Deen Family for a Book Signing at The Lady & Sons from 10 am to 12 pm.
    The event is free; 350 wristbands to be distributed starting at 9 am.

  • September 16: Paula Deen Live! Birmingham, AL

    Come see Paula’s live show at the Alabama Theatre in Birmingham, AL and get a heaping helping of Paula’s recipes, and some good old-fashioned fun and laughter!
    Tickets available from Ticketmaster here!
    Sponsored by Springer Mountain Farms.

  • View Paula's Full Schedule