Sweet Vegan Butternut Squash Soup
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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. Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
- 2. Place butternut squash and sweet potato cut-sides down on the baking sheet.
- 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. 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. 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. 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