VEGAN BUTTERNUT SQUASH SOUP - ONE POT & CREAMY
Steps:
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and top with garnish - I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).
Nutrition Facts : Calories 124 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 738 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGAN BUTTERNUT SQUASH SOUP
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
Provided by The Simmering Pot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
- Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g
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