I don’t know about you, but I eat soup almost every day during winter. Soup and tea make everything better, don’t they? Today, I have a special treat for you because we’re going to be making one of my favourite soups, a vegan butternut squash soup. I’ve been making this recipe for many years now and I can honestly say that this is the best butternut squash soup you will ever try.
If I’m being completely honest, I neglected this recipe for a while. I think I got so used to eating my creamy zucchini soup that I didn’t feel the need to make any other pureed soups. Then one day I was grocery shopping and there they were – the most beautiful butternut squashes I have ever seen. I grabbed a couple and ran home to make this soup.
Can we just talk for a minute about how beautiful this soup looks? Don’t you just want to take a bath in it? No? I guess it’s just me. But did you know that eating butternut squash is actually beneficial for your skin? Butternut squash is rich in vitamins A and C that promote cell turnover and protect your skin from aging. So if you want to have a healthy, glowing skin, consider including more of this wonderful veggie in your diet.
If you don’t, however, share my love for soups, I still highly suggest you try making the butternut squash puree on its own. I really like serving it as a side instead of mashed potatoes.
By the way, sometimes I’m quite lazy (shocker, I know). So I make the butternut squash puree in advance and store it in the freezer. It stays fresh for about 2 to 3 months this way. Then when I feel like making the butternut squash soup, I use my pre-made puree. This makes the cooking process much shorter which is always good in my books.
- butternut squash (about 3-3.3 lbs)
- 1 head of garlic
- 1 tbsp of grapeseed oil
- 1 tsp dry rosemary
- salt and pepper
- 3½ cups vegetable stock
- 1 onion
- 1½ tbsp grapeseed oil
- ½ cup coconut milk
- 3 tbsp nutritional yeast
- pinch of nutmeg
- salt and pepper
- Preheat oven to 350 F.
- Wash the butternut squash and cut in half. Remove all the seeds.
- Using a knife, score the flesh.
- Cut the garlic head in half and rub the squash with it.
- Season the squash with rosemary, salt and pepper. Place the garlic halves inside of the squash.
- Place the squash on a baking tray and roast for about an hour. The roasting time will depend on the size of your squash and your oven settings. To check if the squash is ready, insert a knife in the thickest part of the squash. It should easily slide in all the way through.
- Remove the garlic and scoop out the flesh into a blender.
- Blend until you reach a smooth consistency.
- Chop the onion
- In a large pan, heat grapeseed oil and cook the onion for 3-4 minutes over medium heat.
- Add 3-4 roasted garlic cloves to the pan.
- Season with nutmeg, salt and pepper and and cook for 1-2 minutes.
- Add butternut squash puree and nutritional yeast and stir well.
- Pour in the stock and bring the soup to a boil. Lower the heat and simmer for 10-12 minutes.
- Add coconut milk and cook for another 5 minutes.
- Blend the soup in batches. Please be careful!
- Pour the soup back into a clean pot and reheat if needed.