Butternut Squash Soup
Introduction to Butternut Squash Soup
Today, we embark on a culinary journey that embraces the rich tapestry of fall – presenting the delectable and entirely plant-based Butternut Squash Soup.
Butternut Squash
As the crisp autumn breeze rustles through the changing leaves, there’s nothing quite as comforting as a warm bowl of soup to soothe the soul. In the realm of autumnal flavors, butternut squash takes center stage, offering a sweet and nutty profile that captures the essence of the season.
Vegan cuisine has transcended its once niche status, evolving into a vibrant and widely embraced culinary movement. With a focus on plant-powered goodness, our butternut squash soup is a shining example of how indulgence and ethical choices can coexist harmoniously. This vibrant orange-hued masterpiece is not merely a soup; it’s a celebration of flavors, textures, and ethical consciousness.
Supporting spices
Delving into the heart of this vegan delight, we explore the alchemy that transforms humble butternut squash into a velvety elixir of warmth and satisfaction. From the careful selection of fresh, seasonal ingredients to the artful blending of spices that dance on the palate, every step is a testament to veganism’s culinary possibilities.
Join us as we uncover the secrets behind this culinary gem, unlocking the potential of plant-based ingredients to create a soup that nourishes the body and pays homage to the earth. Whether you’re a seasoned vegan, a curious omnivore, or someone simply seeking a delightful autumnal experience, our Butternut Squash Soup promises a symphony of flavors that transcends dietary boundaries.
Fall Flavors
I love the simplicity of this soup. It embodies the essence of fall, all while adhering to the compassionate principles of a vegan lifestyle. This is more than just a recipe; it’s an invitation to savor the beauty of seasonal ingredients.
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What You Need…
How to Make Butternut Squash Soup
Chef’s Tip
Butternut Squash Soup
Ingredients
Butternut Squash Soup
- 6 cups butternut squash peeled, seeded and diced
- 2 Tbsp olive oil extra virgin
- ¾ cup yellow onion diced
- 3 garlic cloves sliced thinly
- 1 Tbsp ginger minced
- 1 Tbsp yellow miso
- 1 tsp curry powder
- 1 tsp salt kosher
- 2 Tbsp rice wine vinegar
- 2 cups vegetable stock + more if needed during blending
- ½ cup coconut milk
- ½ cup plant milk + more to thin if needed
- ¼ cup cashews
Chive & Ginger Cream
- 2 Tbsp chives
- 1 Tbsp ginger minced
- 1 Tbsp olive oil
- ¼ tsp red chili flakes
- ½ cup coconut milk
- ¼ tsp salt kosher
Instructions
How to Make Butternut Squash Soup
- In a large bowl combine diced butternut squash with 1 Tbsp oil and salt. Mix to combine.
- Roast the butternut squash at 425 for 25 minutes.
- Heat a large pot over medium heat.
- Add the 1 Tbsp extra virgin olive oil, sauté the onions, garlic, salt, and ginger for 3 minutes. Make sure to stir frequently the onions should not take on any color.
- Add the miso paste, and curry powder, sauté for 3 minutes.
- Add the rice wine vinegar, cooking to reduce by half.
- Add the butternut squash, cashews, vegetable stock, coconut milk, and plant milk. Cook over low heat until butternut squash is tender.
- Puree the soup until creamy.
How to Make Chive & Ginger Cream Garnish
- Warm the oil and add the ginger. Sauté for about 1 minute.
- Turn down the heat and add red chili flakes and salt.
- Add the coconut milk. Allow to cook until reduced by half.
- Remove from the heat.
- Add chives once the mixture has cooled.
