Vegan Butternut Squash Soup

Hi friends!

If squash isn’t the epitome of Fall, not sure what is 😉 . I love this soup because it’s literally SO easy and you can customize the vegetables/ taste you want!

Butternut squash has many benefits besides being just delicious. 100 grams of this bright coloured squash boasts 212% of the daily value for Vitamin A, 35% of the daily value of Vitamin C and 10% of the daily value of B-6. Vitamin A and C are both antioxidants that help with free radicals in the body.   Free radicals are naturally occurring in the body with different bodily functions so we always want ample antioxidants to outweigh the negative impact of free radicals!

I just threw this whole pan in the oven. Once the veggies are cooked, put them in a blender along with some liquid and viola! You have a meal that will keep you nourished all week long and really most of the time was spent while it baked in the oven.  I love eating soup with a crunchy topping like corn chips or roasted chickpeas!

I’d love for you to try out my recipe.  Please tag me on Facebook and Instagram under @balancingandie so I can see your lovely creations.  If you’d like to be the first to know when new recipes are posted on my blog, please subscribe with your email! I promise to never spam you 🙂 .

 

 

Creamy Vegan Butternut Squash Soup

Category: Recipes

Servings: 6-8 small bowls

Creamy Vegan Butternut Squash Soup

Ingredients

    Base
  • 380g cauliflower (about 1/4 cauliflower head)
  • 1000g butternut squash (about 1 medium sized butternut squash)
  • 4 ripe roma tomatoes
  • 1 small red onion, cut into 1/8 pieces (100g)
  • 1/2 tsp black pepper
  • 1/2 tsp salt
  • 1 tsp dried oregano
  • 1 tbsp olive oil
  • 1 tsp curry powder
    Add ins
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1/4 cup lemon juice
  • 1 tsp fresh ginger
  • 4 cups liquid (unsweetened dairy-free milk, broth or water)

Instructions

  1. Preheat oven to 400F.
  2. For the base: Peel squash and other vegetables and cut into large cubes.
  3. Add spices and oil and mix to coat. Bake the vegetables until the squash is tender and a fork is easily inserted. (about 30 minutes)
  4. Remove tray from the oven and let cool.
  5. Using a blender, blend vegetables, and everything in the add ins section (you may have to do this in rounds depending on the size of your blender).
  6. Taste and adjust to your taste. Add more liquid for a thinner soup or other spices. Add some siracha for a kick!

Notes

If using broth, be careful about the salt depending on how salty your broth is.

This soup is THICK! If you like it more thin, add more liquid 1 cup at a time until desired consistency.

http://balancingandie.com/veganbutternutsquashsoup/

 

 

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One Reply to “Vegan Butternut Squash Soup”

  1. This is a great way to sneak in some cauliflower into the recipe. Sometimes I see it in the store but I have no idea what to make with it. Perfect recipe for fall. Thanks Andie!

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