Creamy Butternut Squash Pesto Vegan Recipes

CREAMY BUTTERNUT SQUASH PESTO (VEGAN)

Creamy Butternut Squash Pesto (Vegan) image

Make and share this Creamy Butternut Squash Pesto (Vegan) recipe from Food.com.

Provided by Prose

Categories Low Protein

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 small butternut squash (or 1/2 large squash)
1 cup fresh basil, tightly packed
1/4 cup fresh parsley
1/2 cup pine nuts
3 tablespoons olive oil (plus extra to toss with squash)
2 garlic cloves, sliced
1 tablespoon nutritional yeast
1 cup soymilk (more or less, as needed)
salt and pepper

Steps:

Peel and cube the squash. Toss with a little olive oil, salt, and pepper. Bake at 350 degrees for about 20 minutes or until tender.
Puree squash in food processor. Add other ingredients and puree again. Add more soy milk and process again, as needed, until the perfect creamy consistency is achieved.
Toss with 1 pound cooked pasta and enjoy!

CREAMY BUTTERNUT SQUASH & POTATO SOUP (VEGAN)

Creamy Butternut Squash & Potato Soup (Vegan) image

Make and share this Creamy Butternut Squash & Potato Soup (Vegan) recipe from Food.com.

Provided by HippieVeganMamaTo5

Categories Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 13

Ingredients

1 butternut squash, cubed
cooking spray
3 stalks celery, chopped
2 garlic cloves, minced
1 large potato, peeled and cubed
1 medium carrot, chopped
1/2 yellow onion, chopped
4 cups water, separated into 2-cup portions
3 teaspoons marjoram
2 bay leaves
1 teaspoon sage
salt & pepper, to taste (I like 1 1/2 teaspoons salt & 1 teaspoon pepper)
2 cups soymilk

Steps:

Preheat oven to 375°F Spray a baking sheet with oil and spread squash onto sheet. Spray squash lightly, covering the surface of them. Roast for 20-30 minutes, until tender.
Place celery, garlic, potato, carrot and onion in a large pot with 2 cups water, marjoram, bay leaves, sage, and salt & pepper. Bring water to a boil then simmer for 30 minutes.
Remove bay leaves and add 2 cups water, soy milk, and squash to pot. Using an immersion blender puree soup. It doesn't need to be completely smooth, but try to avoid leaving large chunks of vegetables.
(If you don't have an immersion blender put the vegetables into a food processor with the 2 cups of water and blend until smooth. Return to pot and add milk.).
Heat soup until warm.

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