- 1 cup (about 1½ pound) seitan slices (¼ inch), or 2 links Spicy Seitan Sausage, cut into ¼-inch rounds
- 1 medium butternut squash
- 4 cups water
- 1 teaspoon sea salt
- ¼ teaspoon allspice
- 1 cup plain soymilk, or Rice Dream beverage
- 2-3 tablespoons com oil or sesame oil
- 3 tablespoons minced fresh parsley, or 1 tablespoon dried
- Cut the squash in half, remove the seeds, and peel (if not organic). Cut into 1-inch cubes.
- In a large pot, bring the water to a medium boil and cook the squash until tender (about 15 minutes).
- Reserving the cooking water, transfer the squash to a blender or food processor. Adding the reserved cooking water a little at a time, puree the squash to a creamy consistency. Return the squash to the pot and whisk in the salt, allspice, and soymilk. Cover the puree and keep it warm over low heat.
- In a heavy pan or skillet, cook the seitan slices in the oil until they are well-browned on both sides (about 5 minutes per side). Place on absorbent paper towels to remove any excess oil.
- About 10 minutes before serving the soup, add the seitan.
- Ladle the hot soup into individual bowls and garnish with a sprinkle of parsley.