Easy Recipe No Egg Butternut Squash Soup
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Roasted Butternut Squash Soup Recipe
Delicious Butternut Squash on baking tray
This easy recipe shows you how to make a delicious vegan butternut squash soup. Super tasty and great as a starter or appetizer, or even as a main course. This creamy vegan soup is made using some coconut milk which makes it a dairy free butternut squash soup.
After roasting on my new stainless steel baking trays
Vegetarian Butternut Squash Soup
This cream of butternut squash soup only contains plant based ingredients making it both vegetarian as well as vegan. Butternut squash is actually a fruit that is treated as a vegetable in the kitchen. It is very much like a pumpkin in some ways, in colour, texture and taste.
For this recipe, I used some pre-cut blocks of butternut squash that I bought all ready made from our local supermarket. This made the preparation very easy, as there was no chopping involved at all. I just had to peel the shallot and the garlic.
I roasted the butternut squash on some new stainless steel baking trays I had bought on Amazon. Fantastic! I am now convinced my old teflon covered baking tins will have to go and be completely replaced with stainless steel. So easy to clean and no sticking!
Soups are so easy to make using a handheld immersion blender, and it means your washing up is also limited to your baking tray, saucepan and the blender. Roasting the butternut squash means you do not have to simmer for long in the saucepan, and adds an extra nutty taste to the soup.
What to eat with Butternut soup
Well, I ate this soup just on its own and it was delicious. But it would also be great accompanied by some tasty sourdough bread or even some buttered Irish Wheaten bread (if you are not worried about it not being vegan that is).
You could also garnish with some paprika for an extra kick and colour, or even add a red chilli pepper if you want to add a real kick to it.
But seriously, it is seriously good, just on its own. So I hope you enjoy making this recipe.
If you do try it please let me know how you got on in the comments section below!
How to make Vegan Butternut Squash Soup
Ingredients
- 600g butternut squash in cubes
- 3 garlic cloves
- 1 shallot
- 1/2 can full fat creamy coconut milk
- 400ml vegetable stock (vegetable broth)
- Salt and Black Pepper
- Olive oil cooking spray
Optional to garnish
- Some roasted flaked almonds
- A splash of coconut milk
Instructions
- Place the butternut squash flesh, the garlic and the shallot on a baking tray, spray with some olive oil cooking spray and roast in a pre-heated oven for 30-35 minutes at 180C.
- Roast some flaked almonds in a skillet until slightly browned.
- When the butternut squash, garlic and shallot is finished in the oven, put it in the saucepan with the vegetable stock and half a tin of coconut milk.
- Bring to the boil over medium heat and simmer for about 10 minutes.
- Then remove from the heat and use an immersion blender to blend the contents to a soup. Season the soup to taste with salt and ground black pepper.
- Garnish with the roasted almond flakes and a twirl of coconut milk.
Notes
Serve up with some tasty bread for a delicious vegan meal.
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 214 Total Fat: 15g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 0mg Sodium: 372mg Carbohydrates: 21g Fiber: 5g Sugar: 4g Protein: 3g
This nutrition information was automatically calculated by Nutritionix, but may not be 100% accurate.
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Source: https://recipesformen.com/vegan-butternut-squash-soup/