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Kabocha and Butternut Squash and Roasted Carrot Soup

Kabocha and Butternut Squash and Roasted Carrot Soup

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)
  1. 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.
  2. In a blender or Cuisinart, shred the onion, garlic, and celery or thinly chop.
  3. 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.
  4. 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.


Roasted carrot & kabocha & butternut squash soup

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