Butternut squash soup that is vegan.
took 50 minutes of the overall time. 45 minutes for cooking. Makes. \ 8 portions.
Winter squash and apples go well together. They go well together in this hearty vegan butternut squash soup. You can swap out the apple for a ripe pear for a slightly different flavor that still incorporates traditional fall ingredients. Milwaukee, Wisconsin's Taste of Home Test Kitchen.
1. Reintroduce the pureed mixture to the pan and heat it up while stirring. Serve with additional black pepper and thyme, if desired.
Dietary Information.
1.5 cups: 148 calories, 2g fat (0 saturated fat), 0 cholesterol, 750mg sodium, 33g carb (10g sugars, 8g fiber), and 3g protein.
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Ingredients
• 1 large (4–4 1/2 pound) butternut squash.
• 1 medium onion, diced.
•Crudely chop 1 medium tart apple after peeling it.
• 1 tbsp. Olive oil.
(6) Six minced garlic cloves.
•4 teaspoons of fresh minced thyme or 2 teaspoons of dried thyme.
• 1/2 teaspoon dried marjoram.
Salt, 1/4 teaspoon.
Pepper, 1/4 teaspoon.
8 cups of vegetable stock.
Fresh thyme leaves and cracked black pepper are optional.
HOW TO PREPARE
1. Bake at 400 degrees. Squash should be cut in half lengthwise, with the seeds removed. Squash should be placed cut side down in a greased 15x10x1-in. Baking dish. 45–60 minutes of baking should be done with the lid off. Cool a little. Pull out the flesh and set it aside.
2. As soon as the onion and apple are soft, cook them in oil in a Dutch oven. Add the garlic and cook for another minute. Add seasonings and cook for 10 seconds, or until fragrant. Bring the squash and broth to a boil. To allow flavors to meld, lower heat and simmer, covered, for 15-20 minutes. A little cooling. Soup should be blended in batches under cover.
