• YuHua Golnick

Vegan Roasted Butternut Squash and Carrot Soup

Updated: Apr 29




This creamy, rich and delicious soup was developed in January along with my classmates for a Culinary lab project. For this project, we had to come up with our own concept along with a menu, in which we decided to go with the idea of Farm To Table (can you not tell when you read the title?) Some of the dishes that were on the menu included dishes like Ratatouille, Roasted Chicken with vegetables, Panna Cotta, this soup and more.

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This dish is great to be served as an appetizer as shown in the picture or even as a main dish. It is the perfect soup for Vegans but I can tell you that even meat lovers and others alike love it!


HOW TO MAKE THIS SOUP

- Gather all ingredients (This is so important! It will save you time and leg work)

- Make your vegan sour cream first and put it in fridge! (Optional)

- Cut up all of the ingredients such as Onion, Garlic, Butternut Squash and Carrots

- Season and Roast the squash and carrots in 390ºF for 40 minutes or fork tender

- Sautee onion with Garlic, Cumin and Paprika

- Put roasted vegetables in the pot along with onion mixture

- Stir in Coconut Creme, and Soy Sauce and mix well

- Pour Vegetable Stock

- Immersion blender until smooth

- Drizzle with Sour Cream (optional)

- Fry basil with oil and season with salt (optional)

Vegan Roasted Squash and Carrot Soup


Prep Time: 15 minutes

Cook Time: 40 minutes

Yield: 4-6 servings


Ingredients


Soup:

  • 1 Medium butternut squash (can substitute for frozen)

  • 3 Carrot chopped

  • 2 tbsp Olive oil

  • 1/4tsp Dried thyme

  • 1/4tsp Dried basil

  • 1 Yellow onion chopped

  • 1tsp Crushed garlic

  • 1/4tsp Cumin

  • 1/4 tsp Paprika

  • 1 14oz unsweetened coconut creme

  • 1 tbsp Soy sauce

  • 3 1/2 cup Veggie stock

  • Salt and Pepper to taste


Vegan Sour Cream: (Optional)

  • 1/4 Cup full fat unsweetened coconut milk

  • 1-2tsp Lemon Juice


Basil Chips: (Optional)

  • 2 handful of Spinach

  • 1-2 cup Frying oil

  • Salt

Instructions

Soup:

  1. Preheat the oven to 390ºF and gather your ingredients.

  2. Wash, peel, deseed, chop carrots and squash and other ingredients.

  3. Season the carrots and squash with oil, thyme, basil, salt and pepper. Roast for about 45 minutes or fork tender.

  4. Heat a pot with 1 tbsp of oil. Once the pot is heated. Sautee onion and garlic until fragrant. About 5 minutes. Stir in the Cumin and Paprika.

  5. Stir in the cooked roasted carrots and squash. Mix well.

  6. Pour in the coconut milk and soy sauce. Mix well.

  7. Pour in the vegetable stock and bring to boil. Turn heat down to simmer and cook for additional 5 minutes.

  8. Use blender stick to emulsify the soup or use regular blender to blend the soup in batches.

  9. Taste to add any additional seasonings.

  10. Garnish with (Vegan) sour creme and fried basil and enjoy!


Vegan Sour Cream: (Optional)

  1. Combine 1/4 cup full fat unsweetened coconut milk with the 1-2 tsp of lemon juice. Mix well and put in fridge.

Basil Chips: (Optional)

  1. Heat oil until thermometer reads 350ºF or drop a piece of basil to test.

  2. Chiffon basil ( roll a couple of slices of basil leaf and slice)

  3. Drop a small batch of basil with a strainer or with care and cover with lid for 5-15 seconds (the oil will pop out!)

  4. Strain with a piece of paper towel and season with salt!

NOTES:

- You can roast the the butternut squash seed and eat it! (Also known as sunflower seed)

- Make the Vegan Sour Creme so that it can get cold and it will allow the flavor to settle in.

- Can use regular sour creme if you are not vegan!

- Can substitute fresh with frozen vegetables.

#vegan #soup #americancuisine

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