Hi Guys!! You ready for Thanksgiving tomorrow!? I have just about every possible recipe on the blog, so please let me know what you are looking for!

Also, I did a Facebook live cooking class making the best Thanksgiving salad, my favorite Brussels sprouts dish ever and a little tutorial on making gluten-free gravy.

Today come join my friend Gaby and I while we show you exactly what we are making for Pre-Thanksgiving Dinner appetizers and drinks. We will be over on our Facebook pages at 11AM PT- please come join us and ask all of your Thanksgiving questions!

Vegan Roasted Butternut Squash Soup from HeatherChristo.com

OK- when we get all fancy on Thanksgiving sometimes we start with a soup course, and this butternut squash soup is exactly what we would serve and is one of my favorites.

Butternut Squash Soup was the first soup that I ever learned how to make in culinary school. My mom had always made it at home, but I don’t think that I had really paid attention. I was more interested in making things like chocolate mousse tarts than vegetable soups in high school.

When I did learn about the joy of vegetable soup I was 23. And because I had the metabolism of a 23 year old I was more than happy to add a stick of butter and a pint of heavy cream to my soup and call it good. But it was a little later when I was working at La Folie in San Francisco when one of the chef’s taught me about really tasting the ingredients (oh, duh! It was kind of hard to do that with 6,000 calories of saturated fat tossed in for good measure!) I found that the squash itself was something to be celebrated and embraced, not covered up with a stick of butter and a glug of cream. That has stuck with me, and now I lean on it heavily as my butter and cream have been stripped from my tool box anyways- and you know what? It’s just as good. In fact, it’s better.

So if you are looking for a lighter, cleaner and super delicious version of butternut soup- this is your recipe!

Vegan Roasted Butternut Squash Soup from HeatherChristo.com

Vegan Roasted Butternut Squash Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3.5-4 pound butternut squash
  • 4 tablespoons olive oil
  • 1 yellow onion, rough chopped
  • 1 large bay leaf
  • ½ cup dry sherry
  • 6 cups vegetable broth (or you could use chicken broth)
  • Kosher salt and black pepper to taste
  • Garnish: coconut cream and fresh chives
Instructions
  1. Preheat an oven to 400 degrees.
  2. Using a large, sharp knife, split the squash in half. Clean the seeds from the center and cut off the stem. Rub the squash halves in the olive oil and place them cut side down on a baking sheet.
  3. Roast the squash 45 minutes or until the skin is golden. Remove from the oven and set aside until the squash is cool enough to handle.
  4. Meanwhile, in a large soup pot over medium heat add the oil and the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, 5 to 7 minutes- it is ok if the onions brown a little bit.
  5. Add the dry sherry and scrape up all of the browned bits from the bottom of the pot.
  6. When the squash is cool enough to touch, peel the skin away from the cooked squash and discard. Scoop or cut the squash from the pan and add it to the soup pot with the onion, bay leaf and the sherry.
  7. Add the broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  8. Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the pot and heat gently before serving.
  9. If desired, garnish with a little coconut cream and some fresh chives.

 

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vegan-roasted-butternut-squash-soup-from-heatherchristo-com

Hi Guys!! You ready for Thanksgiving tomorrow!? I have just about every possible recipe on the blog, so please let me know what you are looking for!

Also, I did a Facebook live cooking class making the best Thanksgiving salad, my favorite Brussels sprouts dish ever and a little tutorial on making gluten-free gravy.

Today come join my friend Gaby and I while we show you exactly what we are making for Pre-Thanksgiving Dinner appetizers and drinks. We will be over on our Facebook pages at 11AM PT- please come join us and ask all of your Thanksgiving questions!

Vegan Roasted Butternut Squash Soup from HeatherChristo.com

OK- when we get all fancy on Thanksgiving sometimes we start with a soup course, and this butternut squash soup is exactly what we would serve and is one of my favorites.

Butternut Squash Soup was the first soup that I ever learned how to make in culinary school. My mom had always made it at home, but I don’t think that I had really paid attention. I was more interested in making things like chocolate mousse tarts than vegetable soups in high school.

When I did learn about the joy of vegetable soup I was 23. And because I had the metabolism of a 23 year old I was more than happy to add a stick of butter and a pint of heavy cream to my soup and call it good. But it was a little later when I was working at La Folie in San Francisco when one of the chef’s taught me about really tasting the ingredients (oh, duh! It was kind of hard to do that with 6,000 calories of saturated fat tossed in for good measure!) I found that the squash itself was something to be celebrated and embraced, not covered up with a stick of butter and a glug of cream. That has stuck with me, and now I lean on it heavily as my butter and cream have been stripped from my tool box anyways- and you know what? It’s just as good. In fact, it’s better.

So if you are looking for a lighter, cleaner and super delicious version of butternut soup- this is your recipe!

Vegan Roasted Butternut Squash Soup from HeatherChristo.com

Vegan Roasted Butternut Squash Soup
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 3.5-4 pound butternut squash
  • 4 tablespoons olive oil
  • 1 yellow onion, rough chopped
  • 1 large bay leaf
  • ½ cup dry sherry
  • 6 cups vegetable broth (or you could use chicken broth)
  • Kosher salt and black pepper to taste
  • Garnish: coconut cream and fresh chives
Instructions
  1. Preheat an oven to 400 degrees.
  2. Using a large, sharp knife, split the squash in half. Clean the seeds from the center and cut off the stem. Rub the squash halves in the olive oil and place them cut side down on a baking sheet.
  3. Roast the squash 45 minutes or until the skin is golden. Remove from the oven and set aside until the squash is cool enough to handle.
  4. Meanwhile, in a large soup pot over medium heat add the oil and the onion. Sprinkle it with salt and cook until the onions are soft and translucent over medium heat, 5 to 7 minutes- it is ok if the onions brown a little bit.
  5. Add the dry sherry and scrape up all of the browned bits from the bottom of the pot.
  6. When the squash is cool enough to touch, peel the skin away from the cooked squash and discard. Scoop or cut the squash from the pan and add it to the soup pot with the onion, bay leaf and the sherry.
  7. Add the broth and place a lid on the soup pot. Let it simmer on low heat for about 30 minutes.
  8. Puree the soup on high (in batches) in the blender until it is very smooth. Add back to the pot and heat gently before serving.
  9. If desired, garnish with a little coconut cream and some fresh chives.