I love soup in the fall and winter, and it is nice to cook with squash as well since it is in season. This is an easy recipe, and it is a wonderful option for entertaining if you have vegetarian or vegan guests.
Ingredients
~3 lbs butternut squash
1 tbsp olive oil
Salt & Pepper
2 tbsp vegan butter
2 finely chopped shallot
2.5 cups vegetable stock / bouillon
Toppings (optional): olive oil, sprig of thyme, pumpkin seeds, pepper etc.
Directions
Preheat the oven to 425°F.
Chop the butternut squash. Coat the pieces in olive oil and sprinkle with salt and pepper. If you prefer, you can find pre-diced squash at stores like Trader Joe’s.
Roast on a baking sheet for 45 minutes.
When the squash is done roasting, prepare a large sauce pan.
Melt the butter, then add the chopped shallots and cook until translucent.
Stir in roasted butternut squash.
Add in stock 2.5 cups of stock (I am a big fan of Better Than Bouillon), and bring to a low boil.
Bring to a boil and then remove from heat. Allow to cool and use an immersion blender to blend until smooth.
Add more vegetable stock if desired.
Add toppings if desired when plating.
What do you think?