Recipe

Creamy Roasted Garlic-squash Soup (vegan) Recipe


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Ingredients
  • 6 c vegetable broth .
  • 1/2 c sliced celery .
  • 1 tsp extra virgin olive oil .
  • 1/4 c vegan margarine .
  • 2 tbsps freshly sliced sage .
  • 4 lbs butternut squash, seeded, peeled, & roughly sliced .
  • 3/4 c sliced carrots .
  • sea salt .
  • white pepper, to taste .
  • 1/2 c plain soy milk .
  • 2 heads garlic .
  • 2 c sliced onions

Directions
  • Step #1 Preheat the oven to 350°F.
  • Step #2 Cut the garlic heads in half crosswise.
  • Step #3 Rub the cut surfaces with the olive oil & put back together.
  • Step #4 Wrap in foil wrap & bake for 30 to 40 mins, or until tender.
  • Step #5 Remove from the oven & let cool.
  • Step #6 Meanwhile, melt the margarine In a large-ish pot over med-heat/flame.
  • Step #7 Sauté the onions, carrots, & celery until the onions are translucent.
  • Step #8 Add the squash, broth, & sage.
  • Step #9 Bring to a boil & reduce the heat to medium-low.
  • Step #10 Simmer for 25 mins, or until the squash is tender.
  • Step #11 Once the garlic has cooled, remove & mash the cloves.
  • Step #12 Stir into the soup.
  • Step #13 Purée the soup in a mixer or food processor/blender in batches until smooth.
  • Step #14 Return to the pot & stir in the the soy milk.
  • Step #15 Spice up with the salt & pepper.
  • Enjoy the Creamy Roasted Garlic-Squash Soup (Vegan) recipe

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