Description
This flavorful soup can be made vegan by using vegetable stock and olive oil in place of the chicken stock and butter.
Ingredients
Scale
- 1 large butternut squash (about 3 cups cooked)
- 1 small yellow onion
- diced 1 shallot
- 1 tablespoon butter (or substitute olive oil)
- juice of 1/2 lime (about 1 tablespoon)
- 1/2 teaspoon fresh ginger, minced (I buy the already-diced kind to save time)
- 1–2 cups chicken stock (use vegetable stock to make this a vegan soup)
- salt and pepper
Optional toppings: cilantro and a drizzle of honey
Instructions
- To roast your squash, preheat the oven to 400 degrees. Cut your squash in half and scoop out the seeds. Place the squash on a baking sheet and bake 40-60 minutes, until the flesh is tender when you pierce it with a fork. Allow the squash to cool and then scoop out the flesh. You’ll need about 3 cups for this recipe; if you have an extra large squash you can save the remaining for something else.
- In a medium pot over medium heat, saute the onion and shallot until soft and lightly browned, about 5 minutes. Place the sauteed onion, shallot, roasted squash, lime juice, ginger, and chicken stock (start with 1 cup and add more until you get your desired consistency. I used 1 1/2 cups) in a blender and blend until smooth. Transfer the soup back to the pot and heat until warm.
- Taste and add salt and pepper, if desired (I didn’t think it needed any). Serve with a sprinkle of fresh or dried cilantro and a drizzle of honey. Enjoy!
- Prep Time: 15
- Cook Time: 60 minutes
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 192
- Sugar: 9.5g
- Sodium: 203mg
- Fat: 3.5g
- Carbohydrates: 40g
- Protein: 6.5g