Creamy Roasted Garlic Squash Soup Vegan Recipes

ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Heat the oven to 425 degrees F.
• Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
• Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
• Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
• Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
• In a small bowl, mix the remaining tahini paste and honey until well combined.
• When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!

CREAMY ROASTED BUTTERNUT SQUASH SOUP

Steps:

• Cut squash in half lengthwise; remove seeds.
• Cover squash with olive oil.Sprinkle with salt, pepper, cinnamon and nutmeg. Add maple syrup and garlic cloves in squash cavity.Place in 350*oven and bake for about 50 minutes until squash is cooked.Spoon out the cooked squash and garlic; set aside.
• Heat the olive oil in a large saucepan over medium heat until hot. Add the onion, celery, carrot and sauté until soft but not brown, about 10 minutes. Season with salt and pepper.
• Add the chicken stock and bring to a boil. Simmer for several minutes. Stir in the squash until smooth, then simmer gently to let the flavors meld, about 10 minutes. Add a bit more maple syrup and cinnamon to taste.
• Puree the soup in a blender until smooth. (The soup can be made ahead to this point, cooled, covered, and refrigerated for several days or frozen for about 1 month. It will thicken as it cools and may need thinning with stock or water when reheating.)
• Return the soup to the pan and reheat gently. Add the half-and-half, if using. Adjust the seasoning with salt and pepper.
• Ladle into a warm tureen, a ceramic bowl or 4 soup plates. If desired, garnish with a spoonful of sour cream and a scattering of pumpkin seeds.

CREAMY ROASTED GARLIC-SQUASH SOUP (VEGAN)

Steps:

• Preheat the oven to 350°F.
• Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
• Meanwhile, melt the margarine in a large pot over medium heat.
• Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
• Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
• Purée the soup in a blender or food processor in batches until smooth.
• Return to the pot and stir in the soy milk.
• Season with the salt and pepper.