Vegan butternut squash soup
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 onions, chopped3 stalks celery, chopped3 cloves garlic, chopped1 (1-inch) piece fresh ginger, peeled and finely chopped8 cups vegetable stock or water2 3/4 pounds butternut squash, peeled, seeded, and cubed1/4 cup maple syrup2 tablespoons tamari2 teaspoons finely grated orange zest1 teaspoon sea salt1/2 teaspoon freshly ground black pepper1/4 teaspoon ground nutmeg, plus more for garnish1 cup plain soy milkI left out the maple syrup and just added a little bit of Stevia to give it the syrup sweetness. I also used water instead of the vegetable broth, but next time I will probably try to the broth in hopes of giving it more flavor.
Cook onions, celery, garlic, and ginger in water in a heavy saucepan for 5 minutes, or until the vegetables are tender. Stir in the stock and squash, cover, and bring to a simmer over high heat. Decrease the heat to medium-low and simmer, stirring occasionally, for 30 minutes, or until the squash is tender. Stir in the maple syrup, tamari, orange zest, salt, pepper, and nutmeg.
Using a handheld immersion blender, puree the soup in the pot until smooth. Alternatively, working in small batches, puree in a regular blender until smooth. Stir in the soymilk.
Ladle the soup into bowls. Sprinkle with additional nutmeg and serve.
The soup will keep for 2 days, covered and refrigerated.
It makes a ton of soup and I'm pretty sure I had more than 6 servings. Definitely low calorie if you take out those things.
Number of Servings: 6
Recipe submitted by SparkPeople user WANNABESINGER9.
Using a handheld immersion blender, puree the soup in the pot until smooth. Alternatively, working in small batches, puree in a regular blender until smooth. Stir in the soymilk.
Ladle the soup into bowls. Sprinkle with additional nutmeg and serve.
The soup will keep for 2 days, covered and refrigerated.
It makes a ton of soup and I'm pretty sure I had more than 6 servings. Definitely low calorie if you take out those things.
Number of Servings: 6
Recipe submitted by SparkPeople user WANNABESINGER9.
Nutritional Info Amount Per Serving
- Calories: 120.6
- Total Fat: 1.0 g
- Cholesterol: 0.0 mg
- Sodium: 382.9 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 7.3 g
- Protein: 4.2 g
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