Creamy Butternut Squash Soup (Vegan) / Winner of GO Veggie
Creamy Butternut Squash Soup (Vegan) / Winner of GO Veggie might be a good recipe to expand your soup collection. This gluten free, lacto ovo vegetarian, and primal recipe serves 7 and costs 98 cents per serving. One portion of this dish contains around 3g of protein, 9g of fat, and a total of 151 calories. Autumn will be even more special with this recipe. 284 people have tried and liked this recipe. It is brought to you by Peanut Butter and Peepers. From preparation to the plate, this recipe takes about 35 minutes. A mixture of onion, jalapeno, sage, and a handful of other ingredients are all it takes to make this recipe so flavorful. Overall, this recipe earns a pretty good spoonacular score of 63%. Similar recipes include Creamy Vegan Butternut Squash Pudding, Creamy Vegan Butternut Squash Mac and Cheese, and Vegan Mac ‘n Peas with Creamy Butternut Squash Sauce.
Servings: 7
Preparation duration: 5 minutes
Cooking duration: 25 minutes
Ingredients:
1 tbsp. butter (I used Earth Balance)
2 lbs. (6 3/4 cups) butternut squash, peeled, cut up into chunks
4 cups vegetable or chicken broth
1 cup coconut milk from carton (Do not use canned)
1/4 tsp. ground cinnamon
1/2 jalapeno, seeded, sliced
1/2 cup onion, sliced
2 sage leafs, diced
Equipment:
pot
immersion blender
slotted spoon
blender
bowl
Cooking instruction summary:
In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent. Add butternut squash and broth; cook for 20 - 25 minutes or until squash is fork tender.With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.
Step by step:
1. In a large pot, over medium heat, add butter, onion, jalapeno and sage; cook for about 8 minutes or until onions are translucent.
2. Add butternut squash and broth; cook for 20 - 25 minutes or until squash is fork tender.With a hand immersion blender,process the squash until smooth. (If you do not have a hand immersion blender, with a slotted spoon take the squash out and process in a blender until smooth.
3. Add squash back into pot.) Stir in cinnamon and coconut milk and cook for another 5 minutes for the flavors to combine and soup thickens.
4. Serve in a bowl and top with goat cheese, maple bacon, pumpkin seeds or even a dash more cinnamon. Omit the cheese and bacon toppings to keep it vegan.
Nutrition Information:
covered percent of daily need
