Description
This creamy, rich, plant-based (vegan) roasted butternut squash soup is simple enough that you can get it done in around 35 minutes, yet it impresses!
Ingredients
Squash:
- 1 medium butternut squash
- 1 tablespoon extra virgin olive oil
- Salt and black pepper (as desired, optional)
Soup:
- 1 tablespoon extra virgin olive oil
- 2 small yellow onions, diced (about 1 ½ cups)
- 1 cup celery, diced
- 4 cloves garlic, minced
- 1 tablespoon ground sage
- 1 tablespoon ground thyme
- 4 cups vegetable broth
- ½ cup plant-based milk, plain, unsweetened (i.e., soy, almond, coconut)
- 1 tablespoon flour
- Salt and black pepper (as desired, optional)
Garnish:
- 2 tablespoons chopped hazelnuts
- Fresh sage, balsamic vinegar, and extra virgin olive oil (optional)
Instructions
- Preheat oven to 400 F (or heat grill, as an alternative method of roasting).
- Split squash in half and scoop out seeds with a spoon. Slice each half into smaller pieces (about 6 per each half).
- Place squash, peel facing down and flesh facing up, in a baking dish with a ½-inch of water on the bottom; drizzle with 1 tablespoon olive oil and season with salt and black pepper (as desired, optional). Roast on top rack of oven for about 25 minutes, until tender when pierced with a fork. (Alternatively, grill seasoned squash on a hot grill until tender.)
- While squash is roasting, heat 1 tablespoon olive oil in a heavy, large pot. Sauté onions, celery, and garlic for 8 minutes. Add sage, thyme and vegetable broth and simmer for 10 minutes.
- When squash is tender, spoon out flesh in chunks and place in the pot with soup mixture, stirring well while heating for 2 minutes.
- Stir plant-based milk with flour together to make a roux. Stir into pot with soup mixture, and cook until thickened (about 2-3 minutes).
- Remove from heat and transfer to a blender in small batches (do not overfill blender to avoid spilling), processing until smooth and creamy.
- Serve in 6 individual soup bowls.
- Garnish as desired with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive oil.
- Makes 6 (1 1/3 cup each) servings.
Notes
May substitute other types of squash for butternut squash. To make this recipe gluten-free, substitute corn starch for flour.
If desired, you can roast squash on a smoker at high heat (400 F). Follow instructions for grilling in 1-3 for the smoker, cooking until tender.
- Prep Time: 15 minutes
- Cook Time: 27 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 136
- Sugar: 2 g
- Sodium: 563 mg
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 15 g
- Fiber: 4 g
- Protein: 3 g
Keywords: butternut squash, vegan fall soup, hazelnut soup, best vegan soup
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