The Wellorist
Vegan Butternut Squash Soup
A rich, creamy vegan soup perfect for make-ahead lunch or dinner!
Prep time: 10 minutes Cook time: 1 hour 25 minutes Serves: 4 Created by: Jen, Wellory Nutritionist
Great source of…
✓ Fiber ✓ Vitamins and minerals ✓ Antioxidants
Ingredients:
- 2 butternut squashes
- 1 large Spanish onion, chopped
- 2-4 garlic cloves, chopped
- 1/2 tablespoon ground cinnamon
- 1/2 tablespoon curry powder
- 1 tablespoon grated ginger
- 6 cups low-sodium vegetable stock
- 2 tablespoons extra virgin olive oil
- Freshly ground black pepper
- 1/3 cup chopped parsley
Steps:
- Line baking sheet with parchment or baking paper and preheat oven to 375 degrees
- Cut squash lengthwise, scoop and throw away seeds
- Place squash, cut-side down on baking sheet and roast 1 hour
- When cool, scoop out squash flesh and cut into 1-inch chunks to set aside
- In large pot, heat 2 tablespoons of oil on medium heat
- Sautee chopped onions about 5 minutes, then add garlic, cinnamon, curry powder and ginger, and saute for one minute
- Add stock and cooked squash to onion mixture and simmer for 20 minutes
- Remove from heat and puree soup in batches with blender or immersion blender
- Season with pepper and serve with parsley!
Tips:
- Store leftovers in fridge in an airtight container for up to 5 days
- Top with pumpkin seeds for extra protein and texture!