Butternut Squash Soup - Vegan

Ingredients

  • 3 quarts vegetable stock
  • 4 lbs butternut squash
  • 2 cups carrots, diced ½ inch dice
  • 2 cups celery, diced ½ inch dice
  • 1 cup onion, diced ½ inch dice
  • ½ cup dry sherry
  • 2 tablespoons olive oil
  • + 6 more ingredients
    • 2 teaspoons salt
    • 1 bay leaf
    • 1 pinch white pepper
    • ½ teaspoon nutmeg, freshly ground
    • 2 teaspoons parsley, finely chopped
    • ¼ teaspoon paprika

1 Cute butternut squash in half lenghtwise and remove seeds. 2 Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh. 3 Remove from oven and let cool. 4 Spo...

View full recipe at SpringPad

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