Vegan Roasted Butternut Squash Soup
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
2 pounds butternut squash, halved & seeded 1 medium yellow onion, peeled & quartered through stem2 shiitake mushrooms, (minus stems) caps wiped clean1 garlic clove, peeled1/3 cup olive oilKosher salt and freshly ground pepper4 cups vegetable broth (low salt variety preferred)1 cup water (optional) to thin, or add another cup broth
Preheat oven to 450 degrees F. Cut up squash into 2-inch pieces (I bought mine already peeled). Combine squash, onion, mushrooms & garlic on a rimmed baking sheet. Add oil and 1 to 1-1/2 TBS salt and toss veggies to coat (may need to do so piece by piece to avoid making a mess) & spread in single layer on pan. Roast about 30 minutes or until tip of sharp knife easily pierces squash. Toss veggies (I used tongs to turn each piece) & rotate pan halfway through. Let cool, then remove skins if squash wasn't peeled first.
Transfer veggies to a medium saucepan; heat over medium heat. Pour in 2 cups veggie broth & puree with immersion blender until smooth. With blender running, slowly add remaining 3 cups broth and puree until smooth. Bring soup just to a simmer. Taste and add 1 cup water or more vegetable broth to thin to desired consistency. Remove from heat, & season with salt & pepper. Cover to keep warm. Makes 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYH99.
Transfer veggies to a medium saucepan; heat over medium heat. Pour in 2 cups veggie broth & puree with immersion blender until smooth. With blender running, slowly add remaining 3 cups broth and puree until smooth. Bring soup just to a simmer. Taste and add 1 cup water or more vegetable broth to thin to desired consistency. Remove from heat, & season with salt & pepper. Cover to keep warm. Makes 8 one-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user SUNNYH99.
Nutritional Info Amount Per Serving
- Calories: 126.4
- Total Fat: 6.9 g
- Cholesterol: 0.0 mg
- Sodium: 630.9 mg
- Total Carbs: 16.8 g
- Dietary Fiber: 4.6 g
- Protein: 1.3 g
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