The Professor works super long days. When he comes home he is tired and hungry. Normally I greet him with banana bread or cupcakes or homemade chocolate treats, but every once in a while I want to surprise him with an actual meal. Here is my go to no muss no fuss vegan butternut squash soup.
Vegan Butternut Squash Soup
Prep Time: 1 Hour
Active Prep Time: 10 Minutes
Servings: 4
Ingredients
1 Butternut Squash (Cut in half and seeds removed)
1 Large Yellow Onion
4 Tbsp Olive Oil
3 Cups Vegetable Broth
1-2 Tbsp Maple Syrup
Salt and Pepper to Taste
Directions
Preheat oven to 425. Cut the Butternut Squash in half and remove the seeds. Drizzle the 2 tablespoons of olive oil over the squash. Place the squash right side up on a parchment lined baking sheet. Bake for 20 minutes then turnover to have right side facing down and bake for another 20-25 minutes. Meanwhile slice onions and caramelize them in a sautee pan with the remaining olive oil. When the butternut squash is cooked and soft, remove from the meat of the squash with a spoon and put in the bowl of the food processor. Add the onions, one cup of vegetable broth, salt and pepper to taste, and 1 tablespoon of maple syrup. Mix on high until the mixture is smooth. Add another cup of vegetable broth and mix again. Taste and add more maple syrup or salt and pepper until it has the taste and texture you like. Serve warm with a piece of fresh bread and a dollop of coconut yogurt or greek yogurt if you aren't vegan!
Vegan Butternut Squash Soup
Prep Time: 1 Hour
Active Prep Time: 10 Minutes
Servings: 4
Ingredients
1 Butternut Squash (Cut in half and seeds removed)
1 Large Yellow Onion
4 Tbsp Olive Oil
3 Cups Vegetable Broth
1-2 Tbsp Maple Syrup
Salt and Pepper to Taste
Directions
Preheat oven to 425. Cut the Butternut Squash in half and remove the seeds. Drizzle the 2 tablespoons of olive oil over the squash. Place the squash right side up on a parchment lined baking sheet. Bake for 20 minutes then turnover to have right side facing down and bake for another 20-25 minutes. Meanwhile slice onions and caramelize them in a sautee pan with the remaining olive oil. When the butternut squash is cooked and soft, remove from the meat of the squash with a spoon and put in the bowl of the food processor. Add the onions, one cup of vegetable broth, salt and pepper to taste, and 1 tablespoon of maple syrup. Mix on high until the mixture is smooth. Add another cup of vegetable broth and mix again. Taste and add more maple syrup or salt and pepper until it has the taste and texture you like. Serve warm with a piece of fresh bread and a dollop of coconut yogurt or greek yogurt if you aren't vegan!
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