Ahhh, Autumn has arrived and the farmer’s markets are overflowing with the end of summer harvests. One of my favorite items to eat is the butternut squash and one of my favorite ways to prepare it is roasted in a vegan butternut squash soup.
As a healthy plant base eater it is sometimes difficult to have meals that fit into my crazy busy lifestyle. I want healthy food on the go and need it to be easy. This soup recipe is one of those great meals that nourishes me and I can “drink” on my way to my sister’s photo shoot for example. No silverware necessary just pour it into a coffee mug and out the door I go.
Avoiding the cheap easy fast food options can be a struggle so make this giant batch of soup, store the extras in your refrigerator for later and give a jar of happiness to a friend. That is one of the other great things about this soup, it makes a perfect gift.
This super food is an excellent source of fiber, potassium, Vitamin A, C and folic acid. Butternut squash is simple to work with and has a wide range of flavor pairings.
Vegan Butternut Squash Soup
In this simple preparation the Butternut squash is deep roasted, seasoned with turmeric, ginger, curry powder and cinnamon. After a quick puree serve with a topping of your choice. Here is how to prepare.
- 3 lbs organic butternut squash cubed
- 1 yellow onion chopped
- 5 celery stalks chopped
- 6 cups vegetable broth home made stock is best
- 2 medium shallots medium sized chopped
- 1 can organic coconut milk 13.5 fluid oz can
- 2 tsp curry powder
- 1/2 tsp freshly ground ginger
- 1/2 tsp ground cumin
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 3 tbsp olive oil
- sea salt
- freshly ground pepper
- 2-3 organic carrot sticks
Toss squash cubes and carrots in 1 1/2 tbsp of extra virgin olive oil(EVOO) and 1 tsp of salt. Spread onto a foil lined baking sheet and roast at 400 degrees for 35 minutes. I like to see some caramelization on the edges so you may need a few minutes under the broiler.
In the meantime, combine chopped onions, shallots and celery in a deep sauce pan and sauté in the rest of the of EVOO for 7 minutes or until soft. Add the spices and revel in the magic aromas, this is my favorite part! After your moment of bliss pour in 1 cup of the vegetable stock and let simmer gently.
Once the roasted squash has softened carefully add it to the onion and celery mix. Cover the ingredients with the remaining vegetable stock and allow to simmer for 30minutes.
Finish this simple, uber healthy soap in the food processor or with an emersion blender. Once the ingredients are well blended stir in the organic coconut milk, salt and pepper to taste.
I like to serve this delicious healthy soup in a extra large coffee mug with finely grated nutmeg. It is also fun to mix up the toppings with toasted Pepita seeds, thick croutons or a drizzle of chili oil which is my Sister’s favorite way. Be creative and have fun!
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