Sweet Vegan Butternut Squash Soup

This sweet, nutty-flavored squash soup is perfect for cold, fall days. Get ready for a warm hug for your insides. Drizzle with olive oil, non-dairy cream, pumpkin seeds, and fresh thyme, if desired.

Step: 1

Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.

Step: 2

Place butternut squash and sweet potato cut-sides down on the baking sheet.

Step: 3

Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.

Step: 4

While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.

Step: 5

Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.

Step: 6

Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

Per Serving: 221 calories; protein 3.6g; carbohydrates 39g; fat 7.4g; sodium 724.4mg.

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Stew has a perception for being a rib-sticking eating process that warms you up on a freezing , winter day. It’s right that ; a bowl of old menu of beef stew does have warming properties , but stew’s comfort factor more than a way beyond protecting you from the cold . It’s all about those soft and chunks of food and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the ultimate comfort food, no matter the weather.