Sweet Vegan Butternut Squash Soup recipe
All Recipes Best Recipe Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes
Ingredients
- 3 tablespoons olive oil 1 medium butternut squash, halved and seeded 1 medium sweet potato, halved 4 cloves garlic, minced 8 leaves fresh sage, or to taste 1 tablespoon maple syrup 4 cups vegetable broth, divided 2 bay leaves, or more to taste 1 cinnamon stick 1 tablespoon fresh thyme 1 teaspoon salt ground black pepper to taste
Nutrition Info
- 220.7 caloriescarbohydrate: 39 gcholesterol: : -fat: 7.4 gfiber: 6.4 gprotein: 3.6 gsaturatedFat: 1 gservingSize: -sodium: 724.4 mgsugar: 10.2 gtransFat: : -unsaturatedFat: : -
Directions Sweet Vegan Butternut Squash Soup
Directions
-
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
Place butternut squash and sweet potato cut-sides down on the baking sheet.
Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.