When the weather turns chilly, a bowl of homemade soup can feel like the perfect comfort. This vegan butternut squash soup blends roasted squash with onion, garlic, and warm spices to create a creamy, flavorful dish that is both healthy and satisfying. The recipe is simple enough for a weeknight but special enough to serve for guests. It is a wholesome, plant-based way to enjoy the season’s best flavors.
Vegan butternut squash soup — makes 4 servings
Ingredients:
• 1 large butternut squash
• 2 medium sweet potatoes
• 3 tablespoons of grapeseed oil
• Pinch of salt and pepper
• 3 medium carrots
• 1 medium sweet or white onion
• 1 large celery stalk, sliced thin
• 1 container (32-oz./1 quart) of no- or low-salt vegetable stock
• To taste: parsley, sage, onion powder, garlic powder, fresh thyme, rosemary, or other herbs
Directions:
- Preheat oven to 425 degrees F.
- Wash, peel, and cube butternut squash and sweet potatoes. Make sure the potatoes are cut into smaller cubes than the squash. Add both to large bowl, along with 1 Tbsp oil and pinch of salt and pepper; mix to coat vegetables.
- Empty contents of bowl onto cookie sheet evenly, making a single layer. Bake in oven for 25-30 minutes. When done, let cool 5-10 minutes.
- Wash and peel carrots, then dice, mince, or grate them. Peel and dice onion. Wash and slice celery stalk (remove leaves).
- Pour remaining oil into large pot on medium heat, then add carrots, onion, and celery. Cook for 7-10 minutes, or until soft.
- Add cooked vegetables in batches to food processor with some broth, pulse until smooth, then add to pot.
- Cook another 5-10 minutes, then add herbs. Serve and enjoy!
Tip: If desired, swap out fresh butternut squash for 1 package of freshly cubed butternut squash or 3 frozen packages of riced butternut squash. And, if desired, swap out grapeseed oil for a different high-heat oil, such as avocado, coconut, non-GMO canola, peanut, or vegetable oil.
Nutritional Information:
Calories: 261
Protein: 3.3
Carbs: 2.4
Sodium: 271
Potassium: 772