Vegan Squash Soup With Naan Croutons Recipes

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WINTER SQUASH SOUP WITH GRUYèRE CROUTONS



Winter Squash Soup with Gruyère Croutons image

In France, this soup would be prepared with a baking pumpkin. A mixture of butternut and acorn squashes mimics the French pumpkin's exceptional taste and texture.

Categories     Soup/Stew     Milk/Cream     Blender     Cheese     Vegetable     Thanksgiving     Lunch     Butternut Squash     Winter     Bon Appétit     Fall     Halloween     Kid-Friendly     Small Plates

Yield Serves 8

Number Of Ingredients 17

Soup
1/4 cup ( 1/2 stick) butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 14 1/2-ounce cans low-salt chicken broth
4 cups 1-inch pieces peeled butternut squash (about 1 1/2 pounds)
4 cups 1-inch pieces peeled acorn squash (about 1 1/2 pounds)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
Croutons
2 tablespoons (1/4 stick) butter
24 1/4-inch-thick baguette bread slices
1 cup grated Gruyère cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

  • For soup:
  • Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  • Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.)
  • For croutons:
  • Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

VEGAN SQUASH SOUP WITH NAAN CROUTONS



Vegan Squash Soup with Naan Croutons image

This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! -Audrey Fell, Nashville, Tennessee

Provided by Taste of Home

Categories     Dinner     Lunch

Time 1h10m

Yield 8 servings (2-3/4 quarts).

Number Of Ingredients 14

1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups)
3 tablespoons olive oil, divided
1 teaspoon salt, divided
1/4 teaspoon pepper
1 medium onion, chopped
1 tablespoon minced fresh gingerroot
2 garlic cloves, minced
1 teaspoon ground turmeric
1/2 teaspoon ground cumin
1 carton (32 ounces) reduced-sodium vegetable broth
1 can (15 ounces) pumpkin
1 can (13.66 ounces) coconut milk
2 naan flatbreads, cut into 1-inch squares
Optional: minced fresh cilantro, crushed red pepper flakes and plain soy yogurt

Steps:

  • Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.

Nutrition Facts : Calories 249 calories, Fat 14g fat (9g saturated fat), Cholesterol 1mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.

WINTER SQUASH SOUP WITH GRUYERE CROUTONS



Winter Squash Soup With Gruyere Croutons image

Make and share this Winter Squash Soup With Gruyere Croutons recipe from Food.com.

Provided by enigmused

Categories     Cheese

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 15

1/4 cup butter
1 large onion, finely chopped
4 large garlic cloves, chopped
3 (14 1/2 ounce) cans low sodium chicken broth
4 cups peeled butternut squash (about 1 1/2 pounds, cut into 1-inch pieces)
4 cups peeled acorn squash (about 1 1/2 pounds, cut into 1-inch pieces)
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup whipping cream
2 teaspoons sugar
2 tablespoons butter
24 slices baguette (sliced 1/4-inch-thick)
1 cup grated gruyere cheese
1 teaspoon minced fresh thyme
1 teaspoon minced fresh sage

Steps:

  • For soup:.
  • Melt butter in large pot over medium heat. Add onion and garlic and sauté until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.
  • Working in batches, puree soup in blender. Return soup to same pot. Stir in cream and sugar; bring to simmer. Season with salt and pepper. (Can be made 1 day ahead. Chill. Rewarm over medium heat before serving.).
  • For croutons:.
  • Preheat broiler. Butter 1 side of each bread slice. Arrange bread, buttered side up, on baking sheet. Broil until golden, about 1 minute. Turn over. Sprinkle cheese, then thyme and sage over. Sprinkle with salt and pepper. Broil until cheese melts, about 1 minute. Ladle soup into bowls. Top each with croutons and serve.

Nutrition Facts : Calories 783.4, Fat 22.6, SaturatedFat 11.3, Cholesterol 47.9, Sodium 1330.8, Carbohydrate 121, Fiber 8.6, Sugar 4.1, Protein 25.8

VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!

Provided by misslittlelady

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Butternut Squash Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 8

3 butternut squashes - peeled, seeded, and diced
4 cups vegetable broth
3 small potatoes, peeled and diced
1 onion, thinly sliced
4 carrots, peeled and diced
1 clove garlic, minced
1 (14 ounce) can coconut milk
salt and ground black pepper to taste

Steps:

  • Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
  • Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.

Nutrition Facts : Calories 459.9 calories, Carbohydrate 83.4 g, Fat 14.9 g, Fiber 14.1 g, Protein 9.3 g, SaturatedFat 12.5 g, Sodium 368.1 mg, Sugar 15.5 g

VEGAN BUTTERNUT SQUASH SOUP



Vegan Butternut Squash Soup image

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

2 tablespoons olive oil
2 large onions, chopped
4 cloves garlic
1 (2 inch) piece ginger, minced
1 ½ teaspoons salt, divided
½ teaspoon allspice
¼ teaspoon ground nutmeg
¼ teaspoon ground cinnamon
¼ teaspoon paprika
¼ teaspoon ground cloves
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ teaspoon red pepper flakes
1 butternut squash, peeled and chopped
1 yam, peeled and chopped
2 carrots, peeled and chopped
2 stalks celery, chopped
1 quart water, or as needed
2 tablespoons maple syrup
1 tablespoon apple cider vinegar

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

NAAN BREAD CROUTONS



Naan Bread Croutons image

Make and share this Naan Bread Croutons recipe from Food.com.

Provided by Boomette

Categories     < 30 Mins

Time 17m

Yield 4 serving(s)

Number Of Ingredients 3

3 naan bread, cut into thin wedges
1 tablespoon clarified butter, melted
salt

Steps:

  • With the rack in the middle position, preheat the oven to 180 °C (350 °F). Line a baking sheet with parchment paper.
  • On the baking sheet, toss the pieces of bread with the butter. Lightly season with salt. Bake for about 12 minutes or until golden brown. Toss a few times during cooking. Serve the croutons warm or cold.
  • Tips: In Indian cuisine, they often use clarified butter, or ghee. We now find clarified butter more easily in grocery stores.

Nutrition Facts : Calories 25.4, Fat 2.9, SaturatedFat 1.8, Cholesterol 7.6, Sodium 0.4

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Search terms Search form submit button. Toggle Search. Hi,
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Top Asked Questions

Where can I find the best butternut squash soup recipes?
Taste of Home has the best squash soup recipes from real cooks like you, featuring reviews, ratings, how-to videos and tips. This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness.
What can I do with butternut squash and carrot?
Carrot is a great addition to a vegan butternut squash soup because it adds beautifully to the color and the texture. And once that butternut and carrot is perfectly roasted, you add it to a pot with sautéed onions and garlic and spices and then add coconut cream and vegetable stock...
What is the best way to cook butternut squash?
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.
What is stuffed butternut squash?
Easy Vegan Stuffed Butternut Squash Stuffed butternut squash is an impressive-looking dish that’s surprisingly easy to make. These gourds are filled with a mixture of tasty ingredients. The recipe calls for stuffers like brown rice, corn, onions, and black beans. If you’ve never had stuffed squash, you have to try it.

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