This is the perfect fall soup. It's rich and creamy without a drop of dairy or oil! I amped up the flavors by roasting the butternut squash and gave it a silky smoothness with potatoes and white beans. Seriously!
Ingredients:
(Serves 4-6)
20 oz chopped butternut squash
1/2 red onion, roughly chopped
1/2 red onion, roughly chopped
1-2 cloves garlic, peeled
6 cherry tomatoes (optional)
10 oz golden potatoes, peeled and chopped
1/2 cup white beans, drained
1 c soy milk
1 c veggie broth
6 cherry tomatoes (optional)
10 oz golden potatoes, peeled and chopped
1/2 cup white beans, drained
1 c soy milk
1 c veggie broth
1 tsp herbs de Provence
1/4-1/2 tsp nutmeg
salt & pepper to taste
tobasco -few dashes
1/4-1/2 tsp nutmeg
salt & pepper to taste
tobasco -few dashes
To make:
- Preheat oven to 400ºF
- Spread squash, onion, tomatoes (if using) and garlic onto parchment lined baking sheet
- Sprinkle with nutmeg and herbs de Provence
- Bake for 30 minutes until soft and well roasted, set aside
- While the squash is roasting, boil the potatoes until fork tender, drain and set aside.
- Add to a high speed blender: vegetable broth, cooked potatoes, roasted vegetables, non dairy milk and white beans
- Blend on high until smooth
- Pour into pot and heat on low to medium
- Add salt & pepper to taste
- Add a few dashes of Tobasco for a little kick
- Heat until warm and serve with some additional cracked black pepper on top if you like
Enjoy!
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6 comments:
That squash soup sounds perfect for the fall and winter months. Thanks for sharing the recipe.
Yum!! Love the beans being in there!
YUM! I am a fan of squash soup. I have a big butternut squash waiting for me to cook up. I think I know what I will be making with it. ;-)
Never made it but it sure sound delicious!
So delicious.
I have never had squash soup before. But about the only way I like squash is a squash casserole or fried crisp. Marty can eat it anyway I fix it. But, that does look delicious. Happy November Heather. Hugs and blessings, Cindy
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