If you bought a butternut squash a few weeks ago intending to make something out of it but still haven't found the right recipe, look no further. This sweet and spicy vegan squash soup can be served hot or cold, with almost any type of entrée, or as a meal in itself. With caramelized onions, roasted garlic, and a hint of cinnamon, this vegan squash soups wants to be eaten and it wants to be eaten quickly.
Creamy dishes are something many vegans are wary of because they just don't look vegan. Dishes that look as if they have dairy in them are inherently disconcerting to vegans. But the minds and hearts of vegans will be put at easy as the yam, butternut squash, roasted garlic combination dances across their tongues before warming their stomachs.
Vegan Butternut Squash Soup Recipe
Things You'll Need
- Large pot
- Stirring spoon
- Measuring cups and spoons
- Knife and cutting board
- Hand blender
- Mixing bowl
Ingredients for Butternut Squash Soup
- 1 butternut squash
- 1 large yam
- 1 onion
- 1 leek
- 10 cups vegetable stock
- 4 large red potatoes cubed (soaked and drained)
- 1 large yam cubed (soaked and drained)
- 1 can chickpeas (drained and soaked)
- 4 tablespoons of maple syrup
- 1 tsp salt
- 1/2 to 1 teaspoon cinnamon
- 1/2 teaspoon a pepper
- 1 tablespoon extra virgin olive oil
How to Make a Vegan Butternut Squash Soup
Directions: Makes one large pot of 8 to 12 servings
- Preheat oven to 350° F
- Cut squash in half and remove seeds.
- Rub inside of both squash halves with oil and roast for 45 minutes.
- Roast whole bulb of garlic for 30 minutes.
- Add oil to pot and turn burner to low.
- Julienne onion, dice leek, and add to pot.
- Cook on low for as long as possible without burning. 15 to 30 minutes.
- Cube yam and potatoes and place in a bowl of water. Soak for 10 minutes to remove starch.
- Once onions have caramelized, add vegetable stock to pot.
- Add potatoes and yam.
- Rinse and soak chickpeas in water for 10 minutes.
- Bring soup to a boil.
- Drain and add chickpeas.
- Add salt, pepper, cinnamon, and maple syrup.
- When garlic has finished roasting, peel it and add to soup.
- When butternut squash has finished roasting, scoop squash from peel into the soup.
- Simmer soup for 30 minutes or until potatoes and yam are soft. Stirring occasionally.
- Remove from heat and blend soup in the pot with a hand blender.
- Once smooth and creamy, let soup cook for a few more minutes.
- Add more maple syrup, salt, and pepper if needed.
- To make it spicy, add 1/ 8 to 1/4 teaspoon of cayenne pepper.
Serve with garlic toast and garnish with a sprinkle of cayenne, parsley, or both.
Other Vegan Recipes and Articles
Readers who enjoyed this recipe might like Delicious Vegan Chocolate Cake Recipe, How to Make Cake, Vegan Ice Cream Cake, Chocolate Recipe: Vegan Chocolate Avocado Mousse, Healthy Hummus Recipe: Delicious Appetizer for All, The Vegan Diet: How to Cook for Vegans, Vegan Protein: Delicious Vega Protein Smoothie Recipe, and Vega: Natural, Gluten Free, Vegan, Whole Food Protein Powder.
Shayne Woodsmith - Shayne Woodsmith has been writing fiction and non-fiction since 2001. His work has appeared in “carte blanche” and ...
