Sweet Vegan Butternut Squash Soup

Sweet Vegan Butternut Squash Soup

by Josef Simmmons 1 year ago
5 (1)
1 hour
220.7 kcal
39 g carbs
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Description

This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.

Ingredients
  • 3 tablespoons olive oil
  • 1 medium butternut squash, halved and seeded
  • 1 medium sweet potato, halved
  • 4 cloves garlic, minced
  • 8 leaves fresh sage, or to taste
  • 1 tablespoon maple syrup
  • 4 cups vegetable broth, divided
  • 2 bay leaves, or more to taste
  • 1 cinnamon stick
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • ground black pepper to taste
Directions
  1. 1. Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
  2. 2. Place butternut squash and sweet potato cut-sides down on the baking sheet.
  3. 3. Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
  4. 4. While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
  5. 5. Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
  6. 6. Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.
Nutrition Facts
serving: 6 servings
calories: 220.7 kcal
carbohydrates: 39 g
protein: 3.6 g
saturated fat: 1 g
sodium: 724.4 mg
fiber: 6.4 g
sugar: 10.2 g