Butternut Squash Soup
- Ready In:
- 1hr 40mins
- Ingredients:
- 10
- Serves:
-
6
ingredients
- 14.79 ml butter (I use vegan spread)
- 295.73 ml onions, diced
- 1 carrot, diced
- 709.77 ml butternut squash (okay if you use a little more)
- 946.36 ml vegetable broth
- 59.14 ml honey
- 1.23 ml cinnamon
- 0.61 ml allspice
- 59.14 ml half-and-half (optional)
- salt
directions
- Three cups of butternut squash totals about one and half large squash. Just cut the squash in half length wise. Cut off the stem as well. Scoop out the seeds. No need to peel. Sprinkle with salt and pepper. Bake the squash on a baking sheet at 400 degrees for one hour or until soft. You can do this step ahead of time. Your house will smell so good!
- Once you are ready to start your soup, place the diced onion and carrot into a large pot over medium heat with about a tablespoon of butter. Cook until tender. Scoop out the squash and add three cups of squash into the pot along with four cups of veggie broth. Cook on medium-low uncovered about thirty minutes. Stir in honey, cinnamon, and allspice. Let simmer another five minutes. Remove from heat and let cool at least ten minutes. Puree soup in a blender until smooth or use a soup hand blender. Make sure all lumps are out. If you desire, add 1/4 cup half and half. This will make the soup a little more cream like, but not necessary. Reheat soup and serve. Garnish as you like.
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RECIPE SUBMITTED BY
I live in Santa Cruz, California and I really love to bake. Over the last few years, I've focused my cooking and baking on using organic ingredients, less sugar, and whole wheat grains. What a fun transformation!
I am also having a lot of fun turning my recipes into true "vegan" options, which often means healthier baking and cooking! I am not vegan, but I love offering the option.
Give my recipes a try and let me know what you think. Thanks!