Vegan Spicy Butternut Squash Soup
- Total Time: 50 mins
- Yield: 8
Description
This creamy – without the cream – soup is full of warm spices and hot chillies and makes for an exciting first course to a Thanksgiving feast.
Ingredients
Units
- 4-5 cups (960 ml-1.2 L) of vegetable stock
- 750 g butternut squash, peeled, seeds removed, cut into 2cm dice
- 4 tbsp olive oil
- 1 tsp ground cumin powder
- 1 tsp ground coriander powder
- 1 tsp curry powder
- 2 onions, peeled and chopped
- 2 carrots, peeled and chopped
- 2 sticks celery, trimmed and chopped
- 1-2 cloves of garlic, peeled and finely chopped
- 1 mild red or green chilli, seeds removed, finely chopped
- lemon juice, to taste
- sprigs thyme, to garnish (optional)
- Cashew cream , to garnish (optional)
Instructions
- Preheat the oven to 450 Deg F
- Add the squash to a roasting tray with 2 tbsp of olive oil and all the spices. Mix and coat them well to cook in the oven for 20 to 25 minutes, or until soft.
- Meanwhile, place a wide pan on a medium heat and add the remaining olive oil. Add the onion, carrot, celery, garlic and chopped green chilli and fry for 10 minutes, or until softened . Add the roasted squash and vegetable stock to the pan. Bring to the boil then reduce to a simmer for 5 to 10 minutes, or until all of the vegetables are soft and cooked through.
- Pulse them all in a food processor until smooth. Taste and check for spices and salt. Add some lemon juice to it and serve warm with bread.
- Garnish with thyme sprigs and a drizzle of cashew cream before serving.
- Prep Time: 15 mins
- Cook Time: 35 mins
- Category: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 130
If You Liked This Recipe, You’ll Love These
- Lemon and Butternut Squash Soup
- Liangban Tofu: Spicy Cold Tofu
- Creamy Onion Soup
- General Tso’s Cauliflower
Frequently Asked Questions
How can I adjust the spiciness of the soup?
To adjust the spiciness, you can vary the amount of chopped chilli used. For a milder soup, use less than one chilli, or remove more seeds. For extra heat, add more chilli or include the seeds.
What can I use as a garnish for this soup?
I love garnishing with thyme sprigs and cashew cream — the cashew cream adds a lovely creamy texture and the thyme brings a hint of herbaceous flavor.
Can I make this soup ahead of time?
Yes, you can make the soup ahead of time and store it in the refrigerator. Reheat it gently on the stove before serving, and add lemon juice to taste.
