Beyond a single large butternut squash, this recipe calls for lots of seasonal winter veggies like carrots and onions, making this a veggie-forward, filling soup. Use coconut oil and coconut milk in place of dairy for a vegan dish that warms on even the coldest winter nights.Print
Cold weather calls for a hearty soup, and homemade versions are surprisingly easy to make. You simply dump all of your cooked veggies into a single pot and let the concoction do its thing. This one uses a plethora of heavy winter veggies, making it a filling soup despite its smooth texture.
- 1 large butternut squash, peeled and diced into 1/2-inch chunks
- 2 large onions, diced into 1/2-inch chunks
- 1 stalk celery, diced into 1/2-inch chunks
- 3 large carrots, diced into 1/2-inch chunks
- 3 cloves garlic, minced
- 2 sprigs fresh sage, roughly minced
- 3 tablespoons coconut oil
- 1 teaspoon cinnamon
- 2 teaspoons salt
- 2 teaspoons freshly cracked black pepper
- 1 cup coconut milk, plus extra for garnish
- 4 cups vegetable stock
- 1 cup pre-toasted pumpkin seeds
- Microgreens (optional)
- Preheat oven to 375°F.
- In a large mixing bowl, combine squash, celery, carrots, onions, garlic, sage, salt, pepper, coconut oil, and cinnamon. Toss until evenly coated and transfer to a parchment-lined baking sheet.
- Bake for 45-55 minutes, stirring halfway, or until veggies are soft and evenly baked.
- When cooked, transfer ingredients to a large pot with coconut milk and vegetable stock.
- Use an immersion blender to purée the ingredients until smooth and creamy. Taste and add more salt and pepper if needed. (You can also use a food processor or blender and blend the ingredients in batches. Just make sure the veggies have sufficiently cooled first.)
- When ready to serve, transfer to bowls and use a spoon to distribute extra coconut milk as a garnish. Top with toasted pumpkin seeds, microgreens, a sprinkle of cinnamon, and freshly-ground black pepper. Enjoy!