FOOD FOR THE SOUL: Roasted Butternut Squash Soup
Roasted Butternut Squash Soup
Recipe by CHEF STACEY DOUGAN
Autumn is officially here and we’re celebrating with an amazing recipe sure to please your entire family!
INGREDIENTS (Serves 6)
- One large butternut squash (about 3 pounds), halved vertically and seeded
- 3 tablespoons vegetable oil
- 1/2 cup chopped onion or shallot
- 1 teaspoon sea salt
- 4 garlic cloves (minced)
- 1 teaspoon agave nectar
- 1/8 teaspoon ground nutmeg
- Freshly ground black pepper (to taste)
- 4 cups vegetable broth
- 1 tablespoons vegan butter or margarine (I like Earth’s Balance)
Preheat the oven to 425 degrees (°F) and line a rimmed baking sheet with parchment paper. Place the butternut squash on the pan and drizzle with just enough vegetable oil to lightly coat the squash on the inside. Rub the oil over the inside of the squash and sprinkle it with salt and pepper. Turn the squash face down and roast until it is tender and completely cooked through, about 45 to 50 minutes. Set the squash aside until it is cool enough to handle, about 10 minutes. Then use a large spoon to scoop the butternut squash flesh into a bowl and discard the tough skin.
Meanwhile, in a large soup pot, warm 1 tablespoon vegetable oil over medium heat until hot. Add the chopped onion and 1 teaspoon salt. Cook, stirring often, until the onion has softened and is starting to turn golden on the edges, about 3 to 4 minutes. Add the garlic and cook until fragrant, about 30 seconds, stirring frequently.
Transfer the cooked onion and garlic to your blender. Add the reserved butternut squash, agave nectar, nutmeg and a few twists of freshly ground black pepper. Pour in 3 cups vegetable broth, being careful not to fill the container past the maximum fill line (you can stir in any remaining broth later). Blend ingredients until smooth.
If you would like to thin out your soup a bit more, add the remaining cup of broth. Add 1 tablespoon vegan butter and blend well. Taste and blend in more salt and pepper, if necessary.
Serve immediately, or let the soup cool completely before transferring it to a proper storage container and refrigerating it for later.