Description
Topped with diced butternut squash sauteed in sriracha sauce along with some freshly chopped cilantro, this vegan butternut squash soup has a slight pungency and smokiness that’s remindful of South East Asian curries.
Ingredients
Units
Scale
- 1 tablespoon + 1 teaspoon extra virgin olive oil
- 2 cloves garlic
- 1 onion
- 2 stalks celery
- 2 pounds butternut squash (save 2 tablespoons finely chopped butternut squash)
- 5 cups vegetable stock
- 1 1/2 tablespoon white or awase miso paste
- 1 tablespoon sriracha sauce
- 2 tablespoons cilantro (finely chopped)
Instructions
- Peel and slice butternut squash in half lengthwise. Scrape off seeds and slice into 1/2-inch squares.
- Grab 4 squares and dice into small pieces. Put in a bowl and set aside.
- In a large pot over medium high heat, add 1 tbsp olive oil, garlic, onions and celery and cook for 4-5 minutes, until onions are translucent.
- Add butternut squash, vegetable stock and miso paste and bring to a boil. Reduce to a low boiling simmer, cover and cook for 20-30 minutes, until squash is tender.
- Meanwhile in a small pan, add remaining olive oil (1 tbsp) and add small diced butternut squash. Cook for 2-3 minutes, until butternut squash is tender, turn off the heat and add sriracha sauce. Transfer to a plate and set aside.
- Use a hand mixer or blender and blend soup until smooth. Top with diced sriracha butternut squash and freshly chopped cilantro. Serve immediately.
Notes
This Vegan Butternut Squash Soup Recipe will keep refrigerated for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 136
- Sugar: 4.5g
- Sodium: 175.9mg
- Fat: 4g
- Saturated Fat: 0.5g
- Unsaturated Fat: 0.4g
- Trans Fat: 0.5g
- Carbohydrates: 24.1g
- Fiber: 3.8g
- Protein: 2.4g
- Cholesterol: 0mg
