Relax into fall with this creamy delicious winter squash soup courtesy of Veggies Don’t Bite. Layers upon layers of flavor warm you from the inside out. Comfort food extraordinaire!
Ingredients:
1 ½ cups delicata squash
2 cups Tahitian Squash
2 cups butternut squash
4 cloves garlic
1 zucchini
1 cup sweet onion
6 sage sprigs
6 thyme sprigs
coconut oil for brushing squash for roasting (optional)
Himalayan pink salt to taste
½ cup cilantro (loosely packed)
1 tablespoon smoked paprika
½ cup walnuts (soaked overnight if not using a high speed blender)
½ cup raw cashews (soaked overnight if not using a high speed blender)
4 cups veggie broth
pumpkin seeds for garnish (optional)
Method:
1. Preheat oven to 400. Wash and prepare squash. I scooped out seeds, peeled and cut into large pieces before roasting, but you can also roast whole and prep after. If you are using delicata squash, the skin can be eaten. The Tahitian and butternut needs to be peeled. Using a vegetable peeler works great. Make sure to cut in even sized pieces for even cooking. Peel the garlic. Place squash and garlic on a parchment lined cookie sheet.
2. If using coconut oil, brush each squash lightly. Place thyme and sage sprigs over squash making sure to spread out evenly. Lightly sprinkle with salt. Bake for 20 minutes.
3. Meanwhile, wash and cut zucchini and onion. Once 20 minutes is done, place zucchini and onion on the cookie sheet with the squash and garlic. Bake another 25 minutes. If your pieces aren’t uniform then take out any pieces that are soft when tested with a fork and continue to bake until all pieces are soft.
4. Once done and cooled a bit, place everything except sage and thyme in a blender (high speed works best) along with the rest of the ingredients. Then remove the thyme and sage leaves from the stems and add them to the blender. Blend on “soup” setting or on high speed until smooth. If using the “soup” setting, when it is done, the soup will be hot and ready to eat. If not, then you may need to warm on the stove depending on how much you let the veggies cool after roasting.
5. Garnish with pumpkin seeds if desired. Pairs well with my Smoky Tempeh, Apple and Arugula Sandwich!
What’s your favorite winter soup?
Sophia DeSantis is the author of Veggies Don’t Bite, a vegan, gluten free and refined sugar free food blog targeted to all types of eaters. She is the mom of two beautiful boys and wife to an amazing husband. Her and her family live a vegan, gluten free and refined sugar free life 90% of the time because she believes that the stress of having to be perfect shouldn’t overpower the benefits that their healthy lifestyle brings. Through her website, she hopes to reach anybody interested in making a positive health change in their life.
