Butternut Squash Soup
It’s fall time... That means the savory goodness of winter squash is in season. Our good friend and member Meredith from It’s Positive Living sent us a few of her favorite recipes to try and now share. Enjoy!
Panera Copycat Vegan Butternut Squash Soup
Prep Time: 5 minutes
Cook Time: 40 minutes
5 cups of butternut squash - cleaned and cubed
2 Honey crisp apples - peeled, cored and cubed
3 carrots - peeled and cut into large pieces
2 tbsp honey
1-2 tsp curry powder
1-2 tsp red chili Flakes (plus more for garnish)
1 tsp cinnamon
1/4 cup freshly squeezed orange juice
4-5 cups vegetable broth
1 tbsp olive oil
1/2 cup coconut milk - the one from the jar
salt and pepper
pumpkin seeds (for garnish)
Preheat oven to 400 degrees
Combine butternut squash, apples and carrots on a baking sheet. You don't want them too crowded because you want them to be able to caramelize a bit.
Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.
Bake for 15-20 minutes until soft and lightly caramelized. Make sure to shake the pan a few times while they bake so that no one side gets burned.
Add to a medium sized pot and cover with vegetable broth.
Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.
Taste for seasoning.
Add contents to a food processor or vitamix. Puree until completely smooth. Feel free to add more vegetable broth or a bit of water to thin it out.
Pour into bowls and take a spoon and add a bit of coconut cream. Swirl it in with the back of the spoon to create an abstract design.
Garnish with pumpkin seeds and red chili Flakes.
Note 1: 5cups is about the size of 1 container from Costco. Otherwise for this recipe you will need about 2 nicely sized butternut squash.
Note 2: Curry powder is very powerful so be light handed with it at First. You want a hint of it, not to over power the whole dish.
Note 3: Most stores have freshly squeezed orange juice in the produce aisle you can buy instead of squeezing your own out.
Note 4: If you notice, the soup is not a super bright orange color but instead has a deeper color. This is due to the caramelizing of the vegetables before cooking the soup. I would take that Flavor over the color any day!
Note 5: Stir up the coconut milk in the can to combine the liquid and the cream.
Source: Girl and the Kitchen