Creamy Vegan Butternut Squash Soup
This velvety and nourishing creamy vegan butternut squash soup is a celebration of the autumn season, featuring the rich and earthy flavors of roasted butternut squash, aromatic thyme, and a touch of miso nooch magic. Whether enjoyed as a cozy weeknight dinner or a delightful addition to your Thanksgiving feast, this soup is sure to bring a taste of fall to your table. This recipe is vegan, oil-free, gluten-free, and refined sugar-free!
Equipment
- 1 blender
Ingredients
For The Soup:
- 1 butternut squash
- 1 onion Preferably a sweet variety
- 4-6 cloves garlic
- 3 tablespoon coconut aminos
- 1 teaspoon dried thyme
- ½ teaspoon dried sage
- ⅓ cup Wilderness Poets Cashew-Milk SPiN nut milk concentrate
- 4 cups vegetable broth
- 1 tablespoon Wilderness Poets Miso Nooch
Toppings:
- 2 tablespoon Wilderness Poets Cashew-Milk SPiN nut milk concentrate
- ¼ cup water
- ¼ cup raw hazelnuts
- fresh sage to garnish
Instructions
- Preheat your oven to 400°F (200°C).
- Begin by peeling the butternut squash with a vegetable peeler and removing the seeds. Cut it into medium-sized chunks and add to a baking sheet. Roughly chop the onion and peel the garlic cloves. Add them to the baking sheet. Drizzle the coconut aminos on top and sprinkle with thyme and ground sage. Lightly toss to ensure all the vegetables are evenly coated.
- Place the baking sheet in the preheated oven and roast for approximately 30-35 minutes or until they become tender and slightly caramelized. You can check the doneness of the roasted veggies by piercing the butternut squash with a fork; it should be soft.
- You can either blend the roasted veggies with an immersion blender in the large pot you will be cooking the coup in, or you can add the mixture to a high-speed blender. Add the roasted veggies to the blender along with half of the vegetable broth, and the cashew cream SPiN and blend until a velvety texture has been achieved.
- Pour the creamy butternut squash soup mixture into a large soup pot and add the remaining vegetable broth. Mix until well combined. Sprinkle the miso nooch on top and mix again. Cover and set to medium heat and allow to cook for 15-20 minutes.
- Once the soup has cooked for a little bit and you are ready to serve, make the cashew cream by combining the SPiN and water in a blender and blending until thick and creamy. It should resemble heavy cream. Pour the cashew cream in a circle on the top of the soup. Add fresh herbs, crushed hazelnuts, and black pepper. Serve and enjoy!
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