Vegan Butternut Squash Soup

FitnessGeek

Okay, this is my tried and true recipe for butternut squash soup. I always preferred to cut and puree my own fresh squash until I actually tried the pre-cooked frozen squash in the soup. The frozen packages are just as good (if not better) and it saves so much time! :happy:


P.S. It's the apple juice and vanilla that really make this soup something special.

Butternut Squash Soup
Makes 6 servings
Vegetarian/Vegan

Ingredients:
2 12oz. Packs of frozen pre-cooked squash (butternut/acorn)
4 cups vegetable broth
½ cup apple cider or apple juice
1 small onion or leek, chopped
1 celery stalk with leaves, chopped
2 bay leaves
1 ½ tsp vanilla extract
1 pinch thyme
2 pinches rosemary
1 tsp black ground pepper
½ tbsp olive oil
½ tbsp butter (omit for vegan recipe and add another 1/2 tbsp olive oil)
Salt to taste

Cook:
- Heat oil and butter in a large soup pan over medium-high heat.
- Sautee onion, celery, thyme, rosemary, pepper, bay leaves, and vanilla extract for 2 min or until onions soften.
- Turn up to high heat and add apple juice, scraping the bottom of the pan with a wooden spoon. Add vegetable broth and 2 cups of hot water. Bring to a boil.
- When soup is boiling, add both packs of frozen squash. Lower heat to medium-low and let the soup gently simmer for 12 min or until the squash has dissolved.
- Strain the soup through a pasta strainer to remove what is left of the onions, celery, and bay leaves.

Enjoy!

Nutritional Information:
Serving size: 1 cup soup
Calories: 127
Total fat: 2
Total carbs: 21
Protein: 0

FitnessGeek

Okay, this is my tried and true recipe for butternut squash soup. I always preferred to cut and puree my own fresh squash until I actually tried the pre-cooked frozen squash in the soup. The frozen packages are just as good (if not better) and it saves so much time! :happy:


P.S. It's the apple juice and vanilla that really make this soup something special.

Butternut Squash Soup
Makes 6 servings
Vegetarian/Vegan

Ingredients:
2 12oz. Packs of frozen pre-cooked squash (butternut/acorn)
4 cups vegetable broth
½ cup apple cider or apple juice
1 small onion or leek, chopped
1 celery stalk with leaves, chopped
2 bay leaves
1 ½ tsp vanilla extract
1 pinch thyme
2 pinches rosemary
1 tsp black ground pepper
½ tbsp olive oil
½ tbsp butter (omit for vegan recipe and add another 1/2 tbsp olive oil)
Salt to taste

Cook:
- Heat oil and butter in a large soup pan over medium-high heat.
- Sautee onion, celery, thyme, rosemary, pepper, bay leaves, and vanilla extract for 2 min or until onions soften.
- Turn up to high heat and add apple juice, scraping the bottom of the pan with a wooden spoon. Add vegetable broth and 2 cups of hot water. Bring to a boil.
- When soup is boiling, add both packs of frozen squash. Lower heat to medium-low and let the soup gently simmer for 12 min or until the squash has dissolved.
- Strain the soup through a pasta strainer to remove what is left of the onions, celery, and bay leaves.

Enjoy!

Nutritional Information:
Serving size: 1 cup soup
Calories: 127
Total fat: 2
Total carbs: 21
Protein: 0