VEGAN BUTTERNUT SQUASH SOUP
Apple and winter squash are fantastic together. They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. -Taste of Home Test Kitchen, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Lunch
Time 1h35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 400°. Cut squash in half lengthwise; discard seeds. Place squash, cut side down, in a greased 15x10x1-in. baking pan. Bake, uncovered, until tender, 45-60 minutes. Cool slightly. Scoop out flesh; set aside., In a Dutch oven, cook onion and apple in oil until tender. Add garlic; cook 1 minute longer. Stir in seasonings; cook until fragrant, about 10 seconds. Add broth and squash; bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes to allow flavors to blend. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. If desired, serve with additional thyme and black pepper.
Nutrition Facts : Calories 148 calories, Fat 2g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 750mg sodium, Carbohydrate 33g carbohydrate (10g sugars, Fiber 8g fiber), Protein 3g protein.
VEGAN CARROT-BUTTERNUT SQUASH SOUP
No animal products. Delicious and nutritious vegan butternut squash soup.
Provided by Julien Funk
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 55m
Yield 6
Number Of Ingredients 9
Steps:
- Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
- Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
- Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 18.9 g, Fat 13.8 g, Fiber 4.1 g, Protein 1.8 g, SaturatedFat 1.9 g, Sodium 90.4 mg, Sugar 6.3 g
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