Butternut Squash Soup - Vegan

Ingredients

  • salt
  • 1
  • bay leaf
  • 1
  • bay leaf
  • 1 pinch
  • white pepper
  • + 45 more ingredients
    • 1 pinch
    • white pepper
    • ½ teaspoon
    • nutmeg, freshly ground
    • ½ teaspoon
    • nutmeg, freshly ground
    • 2 teaspoons
    • parsley, finely chopped
    • 2 teaspoons
    • parsley, finely chopped
    • ¼ teaspoon
    • paprika
    • ¼ teaspoon
    • paprika
    • 3 quarts
    • vegetable stock
    • 3 quarts
    • vegetable stock
    • 4 lbs
    • butternut squash
    • 4 lbs
    • butternut squash
    • 2 cups
    • carrots, diced ½ inch dice
    • 2 cups
    • carrots, diced ½ inch dice
    • 2 cups
    • celery, diced ½ inch dice
    • 2 cups
    • celery, diced ½ inch dice
    • 1 cup
    • onion, diced ½ inch dice
    • 1 cup
    • onion, diced ½ inch dice
    • ½ cup
    • dry sherry
    • ½ cup
    • dry sherry
    • 2 tablespoons
    • olive oil
    • 2 tablespoons
    • olive oil
    • 2 teaspoons
    • salt
    • 2 teaspoons

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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