Sweet Vegan Butternut Squash Soup
Description
This roasted butternut squash soup with sweet potato, garlic, maple syrup, and thyme is a hearty vegan dinner that will warm you from the inside on a cold fall day.
Ingredients
•
3 tablespoons olive oil
•
1 medium butternut squash, halved and seeded
•
1 medium sweet potato, halved
•
4 cloves garlic, minced
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8 leaves fresh sage, or to taste
•
1 tablespoon maple syrup
•
4 cups vegetable broth, divided
•
2 bay leaves, or more to taste
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1 cinnamon stick
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1 tablespoon fresh thyme
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1 teaspoon salt
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ground black pepper to taste
Directions
1
Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
2
Place butternut squash and sweet potato cut-sides down on the baking sheet.
3
Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
4
While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
5
Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
6
Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.