Butternut Squash Soup

September 21, 2018  /  Benjamin Snare

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-3-of-6.jpg

Panera Copycat Vegan Butternut Squash Soup

Serves: 4

Prep Time: 5 minutes

Cook Time: 40 minutes

Ingredients:

  • 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)

Instructions:

  1. Preheat oven to 400 degrees

  2. 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.

  3. Spread them out and drizzle olive oil and salt and pepper on the vegetables and apples.

  4. 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.

  5. Add to a medium sized pot and cover with vegetable broth.

  6. Add curry, cinnamon, honey and orange juice. Simmer for 20 minutes.

  7. Taste for seasoning.

  8. 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.

  9. 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.

  10. Garnish with pumpkin seeds and red chili Flakes.

Recipe Notes:

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

tags / butternut squash, soup, vegan