Vegan Butternut Squash Soup With Coconut Milk, Carrots, Celery, Onion, Sage, Rosemary Recipes

Listing Results Vegan Butternut Squash Soup With Coconut Milk, Carrots, Celery, Onion, Sage, Rosemary Recipes

Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits; discard. Scoop the flesh of the squash from the skin and put into a …

Rating: 4.9/5(10)
1. Preheat oven to 400 degrees F. Cover a baking sheet with parchment paper or a silicone baking mat.
2. Cut the onion in half (no need to peel). Lay the halves flesh-side down on the baking sheet. Put the butternut squash on the baking sheet. Roast the vegetables until the squash is tender enough that you can easily slide a paring knife into it, testing in several places, 1 to 1 1/2 hours (time varies depending on size and shape of the squash). Remove from oven and set aside until the squash is cool enough to handle.
3. Using a large knife, cut the squash in half lengthwise. Use a spoon to scoop out the seeds and stringy bits; discard. Scoop the flesh of the squash from the skin and put into a blender. Peel off the skin from the onion and add the onion to the blender along with the coconut milk, maple syrup, salt, and 1/2 cup chicken broth. Puree until smooth. Taste and add more salt and more broth as needed for flavor and to reach the desired consistency.
4. If soup has cooled considerably, transfer to a pot to warm on the stove. Divide into serving bowls and top with a pinch of fresh sage.

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Season with nutmeg, salt and pepper and and cook for 1-2 minutes. Add butternut squash puree and nutritional yeast and stir well. Pour in the stock and bring the soup to a boil. Lower the heat and …

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In a large stockpot over medium heat, heat the olive oil and sauté the garlic, onions, and celery, stirring often, until soft and fragrant—about 5 minutes. Add the carrots, butternut squash, and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender—about 30 to 40 minutes.

Rating: 4.1/5(97)

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Add the roasted butternut squash and toss it with the onions and spices. Add the vegetable stock and soy sauce. Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend. Switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot.

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Instructions. In a large saucepan heat the coconut oil on a medium heat, then gently saute the diced onion and garlic for 1-2 minutes until translucent. Add the curry paste, ground ginger, ground coriander and salt, stir until everything is combined. Cook for 2-3 minutes until the spices are fragrant.

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Butternut Squash Soup with Coconut Milk The Eyes Of A Boy. pepper, garlic powder, salt, coconut milk, butter, yellow onion and 2 more.

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½ tablespoon minced fresh rosemary 1 teaspoon grated fresh ginger 3 to 4 cups vegetable broth Freshly ground black pepper For serving Chopped parsley Toasted pepitas Crusty bread Instructions Heat the oil in a large pot over medium heat. Add the onion, salt, and several grinds of fresh pepper and sauté until soft, 5 to 8 minutes.

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Heat the remaining 2 tbsp. olive oil in a large pot and cook onions and garlic until tender. Allow the squash and carrots to cool, then place in a high-powered blender with vegetable broth with onions and garlic. Puree until smooth. Return mixture to pot. Add salt, pepper, ginger, and coconut milk and bring to a simmer.

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Sauté until onions are translucent – about 5 minutes. Step 2: Add beans, butternut squash, curry powder, thyme, coconut milk, salt, coconut sugar and vegetable broth. Bring to a boil, reduce to simmer over medium low heat, cover the pot and cook about 10 …

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Instructions. Preheat the oven to 375 degrees F. Chop the tip and tail off the butternut squash and scoop out the seeds and innards. Drizzle olive oil over the flesh and sprinkle with sea salt and a dash of cinnamon. Place both halves face-down on a baking sheet and roast on the center rack of the oven for 40-50 minutes or until the flesh is

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In a large soup pot, heat the olive oil over medium heat. Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes. Add the sliced carrots and celery and cook for another 3 to 5 minutes. Add the chopped butternut squash and stir just to coat the butternut squash with the oil.

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Rinse the seeds free of most of the squash flesh and pat dry on a towel. Preheat oven to 350 F. Place seeds on a baking sheet and drizzle with a small amount of oil and sprinkle with salt. Bake for 10-15 minutes or until slightly golden. Stir every 5 minutes for even roasting and watch carefully to prevent burning.

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Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C Satay chicken noodle soup with squash 15 ratings Serve this warming bowl of spicy, nourishing chicken noodle soup whenever you fancy some comfort food.

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In a large pot, saute the onion in the oil for 5 minutes. Add in the garlic and saute for an additional minute. Add in all of the remaining ingredients minus the milk and simmer for 30 minutes or until the squash and carrots are tender. Let cool slightly. Add in the milk to the pot.

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Ingredients for this dish include white onion, garlic cloves, celery, curry powder, cumin, uncooked red lentils, butternut squash, full-fat or light coconut milk, diced tomatoes, and vegetable broth. If you want your soup extra thick and creamy, scoop about two cups of your cooked soup and pour it into a blender.

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Thai spices and creamy coconut milk distinguish this version from traditional butternut squash soup. Curry paste is a convenient way to add complex flavor, but if you want to make sure this soup is vegan or if you are allergic to shellfish, check the ingredient list carefully--some brands contain shellfish.

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Frequently Asked Questions

What can i do with butternut squash and carrot?

Carrot is a great addition to a vegan butternut squash soup because it adds beautifully to the color and the texture. And once that butternut and carrot is perfectly roasted, you add it to a pot with sautéed onions and garlic and spices and then add coconut cream and vegetable stock...

What is vegan butternut squash soup?

Vegan Roasted Butternut Squash Soup is an easy and healthy recipe to cozy up with on a chilly night! A whole Winter squash is caramelized in the oven, then blended with coconut milk, vegetable broth, garlic, and spices until ultra creamy. You’ll be surprised how simple it is to make such an impressive soup!

Can you add coconut milk to butternut squash soup?

Add coconut milk: For a creamier, but still vegetarian soup, add a splash of unsweetened coconut milk. Curried butternut squash soup: In addition to the cumin and smoked paprika called for in the recipe below, add 1/2 to 1 teaspoon of curry powder.

What is the best vegan soup to make?

A hearty and warming vegan soup with butternut squash, coconut milk and fragrant thai spices. In a large saucepan heat the coconut oil on a medium heat, then gently saute the diced onion and garlic for 1-2 minutes until translucent.

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