Trying2beVegan

This will be a basic recipe as I have been asked by family for it and I kinda don’t like the major stories you usually have to read before getting to an online recipe. Prepare at your own risk, but this is loosely how I make mine.

Ingredients:

• 1 medium Onion, roughly chopped
• 2 Stalks Celery, washed, roughly chopped
• 2 Carrots, washed, roughly chopped
• 2 Garlic cloves, peeled
• 1 Butternut Squash, peeled, chopped, deseeded
• Salt (to taste)
• Black pepper (to taste)
• Italian seasoning/mixed herbs (to taste)
• Crushed chili flakes (optional, if you like it spicy)
• 1 can Coconut milk
• Vegan stock cubes (or homemade stock) + water for the stock
• Vegetable oil (for roasting)

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Recipe:

1. Prepare the Squash:

• Peel, chop, and deseed the butternut squash.
• Toss the squash pieces with vegetable oil, salt, black pepper, and Italian seasoning (or mixed herbs).
• Place the squash on a roasting tray and roast in the oven at 400°F for about 25 minutes (or air fry if you prefer), or until the squash looks nicely roasted and tender.

2. Prep the Veggies:

• While the squash is roasting, peel and chop the onion, garlic, celery, and carrots. Set aside.

3. Sauté the Aromatics:

• In a large pot, heat a little vegetable oil over medium heat.
• Add the chopped onion, garlic, celery, and carrots to the pot. Sauté for about 5-7 minutes, or until the veggies soften and the onion becomes translucent.

4. Combine and Simmer:

• Once the squash is roasted, add it to the pot with the sautéed vegetables.
• Add in the coconut milk, vegan stock cubes (dissolved in water), and crushed chili flakes if you want a bit of heat.
• Stir everything together, bring it to a simmer, and cook for an additional 20-25 minutes, allowing all the flavors to meld together.

5. Blend the Soup:

• Once everything is cooked and tender, use an immersion blender to purée the soup until smooth. Alternatively, you can transfer the soup in batches to a blender.
• Taste and adjust seasoning with more salt, pepper, or herbs if needed.

6. Serve:

• Serve the soup hot, garnished with fresh herbs, a drizzle of coconut milk, or some crunchy croutons if desired.

That’s it! You’ve got yourself a creamy, comforting vegan butternut squash soup. Enjoy, and let me know how it turns out in the comments!