Vegan Butternut Squash Soup
Warm your body on a cold winter day with this soup! It can be made with fresh or frozen ingredients, and roasted or pan sautéed—although roasting has the best flavor
Servings
4
Prep Time
30 minutes
Cook Time
50 minutes, plus cooling time (5-10 minutes)
Ingredients
1 large
butternut squash
2 medium
sweet potatoes
3 Tbsp
grapeseed oil
Pinch of
salt and pepper
3 medium
carrots
1 medium sweet or
white onion
1
large celery stalk, sliced thin
1 container (32 oz/1 quart)
no- or low-salt vegetable stock
To taste, parsley, sage, onion powder, garlic powder
fresh thyme, rosemary, or other herbs
Directions
- Preheat oven to 425 degrees F.
- Wash, peel, and cube butternut squash and sweet potatoes. Make sure the potatoes are cut into smaller cubes than the squash. Add both to large bowl, along with 1 Tbsp oil and pinch of salt and pepper; mix to coat vegetables.
- Empty contents of bowl onto cookie sheet evenly, making a single layer. Bake in oven for 25-30 minutes. When done, let cool 5-10 minutes.
- Wash and peel carrots, then dice, mince, or grate them. Peel and dice onion. Wash and slice celery stalk (remove leaves).
- Pour remaining oil into large pot on medium heat, then add carrots, onion, and celery. Cook for 7-10 minutes, or until soft.
- Add cooked vegetables in batches to food processor with some broth, pulse until smooth, then add to pot.
- Cook another 5-10 minutes, then add herbs. Serve and enjoy!
Tip: If desired, swap out fresh butternut squash for 1 package of freshly cubed butternut squash or 3 frozen packages of riced butternut squash. And, if desired, swap out grapeseed oil for a different high-heat oil, such as avocado, coconut, non-GMO canola, peanut, or vegetable oil.
Nutrition Information
| Calories | 261 |
| Protein | 3.3 g |
| Carbs | 2.4 g |
| Sodium | 271 mg |
| Potassium | 772 mg |