Roasted Butternut Squash Soup with Hazelnuts
Ingredients
The squash
-
1
medium
butternut squash
-
1
tablespoon
extra virgin olive oil
-
as desired
optional
Salt and black pepper
The soup
-
1
tablespoon
extra virgin olive oil
-
2
small
yellow onions, diced
-
1
cup
celery, diced
-
4
cloves
garlic, minced
-
1
tablespoon
ground sage
-
1
tablespoon
ground thyme
-
4
cups
vegetable broth
-
½
cup
plant-based milk, plain, unsweetened
-
1
tablespoon
flour
-
as desired
optional
Salt and black pepper
The garnish
-
2
tablespoons
chopped hazelnuts
-
as desired
optional
Fresh sage, balsamic vinegar, and extra virgin olive oil
Instructions
- Preheat the oven to 400°F or prepare the grill.
- Split the butternut squash in half, scoop out the seeds, and slice into smaller pieces.
- Place the squash in a baking dish with water, drizzle with olive oil, and season with salt and pepper. Roast for about 25 minutes until tender.
- While the squash is roasting, heat olive oil in a pot and sauté diced onions, celery, and garlic for 8 minutes.
- Add sage, thyme, and vegetable broth to the pot and simmer for 10 minutes.
- Once the squash is tender, scoop the flesh into the pot and heat for 2 minutes.
- Mix plant-based milk with flour to create a roux and stir into the soup mixture, cooking until thickened.
- Blend the soup in batches until smooth and creamy.
- Serve in bowls and garnish with chopped hazelnuts, fresh sage, and a drizzle of balsamic vinegar and olive oil.
Nutrition Facts (estimated)
Servings
6
Calories
136
Total fat
8g
Total carbohydrates
15g
Total protein
3g
Sodium
563mg
Cholesterol
0mg
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