ROASTED BUTTERNUT SQUASH ALMOND SOUP
Easy to make creamy roasted butternut squash and almond soup. Perfect for a cold winter's day to warm you up.
Provided by Bastian Durward
Categories Sides Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn't burning.
- Scoop out all of the butternut flesh. Don't bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.
- Peel and dice the onions and garlic. Then cook on a high heat with a dash of water for 5 mins until translucent.
- Add everything else and simmer for 5 mins then take off the heat, blend and serve.
- Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.
Nutrition Facts : Calories 168 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 777 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK
A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too, but my favorite is butternut. Garnish with fresh parsley.
Provided by Alice
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h18m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil.
- Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
- Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes.
- Fill blender halfway with soup. Add about 1/2 cup of almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 16.4 g, Fat 5.3 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 286.8 mg, Sugar 6.8 g
VEGAN BUTTERNUT SQUASH SOUP - ONE POT & CREAMY
Steps:
- In a large stock pot, heat the olive oil over medium high heat until shimmering.
- Add in the onion and garlic and stir to coat with the olive oil. Allow to cook for about 3 minutes, until the garlic becomes fragrant.
- Add in the butternut squash, stir to combine, and sauté for about 7 minutes until the butternut squash releases some flavour and the onions become translucent.
- Add in the salt, pepper, thyme, vegetable broth, almond milk, stir to combine.
- Bring to a boil and then to a simmer for another 10 minutes, until the butternut squash becomes fork tender. Test it with a fork to ensure it is properly cooked through.
- Remove from heat. Pour the soup into a large blender. Now add the lime juice into the blender too. If you're not using a large blender (holds at least 6 cups) then do this in increments. Using the soup setting on your blender, or a very powerful blend option, blend until creamy and smooth. My blender automatically blends for about 3 minutes continuously. OR, you can use an immersion blender and puree the soup ingredients until combined and smooth.
- Taste and add salt and pepper to taste if necessary.
- Serve into bowls and top with garnish - I love extra nutmeg, parsley and a bit of extra almond milk or a touch of coconut milk on top (OPTIONAL).
Nutrition Facts : Calories 124 kcal, Carbohydrate 21 g, Protein 2 g, Fat 5 g, SaturatedFat 1 g, Sodium 738 mg, Fiber 4 g, Sugar 5 g, ServingSize 1 serving
VEGAN BUTTERNUT SQUASH SOUP
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
Provided by The Simmering Pot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 20
Steps:
- Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
- Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
- Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g
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.
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