Squash Soup Vegan (Printable Version)
# What You'll Need:
→ Fats
01 -
2 tablespoons of butter (unsalted) or olive oil, your call
→ Seasonings
02 -
Add salt and pepper how you like
03 -
A pinch (0.25 teaspoon) cinnamon
04 -
0.25 teaspoon nutmeg, ground
→ Broth
05 -
950 ml chicken or veggie stock
→ Vegetables
06 -
Big butternut squash, peeled and cubed up, toss the seeds
07 -
One good-sized carrot, chopped
08 -
A medium onion, diced up
09 -
Two garlic cloves, chopped tiny
# How to Make It:
01 -
Grab some bowls, pour in that hot soup, and jazz it up with herbs, roasted pumpkin seeds, or a little cream swirl if you're into it. Eat it while it's nice and warm.
02 -
Give it a taste and tweak your salt, pepper, or other spices until it hits the spot. If you want a creamier vibe, splash in some coconut milk or a little cream at this stage.
03 -
Stick a hand blender right into your pot and blitz everything until it's super smooth. Or, let things cool off a bit and blend in batches using a regular blender if that's easier.
04 -
Scoop out your roasted squash and toss it in with the cooked veggies. Pour in that broth now. Let everything come together with a gentle simmer for a few minutes.
05 -
As the squash gets roasted, heat up some oil or butter in a big pot, medium heat is ideal. Drop in the onions, carrot, and garlic, then cook them till soft and smellin' good—about 5 to 8 minutes. Add your nutmeg and cinnamon now.
06 -
Flip the oven to 220°C. Cut your squash lengthwise and scoop out those seeds. Brush the cut sides with oil and hit it with some salt and pepper. Put the squash face-down on a baking sheet lined with baking paper. Bake about 45 minutes, or till it's fork-tender.
# Additional Tips:
01 -
Baking the squash first brings out that honey-sweet flavor and makes things taste extra rich.
02 -
Pop leftovers in an airtight container and they'll keep in the fridge up to 4 days, or freeze for 3 months if you want.
03 -
Going dairy-free? Sub coconut milk instead of cream for a lush finish.
04 -
Change things up by adding apple, sage, or even some potatoes if you're feeling creative.