Ah… soup… an Autumn and Winter necessity. As the crisp air flows its way into our homes, its time to bring back some warmth by cooking up this creamy Roasted Butternut Squash Soup (Dairy-Free). This soup recipe uses nothing but the most wholesome ingredients to bring you the most flavorful spoonfuls.
As you see below, this Butternut Squash soup is not only vibrant in color but exceeds expectations in taste. When served with fresh bread that has been toasted with a little drizzle of extra virgin olive oil, who could resist the deliciousness?! It is scrumptious when garnished with a little drizzle of coconut milk (or for non-vegans, heavy cream) and freshly minced parsley. Or try toasting the bread into croutons for an added crunchy texture to the soup.
This soup recipe will completely satisfy the stomachs of 6 family and friends… however, if you serve it as an appetizer, than I truly think it can serve up to 8-10 people (serve about 1 cup for each person). For the holiday season, you can set up a little soup bar with a bowl of freshly minced parsley, a little cup of chilled coconut milk, and a bowl of croutons. Serve alongside ricotta-stuffed figs drizzle with honey for the perfect sweet appetizer combination!!
It it time to tie on our aprons and begin cooking deliciousness!!
Roasted Butternut Squash Soup (Dairy-Free)
- 1 large Butternut Squash (3-4 lbs.), peeled, deseeded, and chopped into large pieces
- 3 Garlic Cloves, minced or pressed
- 1 Sweet, Yellow Onion, chopped
- 2 tbsp. Extra Virgin Olive Oil
- 1 Granny Smith Apple, peeled and diced
- 3.5 cups Vegetable Stock
- 1/8 tsp. Nutmeg
- 1/2 tsp. of each: Sea Salt, Black Pepper
- 1 tsp. Maple Syrup
- Preheat oven to 475F.
- Rub the largely chopped butternut squash pieces in 1 tablespoon olive oil. Roast on a pan lined with parchment paper for 20-30 minutes, or until tender. (Keep an eye out so they do not brown nor burn.)
- In the meantime, add the chopped onion and the diced (and peeled) granny smith apple into a large saucepan with the remaining 1 tablespoon olive oil over medium high heat. Cook until the onions are translucent, about 3-4 minutes. Add in the garlic, and cook an additional minute.
- Add the cooked onion mix into a high-speed blender or food processor with the maple syrup, nutmeg, sea salt, black pepper, and roasted butternut squash. Pulse until combined.
- Add in the vegetable stock and blend on a high speed for 1-2 minutes, until creamy and smooth. Warm up in a pot on your stovetop for a few minutes, if necessary.
- Garnish with a drizzle of coconut milk, fresh herbs, and croutons (or serve with toasted bread).
Hope you all enjoy this butternut squash soup recipe! xxL
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