Butternut Squash Soup - Vegan

Recipe by Kozmic Blues
READY IN: 1hr 35mins




  • Cute butternut squash in half lenghtwise and remove seeds.
  • Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.
  • Remove from oven and let cool.
  • Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.
  • Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.
  • Deglaze the pot with sherry.
  • Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.
  • Add the squash, reduce to a simmer and cook for 45 minutes.
  • Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.
  • Taste, and add salt and pepper if needed.
  • Garnish with chopped parsley and paprika and serve.