Okay, listen. It’s nothing against people who want just a big bowl of creamy soup, but that’s just not a soup to me (unless we’re talking tomato). For me, soup has to have pieces of something in it like potatoes, onions, corn, celery, the works. That’s why butternut squash soup recipes that I’ve read in the past never appealed to me. I wasn’t going to add bacon after all (ew).
So I decided to embark on a roasted butternut squash soup that was packed full of all my favorite goodies. Introducing: the Better Butternut Squash Soup.
This soup goes really well with some Garden Herb Triscuts so if you’re out grocery shopping for your ingredients I suggest picking up a box or two to pair with your meal.
4 sticks of celery.
1/4 white onion.
1 tbsp minced garlic.
2 tbsp extra virgin olive oil.
1 tsp salt.
1/2 tsp pepper.
1/2 tsp garlic powder.
1/2 tsp onion powder.
1/2 tsp thyme.
1/4 tsp cinnamon.
1/4 cup vegan creamer.
- Preheat your oven to 375 degrees Fahrenheit (for roasting your squash).
- Put about two tablespoons of extra virgin olive oil into the pot and put on low heat.
- Dice celery and onions and add to the pot with minced garlic, cooking on low until tender.
- Add potatoes, then vegetable broth, to celery/onion mix.
- Dice squash into medium sized pieces.
- Lightly coat squash with extra virgin olive oil and spread evenly across a greased roasting pan.
- Combine garlic powder, salt, pepper, onion powder, and cinnamon before sprinkling seasoning over the squash and roast for twenty to twenty-five minutes.
- Puree squash and pour into pot.
- Increase heat to medium and allow the soup to simmer until thick, (it will naturally thicken because of the potato starch).
- Once the soup is beginning to thicken up add your vegan cream.
For the tastiest oven roasted squash as a side dish use instructions five through seven but increase cook time to thirty minutes.
Don’t be too busy to watch those leaves change and as always, thanks for reading! ♥