Few things say fall more than soup, particularly butternut squash soup. This recipe changes it up a bit, and adds a delicious extra somethin somethin to your soupy repertoire. The first course of our vegan Rosh Hashana dinner was this incredibly tasty and filling kabocha & butternut squash & roasted carrot soup – a menu of all sweet fall organic foods to wish for a sweet shana tova! Gluten free, vegan, soy free, dairy free, parve, and organic (if you use all organic ingredients – which we hope you do!), this soup is heavy on delicious.
- 2 T. olive oil
- 2 large garlic cloves
- 1 yellow onion
- 4 celery stalks
- 6 peeled large carrots
- 8 cups chopped kabocha & butternut squash or one whole of each
- 4 cups vegetable stock (or 2 cubes dissolved into 4 cups warm water)
- 1 cup almond milk
- Salt and Pepper to taste (we like ours heavy on the pepper)
- Slice squashes in half, scoop out seeds, put on baking sheet with 6 large carrots drizzled with a little OO (on the carrots only) – bake at 425 til soft – generally takes 45- 1 hour, but check on them. Alternately, you can be lazy like me and put the squashes in the oven to roast whole and scoop seeds out once the squashes are cooked.
- In a blender or Cuisinart, shred the onion, garlic, and celery or thinly chop.
- In a large soup pot over medium heat, heat the olive oil and saute the garlic, onions and celery, stirring often, until soft and fragrant, about 5 minutes. Add the cooked carrots and squash, vegetable stock, almond milk, salt and pepper, and cook to a boil, then reduce the heat to low and simmer about 30 minutes.
- Transfer the soup to a blender and process until smooth. My vitamix was able to do so in two batches. Serve hot with french bread and flat parsley garnish.