Butternut Squash SoupCourse: Lunch, AppetizersDifficulty: Medium
Butternut squash (3 pounds) – deseeded (can also use frozen squash – you may need to adjust amount of broth used)
3 cloves garlic – if you are sensitive to garlic consider swapping for garlic chives or the green tops of leeks
½ cup yellow onion, diced
3-4 cups of vegetable broth
1 Tbsp. olive oil
2 tsp. Maple syrup
1/8th tsp. Nutmeg
1 tsp. Smoked paprika
Salt and pepper to taste
Green onions, pumpkin seeds, and vegan cheese to garnish
For added creaminess: whip up a simple cashew cream! (details below)
- Preheat the oven to 425 F. Cut squash in half (lengthwise). Scoop out the seeds, drizzle with olive oil and place on a baking sheet face up. Season with salt and pepper and bake for ~40 minutes until tender.
- Heat oil in a stock pot over medium heat, add in diced onion and garlic and cook until translucent – about 3-5 minutes.
- Scoop the squash (discard the skin), onion, and garlic into a blender. Add 2 cups of veggie broth, maple syrup, smoke paprika, and nutmeg. Blend until smooth. Adjust seasonings to your preference – adding more pepper or salt as desired. Add 1-2 more cups of veggie broth depending on how thick or thin you prefer your soup.
- Pour blended soup into the stock pot to warm and add green onions and pumpkin seeds as a garnish.
- For additional creaminess, add a few dollops of cashew cream (recipe below) on top!
½ cup raw cashews – soak in hot water for 20 minutes to soften
¾ cup unsweetened soy milk
1 Tbsp. nutritional yeast
Blend all ingredients together and set aside to add at the end of the cooking process