ROASTED BUTTERNUT SQUASH ALMOND SOUP
Easy to make creamy roasted butternut squash and almond soup. Perfect for a cold winter's day to warm you up.
Provided by Bastian Durward
Categories Sides Recipes
Time 1h15m
Number Of Ingredients 9
Steps:
- Cut the butternut in half, no need to remove the stem, scoop out the seeds and dry bake (no oil needed) for 1 hour at 450 F / 230 C. Check half way through that it isn't burning.
- Scoop out all of the butternut flesh. Don't bin the skins they have lots of nutrients and can be placed back in the oven for a chefs treat.
- Peel and dice the onions and garlic. Then cook on a high heat with a dash of water for 5 mins until translucent.
- Add everything else and simmer for 5 mins then take off the heat, blend and serve.
- Sprinkle butternut soup with pumpkin and cumin seeds for extra flavour and crunch. Enjoy immediately.
Nutrition Facts : Calories 168 calories, Carbohydrate 18 grams carbohydrates, Cholesterol 15 milligrams cholesterol, Fat 10 grams fat, Fiber 4 grams fiber, Protein 4 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 777 grams sodium, Sugar 6 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 5 grams unsaturated fat
VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK
A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. For an added richness, I prefer to roast the squash in the oven for 30 minutes before adding to the soup stock. Other fall squash varieties work well too, but my favorite is butternut. Garnish with fresh parsley.
Provided by Alice
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 2h18m
Yield 6
Number Of Ingredients 7
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Cut off the top 1/4-inch of the garlic cloves and brush the cut cloves with a small amount of olive oil. Wrap in aluminum foil.
- Bake in the preheated oven until cloves are tender and browned, about 45 minutes. Let cool until safe to handle, about 5 minutes; chop.
- Heat olive oil in a 5-quart pot over medium-high heat. Add garlic and onion; saute until onion is translucent, about 5 minutes. Add butternut squash and broth. Season with salt and pepper. Bring to a boil, reduce heat, and simmer until squash is soft, about 30 minutes. Remove soup from heat and let cool slightly, about 30 minutes.
- Fill blender halfway with soup. Add about 1/2 cup of almond milk. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend for 1 minute. Pour into a pot. Repeat with remaining soup and almond milk. Return soup to the stove over low heat before serving; cook until heated through, about 3 minutes.
Nutrition Facts : Calories 114.6 calories, Carbohydrate 16.4 g, Fat 5.3 g, Fiber 2.5 g, Protein 1.7 g, SaturatedFat 0.6 g, Sodium 286.8 mg, Sugar 6.8 g
VEGAN BUTTERNUT SQUASH SOUP
A delicious, vegan butternut squash soup. It's a version of a well-known soup recipe that's easily adjusted to your own preference, but is also amazing as-is!
Provided by misslittlelady
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h5m
Yield 6
Number Of Ingredients 8
Steps:
- Combine butternut squash, vegetable broth, potatoes, onion, carrots, and garlic in a 5-quart pot. Cover and cook over medium-high heat until the diced squash is easily pierced with a fork, about 45 minutes. Remove from heat.
- Use an immersion blender to blend soup thoroughly in the pot. Add coconut milk. Heat over medium-high heat until warmed through, about 5 minutes. Remove from heat and season with salt and pepper.
Nutrition Facts : Calories 459.9 calories, Carbohydrate 83.4 g, Fat 14.9 g, Fiber 14.1 g, Protein 9.3 g, SaturatedFat 12.5 g, Sodium 368.1 mg, Sugar 15.5 g
BUTTERNUT SQUASH SOUP - VEGAN
This was one of the recipes I made in the Vegetarian Cooking class I attended at Johnson & Wales University Culinary School. This soup was particularly delicious because you could REALLY taste the sweet, earthy goodness of the squash, because it was not masked over by heaps of butter or cream. This class was also the first time I had used an immersion blender (industrial stength, of course!). This mechanical wonder pureed our gigantic pot of soup into pure, velvety smoothness in minutes. At home, I will probably use my plain ol' blender, and work in batches. Since I did get this recipe from the chefs at the Culinary School, please note the "precise"ness of the directions regarding the size of the dice etc. I am sure at home, we are all not that precise, but for one day, it was fun to cook with the pros!
Provided by Kozmic Blues
Categories Vegetable
Time 1h35m
Yield 20 serving(s)
Number Of Ingredients 13
Steps:
- Cute butternut squash in half lenghtwise and remove seeds.
- Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
- Remove from oven and let cool.
- Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
- Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
- Deglaze the pot with sherry.
- Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
- Add the squash, reduce to a simmer and cook for 45 minutes.
- Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
- Taste, and add salt and pepper if needed.
- Garnish with chopped parsley and paprika and serve.
Nutrition Facts : Calories 68.3, Fat 1.5, SaturatedFat 0.2, Sodium 253.8, Carbohydrate 13.1, Fiber 2.5, Sugar 3.2, Protein 1.2
More about "vegan butternut squash almond soup food"
VEGAN BUTTERNUT SQUASH SOUP W/ TOASTED NUTS AND SEEDS …
From almondtozest.com
Servings 4Estimated Reading Time 2 mins
VEGAN BUTTERNUT SQUASH SOUP – ONE POT & CREAMY
From jessicainthekitchen.com
VEGAN BUTTERNUT SQUASH SOUP
From veryveganrecipes.com
10 BEST VEGAN BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
VEGAN BUTTERNUT SQUASH SOUP WITH A KICK! | COMEBACK …
From comebackmomma.com
10 BEST VEGAN BUTTERNUT SQUASH RECIPES | YUMMLY
From yummly.com
BUTTERNUT SQUASH SOUP (INSTANT POT OR STOVETOP) - WHOLESOME YUM
From wholesomeyum.com
TASTY RECIPES: VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK
From recipestastyrecipes.blogspot.com
BEST VEGAN SOUP RECIPES – VEGAN YACK ATTACK
From veganyackattack.com
VEGAN BUTTERNUT SQUASH RECIPES - HEARTY, COMFORTING AND TASTY!
From veganonboard.com
BEST BUTTERNUT SQUASH SOUP (VEGAN) RECIPES | FOOD NETWORK CANADA
From foodnetwork.ca
BUTTERNUT SQUASH AND ROASTED GARLIC SOUP | KATHLEEN ASHMORE
From kathleenashmore.com
17 BEST VEGAN BUTTERNUT SQUASH RECIPES - INSANELY GOOD
From insanelygoodrecipes.com
VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK SO TASTY
From accadeonline.blogspot.com
BUTTERNUT SQUASH SOUP - THE HOMEGROWN VEGAN
From thehomegrownvegan.com
VEGAN BUTTERNUT SQUASH SOUP RECIPE - WHOLELOTTAVEG.COM
From wholelottaveg.com
10+ WINTER SQUASH RECIPES (5 VARIETIES!) - FAMILYSTYLE FOOD
From familystylefood.com
SPICY VEGAN BUTTERNUT SQUASH FLATBREAD | THE FIRST MESS
From thefirstmess.com
VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK | RECIPESTY
From recipesty.com
VEGAN BUTTERNUT SQUASH RISOTTO - VEGGIE INSPIRED
From veggieinspired.com
VEGAN BUTTERNUT SQUASH SOUP WITH ALMOND MILK - PLAIN.RECIPES
From plain.recipes
ROASTED BUTTERNUT SQUASH - PLANT BASED SCHOOL
From theplantbasedschool.com
ROASTED BUTTERNUT SQUASH SOUP (VEGAN) - SHANE & SIMPLE
From shaneandsimple.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love