Our family enjoys the root veggies anytime of the year—not just in the fall—and we like to test out new recipes. Experimenting hardly comes easier than in the case of creating new soup recipes. Arguably one of the most versatile vegetables, butternut squash is one of our all time favorites. From roasted to puréed, there’s a realm of delectable possibilities—and here’s the all star!
3 large butternut squashes, chopped
1 large onion, chopped
Oil
3 c. vegetable stock
Water
1/4 c. maple syrup/honey
Sea salt
• Sauté the onion in the stockpot till golden brown and set aside.
• Place the butternut in the pot and add oil occasionally as the squash cooks down. The smaller the squash is cut, the faster it will cook. The ‘pan-roasting’ will result in a caramelized flavor, the secret of this recipe.
• Once the squash is browned and soft enough to pierce with a fork, stir in the onions & stock, then fill with water to cover the contents of the stockpot.
• After the soup has simmered for 5 minutes, remove from heat and blend until smooth. Stir in the maple syrup.
♦Since the blending cools the soup, you might have to reheat it before serving.
Whenever we make this simple soup, there never seems to be enough for leftovers ‘cause everyone just loves it!
Voted. It sounds wonderful, I must try butternut squash! You might be interested in my latest blog Those Self-Righteous Vegans, and if you like it, please vote!
Hello VeganDozen!
I love butternut squash and thick, rich soups. My youngest son (4) has dysphagia and requires thin liquids (even soups) be thickened to nectar/honey consistency. I am not fond of the thickeners on the market for the chemical breakdown in the body and look for other ways to provide him nutritious foods without added thickeners. This soup looks like I could dish it up and not worry. Thank you so much for sharing and I will check back with the results.
Have a beautiful day!
May I suggest corn flour? You may already know, but this is an all-natural thickener and it works great. It hardly tastes at all, too. I think potato flour would do the trick as well.
We've tried that with him and just can't get it thick enough without it being clumpy. When he was an infant, we did use organic rice with fairly decent success, but only with milk and milk products. Smoothies are a favorite for him to offer a cold drink that is thick without commercial products. The hunt will continue, but I know we will find something perfect for him. :)
Have you tried mixing the flour in water or milk/milk alternative before adding it to the food? That's what my mom does. Three parts water for one part flour.
Thanks for the vote! I'll check out your article!
Voted. It sounds wonderful, I must try butternut squash! You might be interested in my latest blog Those Self-Righteous Vegans, and if you like it, please vote!
i have never made this but have always wanted to try. such a yummy squash. thanks, voted! :)
Hello VeganDozen! I love butternut squash and thick, rich soups. My youngest son (4) has dysphagia and requires thin liquids (even soups) be thickened to nectar/honey consistency. I am not fond of the thickeners on the market for the chemical breakdown in the body and look for other ways to provide him nutritious foods without added thickeners. This soup looks like I could dish it up and not worry. Thank you so much for sharing and I will check back with the results. Have a beautiful day!
Yum! Voted :))
