A password will be e-mailed to you.

If you have a guest or two who follow a vegan diet, this Vegan Pureed Butternut Squash soup is the perfect recipe to add to your Thanksgiving spread. Everyone can enjoy this vegan dish without sacrificing the classic flavor profiles in a traditional Butternut squash soup.

Over the next couple weeks, we are compiling our favorite Lakelander magazine recipes so you can start prepping your ideal Thanksgiving meal.

This recipe was originally published in Issue 21. Find more recipes and original article here.

Pureed Butternut Squash Soup (Vegan)

2 butternut squashes (7 to 8 pounds total), cut in half lengthwise and seeded
1 tablespoon kosher salt
2 tablespoons coconut oil
2 cups onion, finely diced
2 cups celery, chopped
1 small bunch cilantro
3 large garlic cloves, coarsely chopped
1 cinnamon stick
1/2 teaspoon nutmeg
6 cups vegetable broth
4 cups coconut cream
1 cup pumpkin seeds, lightly salted and roasted

Preheat oven to 375 degrees F.

Oil a baking sheet or line with parchment paper.

Place squash on baking sheet, cut side faced down. Bake for 15 minutes or until squash is fork tender.

Remove skin from the squash. Roughly chop the squash and set aside.

Heat oil in a large saucepan over medium heat. Stir in onions, celery, and garlic, and cook until fragrant.

Add the squash and half the stock. Using an immersion blender, carefully puree the items in the saucepan.

To the pureed mixture, add remaining stock, coconut cream, cilantro, and cinnamon stick. Bring to a boil, then add salt and nutmeg. Simmer for 5 to 7 minutes. Remove cinnamon stick and cilantro from soup.

Serve hot, garnished with toasted pumpkin seeds.

 

0