This soup gets some sweetness from the carrots, and it’s got a bite from the cayenne powder, and it’s just all around comfort food… without the guilt! That’s right, this soup is super healthy. It’s vegan, gluten-free and whole 3o compliant. Which also means that there is no cream, no milk, no butter!! Yet this soup has a very creamy and smooth texture from the butternut squash. You really can’t get any healthier than that!
I hosted Thanksgiving at my house this year and one of our guests was allergic to dairy. So, I had to come up to with alternative recipes to my usual dishes, including the roast turkey (doused in butter), creamy mashed potatoes (full of dairy goodness) and butternut squash soup. For the soup, I decided to try and make it without the butter and cream and see what happens. Well, what happened was a miracle! The soup turned out absolutely delicious, if not tastier!
SUMMARY OF STEPS:
- Step 1: Gather all the ingredients.
- Step 2: Chop up the vegetables in large chunks.
- Step 3: Season with fresh herbs (you can substitute with dry herbs if you must).
- Step 4: Toss in olive oil and roast.
- Step 4: Puree
- Step 5: Transfer veggies to food processor or blender, add stock, and puree until creamy and smooth.
- Step 6: Pour processed vegetables into a large pot, add more stock, and simmer. Serve with fresh herbs on top!
MAKE AHEAD
Another reason that I love this roasted butternut squash soup is that you can make it ahead of time and reheat it later. You can make this the day before your big holiday dinner to make your life a lot easier! AND if you can’t finish it all (since this recipe yields a very large pot of soup), just freeze it for later! Then all you need to do on a lazy fall/winter night is defrost and reheat!
Easy Roasted Butternut Squash Soup
Prep Time: 15 mins | Cook Time: 1 hour 10 mins | Yield: 8 servings (approx. 10 cups)
DESCRIPTION
This delicious roasted butternut squash soup sums up the taste of the holidays in one spoon. Rosemary, sage and thyme, need I say more?
INGREDIENTS
- 1 large butternut squash
- 2 carrots
- 3 stalks of celery
- 1 large onion
- 5 cloves of garlic
- 6 sage leaves
- 6 sprigs of thyme
- 1 sprig of rosemary
- 1/4 teaspoon cayenne red pepper powder (or less, if you do not want a little kick)
- salt and pepper to taste
- 2 tablespoon olive oil
- 3 and 1/2 cups vegetable stock
- Preheat the oven to 350 F.
- Peel, pit and chop the butternut squash into 1 inch squares. Add to a large roasting pan.
- Chop the carrots, celery and onions in big chunks and add to the pan. Peel the garlic and add cloves whole or halved.
- Add the herbs (easier to puree later if stems are removed), red pepper powder, salt and pepper. Add olive oil and toss to coat.
- Roast for 1 hour until veggies are soft and tender (check the carrots in particular). If veggies are not soft, cook for another 15 minutes.
- Transfer cooked vegetables to food processor (or blender) with 1 cup of vegetable stock and puree until smooth and creamy, or until desired consistency is reached. You may need to do this in a couple batches. Note: If stems are still on the herbs, remove before pureeing as they do not process very well (particularly the thyme)
- Pour mixture into a large saucepan. Add the remaining vegetable stock and stir well. Simmer on low for 10 minutes. If the consistency of the soup is too thick, just thin it out with some water until you reach your desired consistency.
- Garnish with additional fresh herbs (optional) and serve!
- This soup gets a little kick from the red pepper powder. If you are adverse to a little spice, I would recommend that you add less red pepper powder and once the soup has been pureed, add more as desired to taste.
- If the consistency is too thick, just thin it out with some water until you reach your desired consistency.
- This recipe yields a large pot of soup. If you can’t finish it all, freeze it!
source : aheadofthyme.com
Post a Comment
Post a Comment