Vegan Carrot Butternut Squash Soup Food

VEGAN CARROT-BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a soup pot over medium-low heat and saute onion, stirring occasionally, until soft, about 5 minutes. Add butternut squash and carrots; cook and stir for a few minutes. Do not let the onions brown.
• Add water, vegetable bouillon, ginger, and orange zest to the pot. Increase heat to medium and slowly bring to a simmer. Cover and cook until carrots soften, about 20 minutes.
• Remove orange zest strips and discard. Blend soup into a smooth puree using an immersion blender. Season with salt and pepper.

SAVORY BUTTERNUT SQUASH AND CARROT SOUP (VEGETARIAN AND VEGAN)

Steps:

• Gather the ingredients.
• In a large soup pot, heat the olive oil over medium heat.
• Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes.
• Add the sliced carrots and celery and cook for another 3 to 5 minutes.
• Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.
• Cover and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.
• Puree the soup in a food processor or blender, or use an immersion blender .
• Stir in the soy or oat milk. Season with salt and pepper to taste.

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)

Steps:

• Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
• Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
• Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
• (If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
• Heat soup until warm.

VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Heat olive oil in a large saucepan over medium heat. Add onions, garlic, and ginger. Cook and stir until browned, about 5 minutes. Stir in 1/2 teaspoon salt, allspice, nutmeg, cinnamon, cumin, cloves, coriander, paprika, and chile flakes. Add butternut squash, yam, carrots, and celery. Add enough water to just cover.
• Increase heat and bring soup to a boil. Reduce heat and simmer until all vegetables are fork-tender, 30 to 45 minutes.
• Fill a blender halfway with soup. Cover and hold lid down with a potholder; pulse a few times before leaving on to blend. Pour back into the saucepan. Repeat with remaining soup. Add maple syrup, apple cider vinegar, and remaining 1 teaspoon salt.

BUTTERNUT SQUASH SOUP - VEGAN

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.