Greg and I are super excited to take part in the Meatless Monday initiative and will now be introducing new meatless dishes each Monday. For our first post, we are sharing our Creamy Roasted Butternut Squash Soup recipe.
I don’t know about you, but for me there’s something wonderful about the aroma of butternut squash emanating from the oven. It just makes me feel all warm and cozy inside and ready for fall.
OK, enough sappy stuff. It just boils down to the fact that roasted butternut squash is a perfect food for chilly autumn nights. And what’s even more perfect is a warm, creamy soup that’s made from this amazing gourd.
So first, I must mention that this Creamy Roasted Butternut Squash Soup is not only a bowl of pure deliciousness, but it is also gluten-free and vegan.
How did it get so creamy without dairy, you ask? Well, for starters, butternut squash is pretty creamy on its own. Next enter my favorite dairy alternative, coconut milk, for ultra creaminess!
To make this Creamy Roasted Butternut Squash, start by roasting the butternut squash. In order to do so, you’ll need a large knife to cut the butternut squash lengthwise into halves. Next scoop out the seeds. Londyn was happy to help with this task.
Once you’ve scooped out the seeds, place both halves of the squash on a baking sheet with the flesh sides up. Next, add sunflower oil to the well of each half as demonstrated again by Londyn. Then use your fingers to rub the oil all over the flesh side of each half. She wasn’t quite ready to get her hands dirty for this step. 🙂
Londyn returned to season each half with salt and pepper. Thank you Londyn for your assistance with preparing the butternut squash for roasting.
Roast the butternut squash in a 400°F oven for approximately 45-55 minutes until the flesh is soft enough to be scooped out easily. Once it has cooled enough to handle, scoop out all of the flesh into a bowl.
In a soup pot, cook chopped onion in olive oil for 5 minutes, stirring frequently.
Now stir in the butternut squash along with fresh sage, a perfect complement to the squash. Cook for 5 more minutes, stirring frequently.
Add vegetable broth and white wine, and bring the soup to a boil. Cover and reduce to a simmer, cooking for 20 minutes.
Remove from heat and let stand 5 minutes. Use an immersion blender to puree the mixture until no chunks remain.
Stir in coconut milk and simmer for 5 more minutes. Season with additional salt and pepper if desired.
Serve and enjoy!
- 1 butternut squash
- 1 tablespoon sunflower oil
- Salt and pepper to taste
- 1 sweet onion, chopped (about 2 cups)
- 2 tablespoons olive oil
- 4 large sage leaves, chopped
- 2 (14.5 oz.) cans vegetable broth
- ½ cup Pinot Grigio
- ½ cup coconut milk
- Preheat oven to 400°.
- Slice whole butternut squash lengthwise into halves. Scoop out seeds and place both halves with the flesh side up on a baking sheet.
- Split the sunflower oil between both halves by pouring into the well of each. Then use your fingers to rub the oil over the flesh side of each half until fully coated.
- Season with salt and pepper to taste.
- Roast for approximately 45-55 minutes until flesh is soft enough to be scooped out easily. When the squash is ready, set aside until it is cool enough to handle. Then, scoop out all of the flesh into a bowl.
- When the squash is nearly done, heat olive oil in a soup pot over medium heat.
- Add onion and cook for 5 minutes, stirring frequently.
- Stir in sage and butternut squash. Cook for 5 more minutes, stirring frequently.
- Add broth and wine. Bring to a boil.
- Cover and reduce to simmer, cooking for 20 minutes.
- Remove from heat and let stand 5 minutes.
- Using an immersion blender, puree mixture until no chunks remain, being careful not to splash hot liquid.
- Stir in coconut milk and return to a simmer, cooking for 5 more minutes.
- Season with additional salt and pepper if desired.