Vegan Roasted Butternut Squash Soup
Nutritional Info
- Servings Per Recipe: 8
- 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
View full nutritional breakdown of Vegan Roasted Butternut Squash Soup calories by ingredient
Introduction
One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings. One of the best things I have ever made! Recipe adapted from Martha Stewart Living Oct 2009 Roasted Pumpkin Soup recipe. I used less of some ingredients and made smaller portions. I used broth rather than stock. Makes 8 one-cup servings.Number of Servings: 8
Ingredients
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2 pounds butternut squash, halved & seeded
1 medium yellow onion, peeled & quartered through stem
2 shiitake mushrooms, (minus stems) caps wiped clean
1 garlic clove, peeled
1/3 cup olive oil
Kosher salt and freshly ground pepper
4 cups vegetable broth (low salt variety preferred)
1 cup water (optional) to thin, or add another cup broth
Directions
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.
Member Ratings For This Recipe
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