Vegan Thanksgiving Butternut Squash Soup Recipe!

coconut milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories and still creamy.

butternut squash

🥗Healthier: pumpkin

💰Cheaper: sweet potato

Pumpkin is nutritious and often less expensive.

Pre-heat your oven to 400F.

Carefully cut the squashes in half, remove the seeds, and score the flesh to help them absorb more flavour. Place them on a baking sheet.

Rub a couple pieces of fresh garlic onto the flesh of the squash and place them in with the squash to roast.

Drizzle over some olive oil. Then, season the squash with salt and pepper, and fresh thyme.

Drizzle a small amount of maple syrup onto the squash.

Bake in the oven for 35-40min.

Let the squash cool. In the meantime, blend the cashews and water in a high powered blender until liquified.

Scoop out the flesh from the squash and set aside.

Heat up a stock pot on medium heat and add olive oil.

Roughly chop the onion, add into the pot, and season with salt and pepper. Sauté for 5-8min.

Add the squash, and sauté for 2-3min.

Add 4-5 cups of veggie stock (can also use water but remember to season appropriately).

Add the cashew cream and stir.

Transfer to the blender, and blend on high until liquified.

Pour the soup back onto the pot to keep warm.

Heat up a new pan on medium high heat. Add olive oil.

Peel down the oyster mushrooms. Then, add them to the pan.

Season with salt and pepper, then sauté until golden brown.

Plate the mushrooms in the middle of the soup bowl, and pour the soup around it.

Finish with fresh cracked pepper, fresh thyme, and a drizzle of olive oil.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens