Butternut squash is such a wonderful Autumn vegetable, and roasted butternut squash soup is one of the most comforting and hearty soups you can make when summer starts becoming a memory and cooler temperatures make us crave warming foods. This soup not only has the rich velvety texture you expect but is also full of flavour and nutritional value. For a vegan option, use coconut oil and milk instead of butter and cream.
1 medium-sized butternut squash
3 tbsp butter (unsalted) or coconut oil
½ large white onion (julienne)
½ fennel (julienne)
2 cloves garlic (crushed)
1 medium carrot, peeled and small dice
1 leek, thinly sliced
1 stalk celery, dice
¼ tsp cinnamon
¼ tsp turmeric
¼ tsp ground cumin
3 cups vegetable stock
1 cup apple cider
2 cups cream or coconut milk
3 sprigs fresh thyme (or dried)
salt and black pepper
2 Tbsp vegetable oil
1. Preheat oven to 375 F
2. Cut butternut squash in half and scoop out seeds. Season squash with salt and pepper. Spread 2 tbsp of butter on squash. Sprinkle cinnamon on squash. Add sage, thyme and garlic.
3. Wrap squash with tin foil and roast in oven for about 45 minutes, or until very tender.
4. Remove from oven and let sit at room temp for 20 minutes. Open tin foil and scoop out flesh away from the skin; discard sage and thyme.
5. Heat pot over medium-high heat, add oil and 2 tbsp of butter. Add onions, fennel, leeks, carrots and celery. Allow the vegetables to sweat for about 3 minutes.
6. Add roasted squash, vegetable stock and apple cider, let simmer for 20 minutes. Add cream and simmer for another 20 minutes. Season to taste and puree with a hand held blender or in a blender until smooth. Serve hot with a drizzle of truffle oil.
Credits – globalvegetarian.ca