VEGAN SQUASH SOUP WITH NAAN CROUTONS
This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! -Audrey Fell, Nashville, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 249 calories, Fat 14g fat (9g saturated fat), Cholesterol 1mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.
ROASTED BUTTERNUT SQUASH SOUP
Made with rich nutty tahini and a few warm spices, this Roasted Butternut Squash Soup is all the comfort without the use of heavy cream! Smooth, creamy and a little nutty, you won't even know it's vegan!
Provided by Suzy Karadsheh
Categories Soup
Time 1h10m
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees F.
- Arrange the butternut squash and onions in one single layer on a large sheet pan. Season with kosher salt and black pepper. Generously drizzle with extra virgin olive oil (about 3 tbsp) and toss to coat (make sure to spread everything out evenly on the sheet pan). Put the garlic cloves in a small piece of foil and drizzle with olive oil, then fold the foil shut.
- Roast in the heated oven for 30 minutes or until the butternut squash is tender and fully cooked through and charred nicely in some parts.
- Remove from the oven and allow to cool just a little bit, then carefully transfer to the bowl of a large food processor fitted with a blade. Add 2 cups of broth (or less, being careful not to fill the processor too much). Close the lid and blend until smooth.
- Transfer the mixture to a large pot and stir in the remaining broth, spices, and 3 tablespoons of tahini paste. Simmer over medium heat, stirring regularly until the soup is fully warmed through (another 10 minutes or so)
- In a small bowl, mix the remaining tahini paste and honey until well combined.
- When ready to serve, transfer the soup to serving bowls and top each bowl with a drizzle of the tahini and honey mixture and a bit of the crushed hazelnuts, if using. Enjoy!
Nutrition Facts : Calories 180.7 kcal, Carbohydrate 26.8 g, Protein 4.3 g, Fat 8.2 g, SaturatedFat 1.2 g, Sodium 208.4 mg, Fiber 3.9 g, Sugar 9.4 g, ServingSize 1 serving
CREAMY ROASTED GARLIC-SQUASH SOUP (VEGAN)
This is from vegcooking.com. A creamy, vegan comfort soup to keep you warm on those cold winter days.
Provided by QueenQT26
Categories Vegetable
Time 1h
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 350°F.
- Cut the garlic heads in half crosswise. Rub the cut surfaces with the olive oil and put back together. Wrap in foil and bake for 30 to 40 minutes, or until tender. Remove from the oven and let cool.
- Meanwhile, melt the margarine in a large pot over medium heat.
- Sauté the onions, carrots, and celery until the onions are translucent. Add the squash, broth, and sage. Bring to a boil and reduce the heat to medium-low. Simmer for 25 minutes, or until the squash is tender.
- Once the garlic has cooled, remove and mash the cloves. Stir into the soup.
- Purée the soup in a blender or food processor in batches until smooth.
- Return to the pot and stir in the soy milk.
- Season with the salt and pepper.
Nutrition Facts : Calories 178.1, Fat 2.2, SaturatedFat 0.4, Cholesterol 1.4, Sodium 512.7, Carbohydrate 38.1, Fiber 5.3, Sugar 7.9, Protein 5.4
GARLIC ROASTED SUMMER SQUASH
The simplest things are often the tastiest. At the height of summer here in Iowa we have a LOT of produce to choose from, and this is a nice and easy way to enjoy summer squashes and zucchini.
Provided by Sabbath Jackson
Categories Side Dish Vegetables Squash Summer Squash
Time 20m
Yield 4
Number Of Ingredients 6
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Trim the ends from the squash, and cut each squash in half lengthwise. Cut the halves in half again crosswise, to make 4 pieces; cut those pieces in half twice more the long way, to make 16 short spears from each squash. Toss the squash with olive oil and garlic in a bowl; place into a shallow baking dish. Sprinkle with salt and black pepper.
- Roast the squash until the spears and garlic start to brown, 5 to 10 minutes. Check the squash after 5 minutes, and add time in 2- to 3-minute intervals to avoid burning.
Nutrition Facts : Calories 139 calories, Carbohydrate 4.2 g, Fat 13.7 g, Fiber 1.2 g, Protein 1.4 g, SaturatedFat 1.9 g, Sodium 2.7 mg, Sugar 2.2 g
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