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BUTTERNUT SQUASH SOUP_
Those Vegan Chefs

Butternut Squash Soup

5 from 2 votes
In the realm of autumnal flavors, butternut squash takes center stage, offering a sweet and nutty profile that captures the essence of the season.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Appetizer, Soup
Cuisine: American
Calories: 157
Ingredients Method

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

Method
 

How to Make Butternut Squash Soup
  1. In a large bowl combine diced butternut squash with 1 Tbsp oil and salt. Mix to combine.
  2. Roast the butternut squash at 425 for 25 minutes.
  3. Heat a large pot over medium heat.
  4. 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.
  5. Add the miso paste, and curry powder, sauté for 3 minutes.
  6. Add the rice wine vinegar, cooking to reduce by half.
  7. Add the butternut squash, cashews, vegetable stock, coconut milk, and plant milk. Cook over low heat until butternut squash is tender.
  8. Puree the soup until creamy.
How to Make Chive & Ginger Cream Garnish
  1. Warm the oil and add the ginger. Sauté for about 1 minute.
  2. Turn down the heat and add red chili flakes and salt.
  3. Add the coconut milk. Allow to cook until reduced by half.
  4. Remove from the heat.
  5. Add chives once the mixture has cooled.