Ah, the smell of leaves… Never mind that, squash season is upon us! This wondrous vegetable is highly nutritious and absolutely delicious. We present to thee a magical butternut squash soup to bring even more cheer to your life.
Vegan butternut squash soup
Serving size 4
All you vegan chicas, holaaa! With all these veggies out and about, autumn is taking care of you! Whether you’re a vegan, a vegetarian or a dedicated carnivore, this soupy-soup will nurture your soul.
- 1 butternut squash, peeled and cubed
- 6 celery stalks, chopped
- 3 leeks, chopped
- 1 onion of choice, finely chopped
- 1 large carrot, chopped
- 4 garlic cloves, minced
- 2 tablespoons olive oil
- Pinch of cinnamon
- Pinch of nutmeg
- 2 bay leaves
- 2 tablespoons fresh dill, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon rosemary
- 1/2 teaspoon oregano
- 3 tablespoons maple syrup
- 5–8 cups vegetable stock
- Preheat your oven to 400 degrees F.
- Once everything is chopped and minced, grease a 9 x 13-inch baking sheet with the olive oil. Toss the squash, celery, leek, onion, carrot, garlic, cinnamon and nutmeg together and onto the sheet. You are welcome to drizzle the veggies with a bit more olive oil for that extra little sumthin’, sumthin’. Bake for 20–25 minutes, until reasonably browned.
- In a medium pot, throw in the bay leaves, dill, parsley, rosemary, oregano, maple syrup and vegetable stock. Add the baked chopped goodies. Allow to simmer for 25–30 minutes.
- Fish out the bay leaves. Sprinkle in salt and pepper to taste. You can either leave it as a rustic-looking soup or get fancy and blend it into a puree. Your call.
If you’re not a huge fan of boxed vegetable stock, it’s incredibly easy to make at home. Grab a pot, measure the water, and throw in any extra veggies you have lying around. They don’t have to be peeled or necessarily fresh. Bring the pot to a boil, and allow to simmer for 20 minutes. You now have homemade vegetable stock.