Has anyone else ever noticed how when you cut open a butternut squash it smells a little like a watermelon?  It could be just me… but I am in love with it.  It smells so fresh and delicious, and has such a mild sweet yummy flavor when roasted.

Roasted is my favorite way to approach butternut squash because it enhances the flavor in the most delicious way.  I have yet to have had a butternut squash soup (that I have not made) that is completely savory.  People really like to add sugar or sweetness to butternut squash soup!! And it can be yummy with some sweetness, but sometimes when I am going for soup as a meal, I want it to be savory and filling.  That is totally what this recipe is.

This soup freezes beautifully, and is an amazing lunch.  My office tends to be arctic temperatures, so I require hot liquids (I sip hot water or tea all day) and a hot lunch to keep me from needing to find a Tauntaun.  This soup is a new staple.  It took very little time and effort to make, and fed me for almost a week.  Perfection.

On a random, and somewhat unrelated note:  I have a habit of nicknaming butternut squash “butt nut” – not cute, but I think it’s hilarious.

Health highlight of butternut squash:  Butternut squash is a rich source vitamin A (in the form of carotenoids) which is heart healthy, good for your vision, and good for your skin!  Butternut squash is also an excellent source of vitamin C and other potent antioxidants.  It is anti-inflammatory, high in fiber, potassium, and vitamin B6, and folate.  These nutrients can help stabilize blood sugar, support your nervous system, and promote bone health.

 

 

Vegan Roasted Butternut Squash Soup
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 1 Butternut Squash
  • 3 Shallots (peeled and quartered)
  • 2 cloves Garlic (peeled and quartered)
  • 1 tablespoon EV Olive Oil
  • 2 cups Water
  • 2 cups Milk (I used almond)
  • ½ teaspoon Cumin
  • ½ teaspoon Chili Powder
  • 1 tablespoon Apple Cider Vinegar
  • Salt and Pepper (to taste)
Instructions
Easy Instructions:
  1. Peel and seed the butternut squash
  2. Half or third the squash lengthwise
  3. Add the squash, shallots, garlic to a pan
  4. Drizzle with the oil and roast at 450 for 15 minutes, or until soft
  5. Add the squash, and all remaining ingredients into a blender
  6. Blend until smooth
  7. If necessary, heat in a large pot on the stove
  8. Serve and enjoy!!
Detailed Instructions:
  1. Preheat the oven to 450 (F)
  2. Peel the butternut squash
  3. Half or third the squash lengthwise (or you could cut it into chunks for speedy cooking)
  4. Scoop out the seeds and soft stuff
  5. Add the squash, shallots, garlic to a cookie sheet
  6. Drizzle with the oil and roast at 450 for 15 minutes, or until soft
  7. Add the squash, and all remaining ingredients into a blender
  8. Blend until smooth
  9. If it is not hot, heat in a large pot on the stove
  10. Serve and enjoy!!
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