Butternut Squash Soup
Servings: 8 servings
Calories: 157kcal
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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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.
Nutrition
Calories: 157kcal | Carbohydrates: 18g | Protein: 2g | Fat: 9g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 726mg | Potassium: 442mg | Fiber: 3g | Sugar: 4g | Vitamin A: 11343IU | Vitamin C: 24mg | Calcium: 80mg | Iron: 1mg