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The Creamiest Vegan Squash Soup You Will Ever Make

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This blended creamy Vegan Squash Soup is the perfect comfort food for those chilly fall and winter days. It’s hearty, yet healthy, and best of all, it’s beautiful.

Ingredients

Scale

For Roasting

  • 1 small squash or 1/2 large (40g)
  • 1–2 tbsp vegetable oil
  • salt and pepper

For the Soup

  • 1/4 cup macadamia nuts 👈🏻 Here is an Amazon link to purchase with a $3 off coupon (can sub cashews or omit if nut free)
  • 1/4 tsp cinnamon 👈🏻 This is the brand I use for all the spices. I like that it’s in a refillable glass bottle.
  • 1/4 tsp paprika
  • 3/4 tsp thyme
  • 4 cups vegetable stock 👈🏻 I use this vegetable base. The small jar stores easily, allowing quick and convenient veg stock at your ready, making it easy to save on food costs.
  • 1/2 tsp salt or to taste.       

For the Garnish

Heart Healthy Granola. I recommend making the granola ahead of time. Store leftovers in jars for future use. If you are busy and short on time, use store-bought granola (👈🏻 this brand on Amazon is closest to my recipe) and goji berries. 

 

Instructions

Note: If not using a powerful high-speed blender, place macadamia nuts in a bowl with boiling water for 20 mins or leave overnight to soften

  1. Preheat your oven to 425F. Ensure the oven rack is in the middle.
  2. Prepare the Squash: Thoroughly clean the outside. Insert a large sharp knife into the top and halve the squash through the centre. Use a spoon to scoop out the seeds and discard them.
  3. Transfer the squash to the large baking sheet, drizzle with 1-2 tablespoons of vegetable oil, and sprinkle generously with salt and pepper. Roast for 20 minutes or until the squash is tender and caramelized on the edges. Set aside to cool.
  4. Once cool enough to handle, scoop 40g of squash into a high-speed blender or large pot on medium/low heat along with the remaining ingredients. Using a hand-held blender if needed, blend on high until the soup is smooth and hot.
  5. Garnish with Heart Healthy Granola

Notes

Refriderate leftovers in a sealed container for up to 3 days. Freeze for up to 3 months. 

 

Find it online: https://susancooksvegan.com/creamy-vegan-squash-soup/