Whether it’s Grandma’s pumpkin pie or a piping hot spiced latte, everyone has a comfort food favorite they look forward to during the cold season. If a warming bowl of soup is yours, consider this vegan butternut squash soup. Made with only four main ingredients, this easy-to-follow recipe combines cold-weather staples to make a simple, elegant dish.
Butternut Squash Soup with Gluten-Free Croutons
Makes 4 quarts
Ingredients
Croutons
Gluten-free bread, diced
Italian seasonings
Garlic powder
Soup
2 quarts vegetable stock
3 medium yellow potatoes, peeled and diced
1 large butternut squash, diced
1 medium yellow onion, diced
Salt & pepper, to taste
Balsamic vinegar, for garnish
Green onions, for garnish
Directions
- Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
- Toss bread cubes with spices and place in a single layer on prepared baking sheet.
- Bake for 5-10 minutes until crispy, tossing as needed. Once crispy, set aside and allow to cool.
- Begin making the soup. In a medium bowl with cold water, soak potatoes to remove excess starch.
- In 5-quart pot over medium heat, cook onion for 8-10 minutes until translucent, stirring frequently. (If onions start to stick, add a splash of vegetable broth.)
- Drain potatoes and add them to the pot.
- Add stock and butternut squash to the pot. Bring to a boil and reduce heat to simmer. Cook covered for 30-35 minutes, or until potatoes and squash are tender. Season to taste with salt and pepper and remove from heat.
- Blend soup with an immersion blender or pour into a blender and process until smooth.
- Serve hot with croutons, balsamic vinegar and diced green onions.
Margaret’s notes:
- Refrigerate soup and croutons for up to a week. Leftover soup can also be frozen.
- For a different texture, try blending only half of the soup and leaving the rest chunky.