Vegan Roasted Butternut Squash Soup

Recipe
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  • Vegetarian
    Vegetarian
  • Vegan
    Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Nut Free
    Nut Free
  • Soy Free
    Soy Free
  • Blender
    Blender

This is one of my favorite times of the year. Those of you who who have been following me for a while know my penchant for soup! Check out some of my past favorites, my cream of spinach soup, roasted sweet potato soup, coconut lentil and pumpkin soup, mint pea soup, and the delicious garlic potato soup. Today I add to these delectable offerings and share my creamy roasted butternut squash soup.

I love heading up to the local market and seeing pumpkins, acorn squash, and my beloved butternut squash! The gorgeous oranges and yellows of the squashes just sing out to be exploited. I bought some local onions, carrots, ginger and cilantro, and I had everything I needed for my simple Winter soup dream that I was sharing with the Recipe Relay community as part of my mini "blender-inspired" recipes series for the rest of this year, where I am sharing some delicious recipes. I love this site because it is really unique. Different cooks from all over the world "relay" ingredients and create recipes with local seasonal ingredients. Check this community out. It is really cool.

What I love about this butternut squash soup is that is so simple. The ginger and cilantro root flavors are very mild, allowing the natural sweetness of the butternut squash to be the star attraction. This is where the Aussie in me sings! In Australia, Fall (or "Autumn" as we call it) and Winter is “Sunday roast season” where we roast potatoes, carrots, pumpkins, butternut squash (or as we refer to in in Australia as "butternut pumpkin") parsnips, turnips, onions, garlic, zucchini and any other seasonal produce we can lay our hands on.

Well, it would appear, you can take the girl out of Australia, but you can’t take the Aussie out of the girl. At this time of the year I always find myself craving one of my mother’s delectable Aussie Sunday roasts. Being a vegetarian, it is not the meat I crave, but the delicious array of roasted Winter vegetables. In particular, the butternut squash. This roasted butternut squash soup tastes like a “Sunday Roast In A Bowl” for me. Or at least, the sweetest part!

Butternut squash is at it’s peak in North America right now -- in the early part of Fall and all through the Winter; which means a lot more Sunday roast nostalgia for me! I don’t know about you, but my body just seems to wrap itself around fresh local foods in season. I love to steam butternut squash. But I always feel like you get more “bang for your buck” by roasting them, which brings out the natural complexity of the flavors: the subtle creamy nuttiness and the delightful sweetness.

I will say that if you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own homemade stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

This butternut squash soup is savory and sweet at the same time. The coconut milk is optional. The soup tastes fabulous without it! But I like the creamy sweetness it adds. You can also substitute 1/4 cup blanched almonds instead of coconut milk, which accents the nuttiness of the squash s'blendedly. You could always add more fresh ginger if you want a soup with more of a kick. But I prefer a more subtle ginger flavor that complements the squash beautifully.

From my local table to yours -- squash this soup together and you won’t be sorry. It is deeelish!

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Vegan Roasted Butternut Squash Soup

Vegan Roasted Butternut Squash Soup

Serves 890 MINS
  • 1 head garlic
  • 3 tablespoons extra-virgin olive oil
  • 1 teaspoon Celtic sea salt
  • 8 cups peeled and cubed butternut squash (about 2 medium)
  • 2 cups peeled and cubed carrot (about 2 medium)
  • 1 medium yellow onion, peeled and cut into 8 wedges
  • 8 cups vegetable broth
  • 1/2 cup cilantro root or stems
  • 1/4 cup full-fat canned coconut milk
  • 1 tablespoon minced ginger
  • 1 teaspoon pure maple syrup, plus more to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons finely chopped cilantro leaves
  1. Preheat the oven to 350°F (180°C).
  2. Line two large baking sheets with silicone liners or parchment paper.
  3. Cut off the top of the head of garlic, brush with 1 teaspoon of the extra-virgin olive oil and sprinkle with a pinch of the salt. Wrap in parchment paper, then foil (to allow the garlic to steam and not burn, and to reduce aluminum transfer). Place on one of the baking sheets.
  4. Toss the butternut squash, carrot, and onion in the remaining olive oil and 1/4 teaspoon of the salt and spread out on the prepared baking sheets.
  5. Roast for about 1 hour, until the vegetables are cooked but not burnt. You don’t want any black bits. (You’re going to put them into the pot to boil and cook further.)
  6. Once the garlic and vegetables have roasted, allow them to cool slightly. Squeeze the garlic pulp out of the peels. This should yield about 2 tablespoons of roasted garlic.
  7. While the vegetables are cooking, steep the cilantro root in the broth in a large saucepan.
  8. Transfer the roasted garlic and vegetables to the saucepan with the broth, and add the coconut milk, minced ginger, and remaining 3/4 teaspoon salt. Bring the mixture to a boil, and then reduce the heat to medium-high, and simmer, partially covered, for about 15 minutes to allow the flavors to infuse.
  9. Remove the soup from the heat and allow the soup to cool slightly.
  10. Pour the soup into your blender in batches and puree on high for 30 to 60 minutes, until smooth and creamy. (For conventional blenders, remove the small center lid cap and cover the opening with a kitchen towel so steam can escape while you blend.) Return the soup to the saucepan, season to taste, and warm it over low heat. Add maple syrup to taste, and season with salt and pepper to taste.
  11. To serve, ladle the soup into bowls and garnish with a sprinkle of chopped cilantro leaves.

Photo by Trent Lanz; styling by Alicia Buszczak

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