Butternut Squash Soup - Fall 2020

 

Vegan + Gluten-Free

This soup is hearty and warm and perfect for those fall feels, even if it’s still 100 degrees outside. It’s easy to make and easy to freeze if you make a big batch and want to defrost for an easy dinner. Pair it with some of that sourdough bread you abandoned making in April, and you’re set! We’re not about making a bunch of special trips to the store, here are a couple of notes on cooking with what you have:

  • If you’re not dairy-free or vegan, you can use chicken broth instead of vegetable broth

  • We prefer to use avocado or coconut oil, but any butter or oil that you generally use for cooking will work!

  • You can use milk or cream in substitution for the coconut milk if you don’t have that on hand

 
Bridge_and_Bloom_Fall_2020_Love_Letters_Butternut_Squash_Soup_Recipe@2x.png
 
 

Ingredients / 

  • 1 large or 2 small-medium butternut squash

  • 4 cloves of garlic

  • 1 shallot

  • 1 whole medium yellow/sweet onion

  • 1.5 cups of vegetable broth

  • 1 can of coconut milk or

  • 4 tablespoons of coconut butter/cream

  • Avocado oil

Seasonings /

  • Salt and pepper to taste

  • 1 teaspoon garlic powder

  • 1 teaspoon onion powder

  • 0.5-1 teaspoon allspice

  • 1 teaspoon Italian herb blend

Optional Ideas / 

  • Top with pistachios, green onions, croutons, or pepitas

  • Add jalapeño while cooking for a kick

 

Directions / 

  1. Roast 2 large whole butternut squash at 395°F for 50-60 minutes or until soft all the way through.

  2. Once they are soft, take out and carefully cut each squash in half long way and let cool for 30-45 min.

  3. While the squash are cooling dice garlic, onion, and shallot.

  4. Once the squash is cool, remove seeds and remove skin. Place squash in a bowl to the side.

  5. Heat a large pot with oil at medium-high heat and add the onion, garlic, and shallots. Season with salt and pepper ingredients for about 5-7 min or until soft. 

  6. Turn heat to low and mash the cooled squash with hands directly into pot. Add seasonings and stir.

  7. Allow ingredients to get warm, then add broth and turn to medium heat for a nice simmer for 5 minutes. 

  8. Add coconut milk and turn to medium-low heat, for a slow simmer. Here you can add more broth to adjust the consistency if you like it clearer. Taste and add more seasonings if needed.

  9. Let simmer for 10-20 min. Cool for 15 min then enjoy! Pair with our Featured Fall Wines for a fancy night :) 

    We love it best the reheated the day after, just sayin…

 
Recipes, Fall 2020Marti Martin