SWEET VEGAN BUTTERNUT SQUASH SOUP

facebook share image   twitter share image   pinterest share image   E-Mail share image



Sweet Vegan Butternut Squash Soup image

This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.

Provided by Happy as a Yam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes

Time 1h40m

Yield 6

Number Of Ingredients 12

3 tablespoons olive oil
1 medium butternut squash, halved and seeded
1 medium sweet potato, halved
4 cloves garlic, minced
8 leaves fresh sage, or to taste
1 tablespoon maple syrup
4 cups vegetable broth, divided
2 bay leaves, or more to taste
1 cinnamon stick
1 tablespoon fresh thyme
1 teaspoon salt
ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
  • Place butternut squash and sweet potato cut-sides down on the baking sheet.
  • Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
  • While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
  • Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
  • Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Nutrition Facts : Calories 220.7 calories, Carbohydrate 39 g, Fat 7.4 g, Fiber 6.4 g, Protein 3.6 g, SaturatedFat 1 g, Sodium 724.4 mg, Sugar 10.2 g

There are no comments yet!