Butternut Squash Soup - Vegan Recipe

Name: Butternut Squash Soup - Vegan
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Cute butternut squash in half lenghtwise and remove seeds.
2
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
Remove from oven and let cool.
4
Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
5
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
Deglaze the pot with sherry.
7
Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
8
Add the squash, reduce to a simmer and cook for 45 minutes.
9
Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
10
Taste, and add salt and pepper if needed.
11
Garnish with chopped parsley and paprika and serve.

3425

kcal

Calories

375

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 quarts vegetable stock, 4 lbs butternut squash, 2 cups carrots, diced 1/2 inch dice, 2 cups celery, diced 1/2 inch dice, and more.

Yes, Butternut Squash Soup - Vegan falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash Soup - Vegan

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