Winter Squash Soup
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This Winter Squash Soup is one of my favorite ways to brighten up a cold, rainy day. This vegan soup cooks away with minimal time or steps and is great on it’s own… but it’s EXTRA tasty with with this cinnamon and nutmeg chestnut crumble. PS- This soup keeps well for a few days, making it an excellent holiday dinner appetizer or meal to make ahead of the arrival of your company! Enjoy!
Winter Squash Soup
Ingredients
- One large onion
- 4 tbsp olive oil
- 4 cups squash diced
- Four large garlic cloves
- Six small sage leaves
- 1 tsp chopped rosemary
- Salt and pepper to taste
- 4 cups water
- 1/4 cup coconut cream
For the chestnut topping
- 1 cup roasted chestnuts chopped (can sub with another nut of choice)
- 1/2 tsp cinnamon
- Dash of nutmeg
- 1 tbsp coconut nectar or maple syrup
- Pinch of salt
Instructions
- Add chopped onion and olive oil to pan. On medium low heat, caramelize onions. It should take about 15 to 20 minutes, stirring consistently.
- Adding squash and stir. Cook for another 10 to 15 minutes until the cubes start to get tender.
- Add in herbs, salt, and pepper and stir to combine.
- Add in garlic and allow to cook for 3 to 5 minutes then add in water or broth and simmer for another 10 minutes.
- Turn off heat and allow soup to cool before blending in a high performance blender.
- Blend until smooth. At the end, add in coconut cream and blend.
- In a small bowl, combine all ingredients for the chestnuts. Add to a pan and cook on medium low until they begin to brown and get crispy. Be careful not to burn. Remove and garnish the soup.
https://shaynaskitchen.com/recipes/winter-squash-soup/
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