VEGAN BUTTERNUT SQUASH SOUP
This is my famous butternut squash soup recipe and it just so happens to be a perfectly vegan main dish! There are lots of warm spices and because the veggies are all cooked slowly until soft, when blended it becomes so creamy, without any cream added! Please enjoy!
Provided by The Simmering Pot
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Time 1h25m
Yield 6
Number Of Ingredients 20
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.
Nutrition Facts : Calories 248.1 calories, Carbohydrate 50.8 g, Fat 5.1 g, Fiber 8.1 g, Protein 3.7 g, SaturatedFat 0.8 g, Sodium 620.2 mg, Sugar 11 g
APPLE-BUTTERNUT SQUASH SOUP
A Thanksgiving-worthy soup blends tangy, sweet apples with mellow butternut squash. Meanwhile cumin, coriander, ginger, and cayenne add vibrant flavors.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Number Of Ingredients 14
Steps:
- Melt butter in a large saucepan over medium heat. Add onion; cook, stirring occasionally, until it begins to soften, about 4 minutes. Add squash, and cook, stirring occasionally, until soft, about 10 minutes.
- Add apples, salt, cumin, coriander, ginger, cayenne, black pepper, stock, and the water (just enough to cover). Bring to a boil. Reduce to a simmer, and cook until vegetables are very soft, about 30 minutes.
- Puree in batches in a food processor or blender until smooth, and return to saucepan. Heat over low, thinning with more water if necessary. To serve, ladle into shallow bowls; garnish with diced apples, jalapeno slices, and sour cream if desired.
VEGAN BUTTERNUT SQUASH SOUP WITH GINGER, APPLE, AND COCONUT MILK
Butternut squash and ginger are a wonderful combination. Instead of cream, I use coconut milk and I also like to add a carrot and apple for natural sweetness.
Provided by kochbiene
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 57m
Yield 4
Number Of Ingredients 11
Steps:
- Heat oil in a large pot over low heat and cook onion and ginger until soft and translucent without browning onion, about 10 minutes. Add butternut squash and carrot; cook and stir, about 3 minutes. Add apple and cook for 2 minutes. Pour in broth, increase heat to medium, and bring to a boil. Reduce heat to low and simmer until vegetables are soft, about 20 minutes. Puree soup with an immersion blender until smooth.
- Pour coconut milk into the soup and season with salt and pepper. Add lemon juice and maple syrup; stir until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 403.3 calories, Carbohydrate 47.8 g, Fat 25.2 g, Fiber 9.4 g, Protein 6.1 g, SaturatedFat 19.2 g, Sodium 523.8 mg, Sugar 14 g
APPLE BUTTERNUT SOUP
Brighten blustery gray days with steaming bowlfuls of soup that's the color of California sunshine. Jane Shapton really wowed our taste panel with her velvety, rich, and slightly sweet creation! This low-fat recipe's a keeper.
Provided by Taste of Home
Categories Lunch
Time 1h15m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a large saucepan coated with cooking spray, cook and stir onion in butter over medium heat until tender. Add garlic; cook 1 minute longer. Add the squash, broth, apple, water, thyme and salt. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until squash is tender. Cool slightly. , In a blender, process soup in batches until smooth. Return all to the pan; stir in cream and heat through (do not boil).
Nutrition Facts : Calories 172 calories, Fat 4g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 613mg sodium, Carbohydrate 33g carbohydrate (11g sugars, Fiber 9g fiber), Protein 4g protein. Diabetic Exchanges
BUTTERNUT SQUASH SOUP WITH RED ONION-APPLE TOPPING
I have tried so many recipes for squash soup. I finally tweaked enough recipes together to make this; the best soup ever!! I add milk to make it creamy but if you want to make it vegan omit it, it is still good without it.
Provided by TheRushinChef
Categories Vegetable
Time 1h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 16
Steps:
- Preheat oven to 375°F Toss squash, yellow onion, and carrots with 2TBSP oil, salt, and pepper. Roast for 20-30 minutes, until tender and slightly caramelized.
- Place celery(or seed), garlic, and herbs in a pot with 2 cups water; stew over medium-low heat to create stock, about 20 minutes.
- Add squash mixture to pot and use a stick blender to puree. If you do not have a stick blender you can throw it in a blender.
- Then, add can of coconut milk and puree. Give it a taste; if needed (or wanted), add milk and adjust salt and pepper.
- Leave it on the stove for a little longer (15 min) and allow it to simmer while making the toppping.
- Topping: Heat 1 TBSP olive oil in a large skillet over medium heat, when it is cooked about half way add the apples; cook until the apples and onions are caramelized.
- To serve: pour into bowls and top with Apple-Onion Topping. This reheats really well. I store the topping separate. Sometimes it thickens a bit after refrigerating; if you want it looser just add some more water or milk.
Nutrition Facts : Calories 408.6, Fat 16.5, SaturatedFat 11.5, Cholesterol 2.9, Sodium 168.2, Carbohydrate 66.2, Fiber 5.8, Sugar 44.2, Protein 4
BUTTERNUT SQUASH AND APPLE SOUP
Soup made with traditional fall crops, butternut squash and Granny Smith apples.
Provided by daniellegray
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Butternut Squash Soup Recipes
Time 1h10m
Yield 6
Number Of Ingredients 12
Steps:
- Melt butter in a large pot over medium-high heat. Saute butternut squash, leeks, carrots, and celery in hot butter until vegetables are softened, 10 to 12 minutes.
- Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook until vegetables and apples are tender, about 30 minutes. Remove soup from heat and cool slightly, about 10 minutes.
- Pour soup into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth. Return mixture to pot and season with salt to taste. Garnish individual servings with crumbled bacon.
Nutrition Facts : Calories 219.5 calories, Carbohydrate 32.9 g, Cholesterol 26.1 mg, Fat 10.4 g, Fiber 4.7 g, Protein 2.8 g, SaturatedFat 6.3 g, Sodium 604.7 mg, Sugar 13.8 g
BUTTERNUT SQUASH SOUP WITH APPLE-ONION TOPPING (VEGAN)
A nice fall soup, best with toasted dark bread on the side. If you can find a Tahitian Butternut, it becomes and extra special treat! (Goes well with a strong white cheese if you're not vegan.)
Provided by vegetarianka
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 375°F and spray a baking sheet with oil; spread squash onto sheet and spray again to lightly cover surface of squash. Roast for 20-30 minutes, until tender.
- Place carrot, celery, garlic, potato and the chopped half of the onion in a large pot with 2 cups water, herbs, and salt; stew over medium-low heat to create stock, about 30 minutes.
- Remove squash from oven and stock from heat (remove bay leaves) and allow to cool while preparing Topping.
- Topping: Heat olive oil in a large skillet over medium heat. Add apple, bell pepper, and sliced half of the onion and sauté for 5 minutes; reduce heat to low and allow to caramelize, stirring occasionally, about 10 minutes. Set aside.
- Combine 1/2 of cooled squash with stock, including vegetables, in a blender or food processor until smooth; pour into a large bowl as a holding place. Now blend remaining squash with coconut milk until smooth. (If there is not enough liquid to blend smoothly, add more water.) Then pour both mixtures back into the large pot. Stir well and simmer on low for 10-15 minutes.
- To serve, pour into bowls and top with a spoonful of Apple-Onion Topping.
Nutrition Facts : Calories 237.6, Fat 13.6, SaturatedFat 8.4, Sodium 438.4, Carbohydrate 29.4, Fiber 5.3, Sugar 8.7, Protein 3.8
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