September 23, 2018

Roasted Butternut Squash Soup (Vegan)

This cozy Roasted Butternut Squash Soup is a warm, soul-soothing, autumn meal. It's creamy and buttery (without the butter and cream!) and only 6 simple, plant-based ingredients. Make it your own with the toppings you love! (Vegan, gluten-free, oil-free)



Autumn's harvest brings such cozy, warm flavors to the kitchen. Butternut squash is a classic fall staple so I wanted to highlight it with this beautifully simple meal. It's only 6 plant-based ingredients yet creamy, buttery, and full of warm flavor. Toppings are totally optional (but recommended for additional flavor and crunch.) I love sweet maple syrup swirls drizzled on top and these easy maple-vanilla candied walnuts. Diced apple, pumpkin seeds, and cinnamon are also fantastic and add even more cozy autumn goodness to the bowl 🍁


For this recipe, I like roasting the squash halves for both the flavor it brings out and that way you don't have to mess with cutting the raw squash into cubes which can be a little tricky and time-consuming. (Note: you'll actually roast the squash face down - this photo is just admiring the inner beauty.) 😉 Hope you enjoy and wishing you a happy autumn!

Come join The Garden Grazer on Instagram 🍓 and share a pic if you make this! I love seeing your recreations.

Vegan, gluten-free, oil-free
Serves about 4-6

Ingredients
1 butternut squash (3 to 3 1/2 lbs.)
1 small onion (or shallot)
3 cloves garlic
2 cups vegetable broth
15 oz. can coconut milk (light, unsweetened)
1/8 tsp. ground nutmeg, more to taste
1/2 tsp. salt, more to taste
Serving suggestions: swirl of maple syrup, maple-vanilla candied walnuts, pumpkin seeds, diced green apple, cinnamon
Soup variation/addition ideas: sage, ginger, carrot, sweet potato

Directions
Preheat oven to 400.
Carefully halve the butternut squash vertically and remove seeds.
Line a baking sheet with parchment paper (or Silpat) and place squash halves face down.
Bake for about 40-50 minutes or until fork-tender and very soft. Set aside to cool.
Meanwhile, in a blender* add vegetable broth, coconut milk, and nutmeg. Set aside.
Dice onion and mince garlic.
In a small pan over med-high heat, saute onion for 7-8 minutes (I use 3 Tbsp. vegetable broth/water for no-oil saute method).
Add minced garlic and saute another 1-2 minutes.
Add onion and garlic to blender.
When the squash is cool enough to handle, scoop out the flesh with a spoon and place in blender.
Blend until smooth and transfer to a large saucepan on the stove.
Heat over medium for about 10-15 minutes to let flavors further combine.
Serve as is or with any desired toppings.

*Notes:
I use a 9 cup Ninja blender which is just the right size for this recipe. If your blender is smaller, you'll have to blend in batches if need be. (Alternatively, you can skip the blender and heat everything on the stove in a stockpot and use an immersion blender.)
For a large 3 1/2 lb. squash, I bake for about 50 minutes to ensure it's very soft. Baking times will vary based on ovens and size of squash.


More soup & chili favorites!
Smoky Chipotle Black Bean Quinoa Chili

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