Vegan Butternut Squash Soup

Yield

6 people

Time

1 hour 20 minutes

This savory vegan butternut squash soup brimming with fall flavor is what cozy dreams are made of.

Ingredients

– 5 lb butternut squash (aproximately 11 cups) – 1 large leek (white + pale green parts) – 1 celery rib diced – 1/2 cup raw cashew (or 1 cup cashew milk - optional) – 6 cups water + more – 3 sprigs sage – 1 Tbsp sage leaves chopped – 2 sprigs rosemary – 1 sprig rosemary – 8 sprigs thyme – 1 bay leaf – S + P to taste – Olive oil as needed – 1/4 cup dried cranberries for garnish (toasted pumpkin seeds, chives, parsley, basil etc...)

1.  Preheat your oven to 400”F.

2.  Peel the butternut squash, discard the seeds and cut it into small 1/2 inch pieces.

3. Prepare a large rimmed baking sheet. Add the diced butternut squash, rosemary, thyme and 1 sprig of the sage. Lightly drizzle with some olive oil, sprinkle with a good pinch of sea salt, black pepper and optionally some red chili flakes.

4.  Toss to coat well all over to prevent sticking, then spread it in a single layer. Roast in the preheated oven for 35 to 45 minutes until nicely golden around the edges giving everything a shake halfway. Once done discard the tough stems from the herbs and reserve some of the roasted squash pieces for garnish ( about a cup or so).

5. Meanwhile slice the white and pale green parts of the leek. (Reserve the green tops for later use). Place the sliced leeks in a bowl of cold water to rinse well. Allow them to soak for a few minutes so all the dirt and sand falls to the bottom of the bowl. Using your hands scoop out the clean leeks and transfer to a clean bowl.

6.  Preheat a heavy bottom soup pot over medium heat. Sautee the leeks and celery in a light drizzle of olive until completely wilted and they start to get some color around the edges. Add the chopped sage and cook until fragrant.

7. Add the bay leaf, 1 sprig of rosemary and roasted butternut squash to the soup pot with the leeks. Pour in the water then add the cashews if using. Bring to a simmer, cover with a lid and cook for 15 minutes or so. Taste and adjust seasonings with salt and pepper, discard the bay and rosemary sprig.

8.– Blend - Very carefully transfer the soup to a powerful blender and puree on the hot liquid setting until silky smooth. (Work in batches here if need be).

9. Adjust seasoning to taste then serve the soup garnished with a drizzle of cashew cream, the reserved roasted butternut squash, a few dried cranberries and fried sage leaves.

Fried Sage Leaves – Melt a couple of tablespoons of vegan butter or olive oil in a small skillet. Once hot add the sage leaves and fry until crispy taking good care not to burn them. Transfer to a paper towel lined plate and sprinkle with a pinch of salt.

Cashew Cream (Optional) – In a very powerful blender puree 1 cup of raw cashews with 3/4 cup water until silky smooth. (If using a Vitamin there’s no need to soak the cashews, otherwise make sure toggle them a quick 25 minute soak in hot water before blending).

WFPB + Plantricious – For dietary compliance make sure to omit the oil and replace with water or veggie stock. To prevent sticking during roasting make sure to line the roasting dish with parchment paper.

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