Vegan Roasted Butternut Squash Soup

I’s been chilly outside and I’ve been craving a creamy soup, but didn’t want to spend a whole lot of time in the kitchen. Then I remembered I roasted lots of butternut squash last fall, and it wouldn’t take much to enjoy some creamy vegan roasted butternut squash soup.

If you don’t have already roasted butternut squash, no problem at all. You can still make this soup in about 1 hour, and it’s enough to enjoy leftovers the next day too 😉

Vegan Roasted Butternut Squash Soup Ingredients

Terrasoul Superfoods Organic Pumpkin Seeds, 2 PoundsHere’s what you’ll need:

• 2 medium sized butternut squash, halved and seeded
• 1 large (or two medium) onions (I prefer sweet onions, but yellow woudl work too)
• 2 stalks of celery
• 2 carrots
• 1 large potato (this will make your soup creamy without any dairy)
• 3-5 cloves of garlic
• 1 teaspoon of salt (or more if you like it saltier)
• freshly ground black pepper to taste
• 2 tablespoons olive oil
• half a cup of pumpkin seeds for garnish and some crunch 😉

==>>Check out my to-die-for broiled asparagus recipe

How To Make Healthy Roasted Butternut Squash Soup

1. Preheat oven to 400F
2. Wash the butternut squash, slice it in half, drizzle just a bit of olive oil and place face down on a silicone lined of parchment paper and place it in your oven for about 35 to 45 minutes.
3. While your squash is roasting, clean the rest of your vegetables and prepare them.
   • Chop the onion (you can do it manually, or use my secret weapon to do it for you in less then a minute ;), add the salt to it, and saute it with a couple spoons of olive oil mixing often, until translucent (about 5 to 7 minutes)
   • crush the garlic into the sauteed onions and leave on stove for another couple minutes
   • roughly cut your potato, celery and carrots, and add them to the sauteed onions and garlic.
   • add 2 cups of water, cover and bring to a boil, then reduce the heat to medium and let it simmer for about 15 minutes, partially covered, to let the flavors infuse
4. By this time, your squash should be roasted. Take it out of the oven, and let it cool off for about 10 minutes, until it’s safe to scoop it out
5. While the squash is cooling off, roast your pumpkin seeds. No need for oil: just put them in a non-stick frying pan and let them roast for 3-4 minutes, mixing often.
6. Scoop up the roasted butternut squash and add it to your cooked vegetables
7. You can use an immersion blender to puree your soup, but I prefer my trusty Vitamix to make the soup the creamiest.
8. Add some freshly ground black pepper to taste
9. To serve, ladle the soup into bowls and garnish with a sprinkle of roasted pumpkin seeds. ENJOY!

Pretty Soup Bowls

I love a pretty bowl for my soup, don’t you? Here are just a few colorful and pretty bowl for all those night you feel like treating yourself 😉

Porcelain Ceramic Onion Soup Crock Bowl, Small 10 Ounce, Set of 4, Brown and BeigeUno Casa Portion Control Serving Bowls to Promote a Healthy Lifestyle. Ceramic Bowl Deep Dish for Cereal, Miso Soup, Ice Cream, Dessert, Chip Dip, Mixing and DippingSignature Housewares Fluted Bowls, Assorted, Set of 6

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