Creole Roasted Butternut Squash Soup

 Plant-Based Creole Roasted Butternut Squash Soup

Embrace the warmth and flavor of a hearty plant-based Creole Butternut Squash Soup. This dish combines the natural sweetness of butternut squash with the bold flavors and aromatic notes of the trinity vegetables and Creole seasoning, resulting in a soul-soothing bowl of comfort. Here's a step-by-step recipe to create this delicious soup:

Ingredients:

• 1 medium - large butternut squash, peeled, seeded, and cubed (1.5-2lbs)

• 1 large onion, diced

• 1 red bell pepper, diced

• 1 celery stalk, diced

• 4 cloves of garlic, peeled

• 2 tablespoons neutral flavor oil

• 4 cups vegetable broth

• 1 Tablespoon Creole seasoning (adjust to taste)

• 2 bay leaves

• 1 cup coconut milk

• Salt and pepper to taste

• Toasted pumpkin seeds for garnish

• 1 Tablespoon of chili oil for garnish (optional)

Instructions:

1. Preheat the Oven: Preheat your oven to 400°F (200°C).

2. Roast the Vegetables:

• Place the cubed butternut squash, chopped onion, red bell pepper, celery and garlic cloves on a baking sheet.

• Drizzle with olive oil and toss to coat evenly.

• Spread the vegetables out in a single layer and roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and caramelized, stirring halfway through.

3. Blend the Soup:

• Transfer the roasted vegetables to a blender or food processor.

• Add the vegetable broth and Creole seasoning.

• Blend until smooth and creamy. You may need to do this in batches if your blender is not large enough.

4. Simmer and Season:

• Pour the blended soup into a large pot and heat over medium heat.

• Stir in the coconut milk, bay leaves and bring the soup to a gentle simmer.

• Season with salt and pepper to taste. Adjust the Creole seasoning if needed for more spice. Simmer for 15 minutes.

• If the soup is too thick, you can add more vegetable broth to reach your desired consistency. Remove bay leaves before serving or storing. 

5. Serve and Garnish:

• Ladle the hot soup into bowls.

• Garnish with toasted pumpkin seeds and chili oil for added crunch and spice.

Tips:

• For an extra layer of flavor, you can add a splash of lime juice or a sprinkle of fresh herbs like cilantro or parsley before serving. Crispy Fried Sage Leaves work wonderful here as well.

• If you prefer a chunky soup, blend only half of the roasted vegetables and leave the rest as they are for added texture.

• Serve with Plant Based Andouille or Italian Sausage Links and French Bread for a complete hearty meal.

Enjoy the rich and comforting flavors of this plant-based Creole Butternut Squash Soup. It's perfect for cozy nights, gatherings with friends, or whenever you crave a warm, hearty meal.

Let’s Geaux! Veg Out Daily & Eat More Plants

Dr. Omilade

Veg Out Daily