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Butternut Squash Soup Vegan

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Ingredients

Adjust Servings:
3 quarts vegetable stock
4 lbs butternut squash
2 cups carrots, diced 1/2 inch dice
2 cups celery, diced 1/2 inch dice
1 cup onion, diced 1/2 inch dice
1/2 cup dry sherry
2 tablespoons olive oil
2 teaspoons salt
1 bay leaf
1 pinch white pepper
1/2 teaspoon nutmeg, freshly ground
2 teaspoons parsley, finely chopped
1/4 teaspoon paprika

Nutritional information

68.3
Calories
13 g
Calories From Fat
1.5 g
Total Fat
0.2 g
Saturated Fat
0 mg
Cholesterol
253.8 mg
Sodium
13.1 g
Carbs
2.5 g
Dietary Fiber
3.2 g
Sugars
1.2 g
Protein
130g
Serving Size

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Butternut Squash Soup Vegan

Features:
    Cuisine:

    Great soup! Thanks for sharing your recipe. I usually make butternut squash soup with chicken broth but was looking for a vegetartian version. Will use this recipe from now on.

    • 115 min
    • Serves 20
    • Easy

    Ingredients

    Directions

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    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!, Great soup! Thanks for sharing your recipe I usually make butternut squash soup with chicken broth but was looking for a vegetartian version Will use this recipe from now on , Delicious! The sherry really makes the dish! Thank you for a great healthy dish!!


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    Steps

    1
    Done

    Cute Butternut Squash in Half Lenghtwise and Remove Seeds.

    2
    Done

    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.

    3
    Done

    Remove from Oven and Let Cool.

    4
    Done

    Spoon Roasted Squash Out of the Skin and Pass It Through a Ricer or Food Mill to Remove Any of the Stringy Fibers.

    5
    Done

    Heat Olive Oil in a Large Stockpot and Sute/Swet the Carrots, Celery and Onions, Until the Onions and Carrots Just Start to Caramelize.

    6
    Done

    Deglaze the Pot With Sherry.

    7
    Done

    Add the Vegetable Stock, Salt, Pepper, Nutmeg and Bay Leaf and Bring to a Boil.

    8
    Done

    Add the Squash, Reduce to a Simmer and Cook For 45 Minutes.

    9
    Done

    Remove the by Leaf, and Puree the Soup in the Pot With an Immersion Blender Until It Reaches a Smooth Creamy Consistency.

    10
    Done

    Taste, and Add Salt and Pepper If Needed.

    11
    Done

    Garnish With Chopped Parsley and Paprika and Serve.

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    Benjamin Kim

    Sushi savant skilled in the art of crafting delicate and flavorful sushi rolls.

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