Butternut Squash And Carrot Soup

originally posted December 30, 2020

Recipe amended from https://www.thespruceeats.com/vegan-butternut-squash-and-carrot-soup-3377922

Ingredients

• 2 tablespoons olive oil

• 1 onion (diced)

• 4 cloves garlic (minced)

• 4 carrots (sliced)

• 3 ribs celery (diced)

• 2 small or 1 large butternut squash (peeled and chopped)

• 5 cups vegetable broth

• 2 tablespoons fresh sage (chopped)

• 1/2 cup soy milk or oat milk

• Salt to taste (sea salt or kosher salt)

• Freshly ground black pepper to taste

• Parsley (chopped, to garnish)

• Espelette pepper (skins and seeds finely chopped or pulverized in a spice grinder, to garnish)

Preparation

1. In a large soup pot, heat the olive oil over medium heat.

2. Saute the diced onion and minced garlic in the olive oil until the onions turn soft, about 3 to 5 minutes.

3. Add the sliced carrots and celery and cook for another 3 to 5 minutes.

4. Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.

5. Cover, and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.

6. Puree the soup in a food processor or blender, or use an immersion blender.

7. Stir in the soy or oat milk. Season with salt and pepper to taste, and whatever other garnishes you like!

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Roasted Butternut Squash, Onions, and Potatoes with Fresh Herbs

Adapted from That’s Some Good Cookin’

• 1 (3.5-4 pound) butternut squash, peeled and seeded

• 4 medium potatoes, rinsed and scrubbed (about 1 1/2 pounds)

• 1-2 small to medium sized onions

• 1 tablespoon fresh, minced rosemary (strip rosemary from stems prior to mincing)

• 1 tablespoon fresh, minced sage (strip sage from stems prior to mincing)

• 1 tablespoon fresh, minced thyme (do not include any stems that are woody)

• 1/4 cup extra virgin olive oil

• salt and pepper, to taste

1. Preheat oven to 450-degrees F. Line two shallow baking pans (1-inch sides all around) with foil; set aside.

2. Dice the butternut squash, potatoes, and onion in approximately 1- x 1-inch pieces. Place in a large bowl. Sprinkle with the fresh rosemary, sage, and thyme.

3. Drizzle the olive oil over the vegetable/herb mixture. Toss lightly until the vegetables are well coated. Distribute evenly between two pans in a single layer. Do not overcrowd the vegetables. Sprinkle with salt and pepper, to taste.

4. Roast for about 20-25 minutes in the oven, rotating pans after ten minutes. The vegetables are ready when they just begin to turn brown in some places and the potatoes pierce easily with a fork or wooden skewer. Do not overcook.