Butternut Squash Soup
This vibrant and nourishing Butternut Squash Soup brings together a harmonious blend of flavors and textures. It's perfect if you follow vegan lifestyle or simply appreciate delicious plant-based creations!
Ingredients
- 1 medium Butternut Squash halved and seeded
- 1 teaspoon Bayou City Garlic Pepper
- 1 whole Garlic bulb halved
- 2 sprigs Sage
- 2 sprigs Thyme
- 2 Carrots peeled and diced
- 1 Onion diced
- 2 Celery stalks diced
- 1 Leek twinkly sliced
- 2 tablespoons Grapeseed oil
- 1 teaspoon Smoked Paprika
- 1 teaspoon Bayou City All Purpose
- Salt & Pepper to taste
- Vegetable Broth (or water) as needed
Garnish
- Fresh herbs
- Red pepper
- Coconut cream
- Toasted pumpkin seed
- Lemon basil oil
Instructions
- Preheat your oven to 400°F (200°C).
- Place the halved butternut squash, cut side up, on a baking sheet. Drizzle with olive oil and sprinkle with Bayou City GP and salt. Place sage, thyme, and garlic in the pitted part of each squash, where the seeds were. Flip Skin side up.
- Roast the butternut squash in the preheated oven for approximately 45-50 minutes, or until the flesh is tender and caramelized. Set aside to cool.
- Once cooled, scoop out the roasted butternut squash flesh and set aside.
- Heat a Dutch oven or large pot over medium heat. Add the grapeseed oil, followed by the carrots, onion, roasted garlic (from roasting the butternut squash), celery, and leeks. Sauté the vegetables for about 5-7 minutes, or until they become fragrant and slightly softened.
- Add the roasted butternut squash puree to the pot, along with the smoked paprika, Bayou City, salt, and pepper. Stir well to combine all the flavors.
- Pour enough vegetable broth or water into the pot to cover the vegetables. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for approximately 20-25 minutes, allowing the flavors to meld together.
- Remove the pot from heat and let the mixture cool slightly.
- Transfer the cooked vegetable mixture to a blender or food processor and blend until smooth. If needed, add more vegetable broth or water to achieve your desired consistency.
- To achieve a silky-smooth texture, pass the blended soup through a fine mesh strainer, discarding any remaining solids. This step ensures a creamy and luxurious final result.
- Return the strained soup to the pot and gently reheat over low heat, if necessary.
- Serve the Creamy Roasted Butternut Squash soup hot, garnished with fresh herbs, toasted pumpkin seeds, and a drizzle of Lemon Basil oil. Enjoy!
Notes
This recipe can easily be doubled or halved to accommodate your desired serving size.
Conclusion: Roasted Butternut Squash is a marvelous vegan recipe that showcases the natural beauty and flavors of plant-based ingredients. Its simplicity and versatility make it a fantastic addition to your culinary repertoire, providing a colorful and nourishing option for any occasion. So gather your vegetables, unleash your creativity, and indulge in this delightful vegan delight that will surely impress your taste buds and satisfy your hunger. Enjoy the vibrant flavors and the goodness of plant-based eating!