Indulge within the velvety goodness of my Creamy Vegan Roasted Butternut Squash Soup recipe, an ideal mix of wealthy flavors and healthful elements, together with butternut squash, onions, celery, and sage. This easy-to-follow recipe not solely highlights the pure sweetness of roasted butternut squash, but additionally incorporates wholesome, plant-based elements that make it a nourishing selection for any meal. Very best for cozy evenings or as a gourmand appetizer, this vegan soup is certain to please everybody on the desk. Uncover the best way to whip up this scrumptious dish that isn’t solely vegan-friendly but additionally gluten-free with one simple swap, and filled with vitamins! It has only a mild contact of olive oil and might be made with out the addition of salt and added sugars.
This soup is crammed with the goodness of winter squash, which is a powerhouse of diet, containing fiber, slow-digesting carbs, and carotenoids that promote coronary heart well being and cut back irritation. With solely 9 elements (not together with pantry staples), this wholesome soup recipe is of course low in fats, salt, and sugar, making it a healthful possibility in your menu. You can also make it gluten-free in a snap by swapping out the flour for cornstarch.
I like to high every bowl of soup with a swirl of olive or pistachio oil, a contact of balsamic vinegar, hazelnuts and sage. Simply pair this soup with a healthful sandwich, equivalent to my basic Vegan BLTA, or a hearty salad, equivalent to this Tofu Kale Energy Bowl, and also you’ll have a memorable, nutritious meal. Or flip to this recipe whenever you’re making a particular dinner or vacation meal, because it’s merely beautiful to current as a primary course.
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Description
Heat up with this Creamy Vegan Roasted Butternut Squash Soup, filled with wealthy flavors and made with healthful plant-based elements—make it gluten-free with one simple swap. Excellent for cozy days!
Squash:
1 medium (about 2 kilos) butternut squash
1 tablespoon additional virgin olive oil
Salt and black pepper (as desired, non-compulsory)
Soup:
1 tablespoon additional virgin olive oil
1 massive onion, diced
1 cup celery, diced
4 cloves garlic, minced
2 tablespoons chopped contemporary sage (or 1 tablespoon dried floor sage)
2 tablespoons contemporary thyme (or 1 tablespoon dried floor thyme)
4 cups vegetable broth
1 cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
2 tablespoons all function flour
1/4 teaspoon salt (non-compulsory)
1/4 teaspoon black pepper
Garnish:
Preheat oven to 400 F.
Break up squash in half and scoop out seeds with a spoon. Slice every half into smaller items (about 6 per every half).
Place squash, peel dealing with down and flesh dealing with up, in a 9 x 13-inch baking dish with a ½-inch of water on the underside. Drizzle squash with 1 tablespoon olive oil and season with salt and black pepper (as desired, non-compulsory). Roast on high rack of oven for about 25 minutes, till tender when pierced with a fork. Take away from oven and funky barely.
Whereas squash is roasting, warmth 1 tablespoon olive oil in a big heavy pot or dutch oven over medium-high warmth. Sauté onions, celery, garlic, sage, and thyme for 8 minutes. Add vegetable broth, cowl pot, and simmer over medium warmth for 10 minutes.
When squash is tender and funky sufficient to deal with, scoop out flesh from the peel with a spoon and place within the pot with the soup combination.
Use an immersion blender and mix the soup combination till texture is easy and creamy. Alternatively, place soup combination in a big blender in batches (to keep away from overfilling blender and spilling), course of till easy and creamy and switch again to the heavy pot or dutch oven.
Whisk plant-based milk and flour collectively in a small bowl to make a roux. Pour into pot the pot with the soup combination, and cook dinner till thickened (about 3 minutes).
Serve in 6 particular person soup bowls, or within the pot or dutch oven, or a soup tureen.
Garnish as desired (non-compulsory) with chopped hazelnuts, contemporary sage, and a drizzle of balsamic vinegar and olive or pistachio oil.
Makes 6 (about 1 1/3 cups every) servings.
Notes
Might substitute different kinds of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.
If desired, you’ll be able to roast squash on a smoker at excessive warmth (400 F). Observe directions for grilling in steps 1-3 for the smoker, cooking till tender.
Prep Time: quarter-hourCook dinner Time: 28 minutesClass: SoupDelicacies: American
Vitamin
Serving Dimension: 1 serving
Energy: 136
Sugar: 2 g
Sodium: 563 mg
Fats: 8 g
Saturated Fats: 1 g
Carbohydrates: 15 g
Fiber: 4 g
Protein: 3 g
For different scrumptious vegan soup recipes, take a look at the next:
Curried Lentil Quinoa SoupCurried Vegetable Leek SoupMediterranean Heirloom Bean SoupBarley Vegetable Stone SoupCarnival Squash Soup with TurmericFrench Wild Rice Vegetable SoupVegan Tortilla SoupKabocha Squash Leek Soup with Pistachios
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