Roasted Butternut Squash Soup (vegan) Recipe

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Roasted Butternut Squash Soup (Vegan)

Jason Vincik

By
@JasonVincik

Tip: To give this dish a Southwestern flavor, add diced tomatoes, fresh cilantro and 1/2 tsp. of cayenne pepper. Or for just an added kick, pour in a tablespoon of Tobasco Sauce.


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Comments:

Serves:

4

Prep:

30 Min

Cook:

2 Hr

Method:

Stove Top

Ingredients

1 large
butternut squash
1 medium
onion
1/2 stick
butter, unsalted
2 large
vegetable bouillon cubes
1 tsp
thyme, dried
1 tsp
oregano, dried
1 Tbsp
paprika
2 clove
garlic
1 medium
lemon juice
2 c
almond milk
3 c
water

Directions Step-By-Step

1
Pre-heat oven to 425 degrees. Cut butternut squash in half lengthwise and scoop out seeds with a tablespoon. Line cookie sheet with foil and place squash skin-side down.
2
Brush tops of squash with butter and generously dust with salt and pepper. Roast squash on middle rack for 50 minutes or until the flesh is soft and golden.
3
Sautee minced garlic and diced onion with 1/4 cup butter in a medium sauce pan until caramelized. Do not burn the garlic! Mix bouillon cubes in hot water to dissolve.
4
Remove squash from oven and let cool on wire rack for at least 30 minutes. Scoop out flesh with a spoon and place chunks in a large pot with sautéed onions and garlic. Add bouillon cubes and water mixture along with 3 cups of water and remaining seasonings and lemon juice (except bay leaf).
5
Simmer on low-medium heat for 30 minutes to combine all flavors. Remove from heat and pour entire contents of the pot into a food processor. Puree ingredients until smooth. Okay to leave a few chunks if you like your soup hearty.
6
Pour puree back into the pot and stir in almond milk and bay leaf. Cover and simmer on low heat for 30-45 minutes, stirring often. Add salt and pepper to taste. Serve warm with garlic toast points.

About this Recipe

Course/Dish: Vegetable Soup
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Healthy