Darshana Thacker Wendel
Darshana Thacker Wendel is a whole-food, plant-based chef and former culinary projects manager for Forks Over Knives. A graduate of the Natural Gourmet Institute, she is the author of Forks Over Knives: Flavor! She created the recipes for Forks Over Knives Family and was a lead recipe contributor to the New York Times bestseller The Forks Over Knives Plan. Her recipes have been published in The Prevent and Reverse Heart Disease Cookbook, Forks Over Knives—The Cookbook, Forks Over Knives: The Plant-Based Way to Health, and LA Yoga magazine online. Visit DarshanasKitchen.com and follow her on Instagram for more.
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Comments (9)
For those that tried this recipe would pumpkin be a good substitute?
I’m new to forks and knives and the vegan recipes. I made this soup tonight. Didn’t have enough butternut squash so I added a sweet potato and poured over chick peas. Substituted caraway seeds for fennel seeds (couldn’t find them at my local store). I’ll try it again for sure
I’ve made this several times. Fabulous! Simple, great flavor. Love the caraway.
One of my go to winter recipes.
We loved it. Making it again today! Doubling it this time to share with sister.
I really wanted to like this recipe because I love Butternut Squash soup. I have never used Caraway Seeds in a recipe before and I wonder if this is what has a black licorice taste to me in the soup. I do like the texture and the addition of cauliflower to the recipe, but will probably use a more basic soup recipe in the future for my butternut squash.
I’ve tried several FOK recipes, and this is the first one that is not good. Something is off – starting with the caraway seeds, and maybe the red wine vinegar? The flavor is bland and odd.
I used rice vinegar since I did not have any red wine vinegar. I also used 7 cups of butternut squash and another cup of water. The soup tastes great but does need more caraway seed and I used chili flavored salt (more of it than the recipe called for).
I added water to cover the squash more and now the soup is watery. Was confused about the use of a skillet so I used a Dutch oven. I’ll have to find another recipe unless I can fix this one. The flavors are good just too watered down.
Wow! Fantastic soup – everyone loved it. added about 8 cups pureed butternut squash and only 2 cups soy milk. Added more salt. The caraway seeds made it.