HEALTHY VEGAN BUTTERNUT SQUASH SOUP RECIPE #COOKINGWITHJAC

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.

Preheat oven to 350°F.

Prepare 5 heads of garlic by removing the bulk skin and chopping off one end to expose the garlic.

Drizzle olive oil over garlic and sprinkle with coarse sea salt; place on a baking sheet lined with parchment paper.

Roast garlic in the oven for about 30 minutes until soft.

Peel and cube the butternut squash, aiming for about 6 cups.

Chop 2 stalks of celery and add to the squash.

Chop 1 onion, about 4 cups worth, and add to the mixture.

In a large pot, heat about 2 tablespoons of olive oil over medium heat; add celery and onion, sautéing until softened.

Chop 4 cups of white potatoes and add to the pot with the other vegetables.

Add the roasted garlic to the pot after it has cooled.

Pour in 6 cups of vegetable broth, add the butternut squash, potatoes, and 6 sage leaves, and season with 1/4 teaspoon of nutmeg.

Bring the mixture to a boil, then reduce heat and let simmer for about 20 minutes until vegetables are soft.

Blend the soup in batches using a high-speed blender until smooth.

Transfer blended soup to a larger pot and garnish with pumpkin seeds before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens