Butternut Squash Soup
A vegan and allergy-friendly recipe for the soup season
Equipment
- Large cooking pot
- Hand blender or Standing Blender
- Kitchen spoon and ladle
- Wooden Spatula
- Kitchen Knife
- Measuring Cups and Spoons
Ingredients
- 1 Butternut Squash chopped, chunks
- 2 tbsp Olive Oil
- 1 Yellow Onion chopped, chunks
- 2 cloves Garlic minced or whole
- 1 tsp Coriander
- 1 tsp Dried Basil
- ½ tsp Nutmeg
- ¼ tsp Paprika
- 1 tsp Nutritional Yeast
- 1 tsp Cinnamon
- 2 tbsp Brown Sugar
- 2 Bay Leaves
- ½ can Pumpkin Puree
- 4 cups Vegetable Broth
- Salt & Pepper to taste
- Dairy-Free Milk
- Butternut Squash Seeds roasted, optional*
- Sunflower Seeds roasted, optional*
Instructions
- With a large kitchen knife peel, deseed, and chop the butternut squash into medium chunks
- In a medium-to-large cooking pot, begin to saute chopped yellow onion and minced garlic with olive oil over medium heat
- Once onions are transparent, at medium-low heat incorporate pumpkin puree, coriander, basil, nutmeg, paprika, nutritional yeast, cinnamon, and brown sugar and mix until seasoning is combined
- Next, pour in vegetable broth and add chunks of butternut squash, bay leaves, salt, and pepper and allow to simmer on low heat covered for 20mins
- After 20mins the butternut squash should be softened, with a large spoon or spatula lightly press down on chunks of squash and mash to ensure squash is fully cooked
- Once squash chucks are mashed, turn off the heat and use a hand blender to puree the soup
- After the soup is fully pureed, turn on heat to low heat and allow the soup to reheat
- To serve, top your bowl of soup with a drizzle of milk and roasted seeds