Butternut Squash Soup

I just returned to school after spending a glorious week in the South Hills of Pittsburgh with my parents. One of my favorite things about going home is cooking with my mom. On the first night of my week at home, my mom and I put our own spin on a Roasted Butternut Squash Soup recipe that I found on Lemons & Anchovies. This recipe, like most Butternut Squash Soup recipes, calls for a blender, but we went sans-blender this time, and the soup turned out to be delicious! We paired the soup was a delicious autumn harvest bread, and it was a full-on fall food paradise in the Murray home that night!

 Vegan Butternut Squash Soup (serves 4)

INGREDIENTS:

2 butternut squash

2 small or 1 medium onion, chopped

3 celery stalks, chopped

1/3 cup pistachios

4 cups vegetable broth

2 teaspoons Curry Powder

1 teaspoon Sage Powder

Salt and pepper

Olive Oil

 

DIRECTIONS:

  1. Preheat oven to 425°F
  2. Cut butternut squash in half and scoop out seeds
  3. Lay squash (inside facing down) on a baking tray covered in aluminum foil and drizzled with olive oil
  4. Roast for 30-40 or until tender
  5. When squash is tender, allow it to cool, then scrap squash from the skin, and mash
  6. Lightly toast pistachios in olive oil, then grind in chopper or food processor
  7. Lightly caramelize onion in olive oil in a large sauce pan over medium-heat (about 10 minutes)
  8. Add celery and sauté for about another 5 minutes
  9. Add curry powder and sage
  10. Stir in roasted squash and vegetable broth, bring to a boil, then simmer for 5 minutes
  11. Stir in ground pistachios and add salt and pepper, to taste
  12. Simmer for 1-2 minutes
  13. Serve and enjoy!

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