Easy Butternut Squash Soup Recipe / Vegan / Gluten-Free

Easy Butternut Squash Soup Recipe / Vegan / Gluten-Free

One of my favorite fall recipes is butternut squash soup, and this butternut squash recipe is one of my favorites. It is a vegan butternut squash soup and a vegan gluten free butternut squash soup. When you have vegan and gluten free in the same recipe, you have my attention. It is also such an easy butternut squash soup. It's so easy, you'll forget this is also a healthy butternut squash soup recipe.

Big thanks to my friend Kim for showing me this butternut squash soup recipe. This is something that I'll be making a lot, especially during the fall season when the weather gets cool. Do you have a favorite butternut squash soup recipe? Let me know in the comments, since I am all about this healthy butternut squash soup recipe lately!

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BUTTERNUT SQUASH SOUP RECIPE:
Ingredients:
1 medium-sized butternut squash
1 onion, cut inch cubes
2 medium-sized carrots, cut inch cubes
3 garlic cloves, chopped fine
1 qt vegetable stock, or as needed
2 tbsp vegan butter
rosemary, minced
thyme, minced
agave
pink salt
black pepper, freshly-ground
dairy-free mylk
dairy-free heavy cream

Equipment/Utensils:
Cutting board
Chef knife
2 quart-sized pots (one for soup mixture, another for blended mixture)
Cooking and tasting spoons
Vitamix
Sheet pan with parchment paper

Soup mixture:
1. Set oven at 400F.
2. Melt 1 tbsp butter and add in half amount of garlic, rosemary and thyme, mix.
3. Peel butternut squash. Cut lengthwise and take out seeds. *Use gloves if sap-sensitive.
4. On a lined sheet pan, transfer the squash. Douse the inside with herbed- garlic butter mixture and roast face down. Cook for 25-30 minutes or when al dente (fork tender).
5. While squash is cooking, cut onions and peeled carrots at inch-sized cubes.
6. On medium-heat, melt 1 tbsp butter in pot. Add carrots and onions. Cook until onions start getting translucent.
7. Add in the rest of the garlic, thyme and rosemary and sauté mixture until very fragrant. *If necessary, turn heat lower. Careful not to burn the herbs.
8. Add stock enough to cover the vegetables. Let it boil then reduce to simmer. Cook for about 5-6 minutes or until rolling boil. By then, turn off the stove and set the onion-carrot mixture aside.
9. FOR SQUASH: When butternut squash is done roasting. Let it cool down for about 5-6 minutes. Then, cut into cubes the same size as the onions and carrots. *Handle with care as squash will be piping hot.
10. Add the squash to onion-carrot mixture. Add more stock, mix everything together. Let it simmer.
11. Take off from heat and set-up the Vitamix or blender.

Blending soup:
1. Put in veggies first aand fill blender half-way. Add 1-2 cups of the liquid; blend. If necessary, add more vegetable stock.
2. Gradually add soy/almond mylk while blending. Repeat until all mixture has been blended; transferring blended soup to another clean pot.
3. For a chunky-type soup, leave half of the amount of veggies and mash it with a potato masher then combine it with the blended mixture.
4. Heat up soup again and adjust seasoning and consistency when necessary.

Garnish:
1. Finely mince the rosemary and thyme and top your soup with it.
2. Using a non-dairy heavy whipping cream, dilute it with a teaspoon of mylk and top your soup with a swirl of agave.

Earth Balance Original vegan butter
Soyatoo Soy Whipping cream
Almondbreeze Original Almond milk
Engine 2 Plant-strong Vegetable stock

Bon Appétit!

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Видео Easy Butternut Squash Soup Recipe / Vegan / Gluten-Free канала Vince Lia