Ingredients
Scale
- 1 large butternut squash, peeled and cubed (seeds removed)
- 3 carrots, peeled
- 3 tbsp. extra-virgin olive oil
- Kosher salt
- Freshly ground black pepper
- 1 yellow onion, quartered
- 2 stalks celery, thinly sliced
- 1 tbsp. fresh thyme, plus more for garnish (optional)
- 2 cloves garlic, minced
- 4 cups vegetable broth
- 2 tbsp maple syrup or honey
- 3 Tbsp vegan butter
- 10 sage fresh sage leaves
Instructions
- Preheat oven to 400º. On a large baking sheet, toss chopped butternut squash, quartered onions and carrots with 2 tablespoons olive oil and season generously with salt and pepper. Roast until tender, 25 minutes.
- Meanwhile, in a large pot over medium heat, remaining tablespoon olive oil. Add celery and cook until softened, 5 minutes. Add the garlic, fresh thyme, additional salt and pepper and cook for another 3 minutes.
- Add the roasted squash, onions and carrots to a high power blender. Add the celery/garlic mixture, broth, and blend until smooth. You may have to do this in segments.
- With the pot empty and still very hot, add the vegan butter and sage. Rotate the skillet over the heat as necessary to brown the butter evenly, scraping up any bits that settle in the bottom. As soon as the butter is a hazelnut brown, remove the leaves. carefully pour the blended soup back into the pot — keep a safe distance, it may sputter — then stir.
- Bring to a boil, reduce to a simmer.
- To serve garnish with a drizzle of olive oil, coconut milk, thyme or crispy sage leaves, chives and toasted pine nuts.
Notes
Cut prep time down by buying a Whole Foods package of precut butternut squash
If you’re not sure if you have too much roasted onion, simply add it to the blender gradually before blending all together.
- Prep Time: 10 mins
- Cook Time: 20 mins