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

DirectionsStep1Preheat the oven to 400°F (200°C).Step2Add peeled and chopped butternut squash to a mixing bowl. Add the extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated.Step3Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.Step4Bake for 30 minutes until roasted.Step5When the butternut squash is roasted, add olive oil to a pot along with the chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.Step6Add the roasted butternut squash and toss it with the onions and spices. Add the vegetable stock and soy sauce.Step7Bring to a simmer. Let it simmer for around 15 minutes for the flavors to blend.Step8Switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot. If you don't have an immersion blender then let the soup cool for a few minutes and then transfer to your ble…Step9Stir in the coconut milk.Step10Add sea salt and ground black pepper to taste.Step11Ladle into bowls and serve topped with a sprinkle of ground black pepper and a sprig of fresh thymeIngredientsIngredients6 ½ cupsButternut Squash (2.2 pounds/1kg, Peeled and Chopped)3 tablespoonsOlive Oil (Extra Virgin)½ teaspoonDried Thyme½ teaspoonDried Basil0.12 teaspoonSea Salt0.12 teaspoonBlack Pepper (Ground)1 Medium Onion (White, Yellow or Brown, Chopped)1 tablespoonGarlic (Crushed)½ teaspoonCumin0.12 teaspoonPaprika4 cupsVegetable Stock (960ml)1 tablespoonSoy Sauce1 cupCoconut Milk (240ml, Canned, Full Fat, Unsweetened)add Sea Salt And Ground Black PepperSee moreNutritionalNutritional520 Calories42 gTotal Fat40 gCarbohydrate888 mgSodium6 gProteinFrom lovingitvegan.comRecipeDirectionsIngredientsNutritional

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    Vegan Butternut Squash Soup with Coconut Milk

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  • WEBJun 19, 2020 · Directions. Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish. Bake in the preheated …

    Rating: 5/5(5)
    Total Time: 1 hr 40 mins
    Category: Dinner
    Calories: 498 per serving
    1. Preheat the oven to 350 degrees F (175 degrees C). Place butternut squash in a baking dish.
    2. Bake in the preheated oven until softened and easy to cut into, 35 to 40 minutes.
    3. Allow squash to cool until safe to handle. Peel, seed, and cut squash into chunks and place in a bowl.
    4. Heat oil in a large pot over medium heat. Add carrots and cook for 3 minutes. Mix in onion and celery; cook until browned and soft, 3 to 5 minutes more. Add tomato sauce, 1 1/2 teaspoons dried basil, and salt; cook until slightly thickened, 5 to 10 minutes.

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    WEBNov 16, 2021 · 1 (14.5 oz) can of full fat coconut milk. 1 tbsp apple cider vinegar. 2 tsp minced ginger (or more, to taste) Preheat oven to 400°F and line a large baking sheet with parchment paper. Add your butternut

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    WEBOct 18, 2023 · Cut the butternut squash into quarters. Scrape out the seeds using a spoon. Brush 1 tablespoon of the oil all over the squash. Place the squash skin-side-up …

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    WEBMar 15, 2022 · How to make Vegan Butternut Squash Soup. 1. Saute the vegetables. Add a large pot on the stove and heat to medium-high heat. Drizzle with a little olive oil and …

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    WEBJul 28, 2024 · Get out your big Dutch oven, warm a little olive oil in the bottom, then add chopped onion, minced garlic, and ginger. 2. Add your root vegetables: Add cubed butternut squash and any other root …

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    WEBNov 18, 2018 · Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. Place squash pieces cut

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    WEBOct 11, 2023 · In a large pot over high heat, add potato, pumpkin and vegetable stock and bring to a soft boil, turn the heat down to low and simmer for 15 minutes or until vegetables are completely cooked. Turn …

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    WEBSep 19, 2023 · Preheat the oven to 400 degrees Fahrenheit. Peel the squash and then cut in half and scoop out the seeds. Cut into cubes. Add the peeled and chopped carrots and squash to a baking tray lined with …

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    WEBJan 10, 2024 · Step 3. Add the rest of the ingredients. Next, add the rest of the ingredients, bring it all to a light simmer then simmer uncovered for 15-20 minutes until the squash and lentils are tender. Step 4. Blend some …

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    WEBNov 3, 2021 · Step 2: Incorporate the carrots and butternut squash and cook over medium-high heat until they begin to soften, for about 5 to 10 minutes. Step 3: Add all the remaining ingredients, stir until well …

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    WEB1 butternut squash, peeled, seeded, and cubed. Add the garlic, sage, rosemary, and ginger. Stir and cook until you can smell the fragrance of the herbs, then add 3 cups of the veggie broth. Bring to a boil, cover, and …

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    WEBOct 31, 2023 · Spread the chopped butternut squash and carrots on a large baking sheet in a single layer. Sprinkle half the cumin over the vegetables, season with salt and freshly ground black pepper. Drizzle a …

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    WEBOct 26, 2020 · In a large soup pot, heat the olive oil over medium-high heat. Add onions and sauté for 3-5 minutes, until onions are translucent. Add minced garlic and sage and sauté for another minute until fragrant. …

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    WEBNov 15, 2020 · Season with salt and pepper and toss to combine. Bake for 25-30 minutes, or until squash and carrots are tender. Transfer to a large pot or Dutch oven and add vegetable broth, coconut milk, cinnamon, …

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    WEBJul 7, 2024 · Reduce the heat to a slow simmer and allow the soup to cook for at least 35 minutes, or until the squash is soft. Puree the soup in a food processor or blender, or …

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    WEBInstructions. Preheat oven to 425 degrees. Line a rimmed baking sheet with aluminum foil and spray with nonstick cooking spray. Cut the squash in half lengthwise and remove seeds with a spoon. Place the cut side down on …

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