Nov 09, 2015, Updated Nov 03, 2018
Thanksgiving is almost here, can you guys believe it? And I am sure everyone must have already started planning out their menus, I mean there’s so much to cook so planning is definitely required. I attended my first Thanksgiving dinner last year and I was so surprised to see the amount of food cooked by the hosts. Wow I didn’t really see that coming. I lost count but there were so many appetizers, main course and of course desserts! The first thought which came to my find was
- That’s a lot of food, one can’t be cooking all this in 1 day!
- How do you store the leftovers? I mean I am pretty sure that no one can finish all the stuff on the table.
I eventually realized that people do a lot of prep beforehand for Thanksgiving and that makes total sense. No matter how much you love cooking, you can’t be doing that all in a single day. Seriously how much time it saves when you can make things well in advance and then just enjoy the time with your friends and family without having to worry about the food! With temperature dipping down, soup must very well be on your Thanksgiving menu and if not, I insist you make this Vegan Butternut Squash Soup. It’s delicious, vegan and the best part? You can make it well in advance and freeze it in freezer bags.
How to Make Vegan Butternut Squash Soup
I don’t about you guys but for me the easiest way to make butternut squash soup is to roast it. Everything tastes delicious when roasted and also makes the whole process so easy. Simply toss the squash into the oven and you are done. Once the squash is done, you add it to a pan with onion, garlic and some spices and let it all simmer together and then blend. So simple! I also add some coconut milk to make it creamy. If you are making this soup for Thanksgiving, simply let it cool down and then transfer it to Freezer Bags. I used quart size to freeze individual servings. You can freeze this soup 3 to 4 weeks in advance. On the day of Thanksgiving, remove the bags from the freezer and place them in simmering water directly. Once the soup is nice and warm, transfer to the serving dish! So easy right? And that’s not all, there are some amazing tips to store and freeze Thanksgiving leftover.
Method
Preheat oven to 425 F degrees. Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil. Roast for around 45-50 minutes or till it’s nice and soft. Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside. To a pan on medium heat, add 2 teaspoons of oil. Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
Add the roasted squash pulp and mix. Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes. Add water or vegetable broth and mix. Let the soup simmer for 10 minutes. Using a immersion blend, puree the soup (or remove soup from heat, let it cool down a bit and then puree in batches using a blender) to desired consistency. Add coconut milk and let it simmer for 5 additional minutes. Serve the vegan butternut squash soup hot! If you making this for Thanksgiving, simply let it cool down and then transfer the soup to Freezer Bags. I used quart size to freeze individual serving.
If you’ve tried this Vegan Butternut Squash Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Vegan Butternut Squash Soup
title: “Vegan Butternut Squash Soup " ShowToc: true date: “2024-11-02” author: “Jennifer Richardson”
Nov 09, 2015, Updated Nov 03, 2018
Thanksgiving is almost here, can you guys believe it? And I am sure everyone must have already started planning out their menus, I mean there’s so much to cook so planning is definitely required. I attended my first Thanksgiving dinner last year and I was so surprised to see the amount of food cooked by the hosts. Wow I didn’t really see that coming. I lost count but there were so many appetizers, main course and of course desserts! The first thought which came to my find was
- That’s a lot of food, one can’t be cooking all this in 1 day!
- How do you store the leftovers? I mean I am pretty sure that no one can finish all the stuff on the table.
I eventually realized that people do a lot of prep beforehand for Thanksgiving and that makes total sense. No matter how much you love cooking, you can’t be doing that all in a single day. Seriously how much time it saves when you can make things well in advance and then just enjoy the time with your friends and family without having to worry about the food! With temperature dipping down, soup must very well be on your Thanksgiving menu and if not, I insist you make this Vegan Butternut Squash Soup. It’s delicious, vegan and the best part? You can make it well in advance and freeze it in freezer bags.
How to Make Vegan Butternut Squash Soup
I don’t about you guys but for me the easiest way to make butternut squash soup is to roast it. Everything tastes delicious when roasted and also makes the whole process so easy. Simply toss the squash into the oven and you are done. Once the squash is done, you add it to a pan with onion, garlic and some spices and let it all simmer together and then blend. So simple! I also add some coconut milk to make it creamy. If you are making this soup for Thanksgiving, simply let it cool down and then transfer it to Freezer Bags. I used quart size to freeze individual servings. You can freeze this soup 3 to 4 weeks in advance. On the day of Thanksgiving, remove the bags from the freezer and place them in simmering water directly. Once the soup is nice and warm, transfer to the serving dish! So easy right? And that’s not all, there are some amazing tips to store and freeze Thanksgiving leftover.
Method
Preheat oven to 425 F degrees. Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil. Roast for around 45-50 minutes or till it’s nice and soft. Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside. To a pan on medium heat, add 2 teaspoons of oil. Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
Add the roasted squash pulp and mix. Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes. Add water or vegetable broth and mix. Let the soup simmer for 10 minutes. Using a immersion blend, puree the soup (or remove soup from heat, let it cool down a bit and then puree in batches using a blender) to desired consistency. Add coconut milk and let it simmer for 5 additional minutes. Serve the vegan butternut squash soup hot! If you making this for Thanksgiving, simply let it cool down and then transfer the soup to Freezer Bags. I used quart size to freeze individual serving.
If you’ve tried this Vegan Butternut Squash Soup Recipe then don’t forget to rate the recipe! You can also follow me on Facebook, Instagram to see what’s latest in my kitchen! Vegan Butternut Squash Soup
