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Vegan Sausage And Butternut Squash Soup
Vegan Sausage And Butternut Squash Soup

Vegan Sausage And Butternut Squash Soup
Vegan Sausage And Butternut Squash Soup
Source
Ingredients:
1
Servings
  • 1
    item
     medium zucchini about 3 lbs
  • 1
    item
     small head of garlic, 2 tablespoons of butter
  • 1
    lb
     vegan sausage links roughly crumbled by hand or using the back of a fork (casings removed)
  • 1
    item
     small onion, sliced into half moons (about 1 1/2 cups)
  • 1
    item
     large carrot cut into matchstick shapes (about 1 cup)
  • 480
    ml
     no ch’kn broth (sub vegetable broth)
  • 1
    tsp
     celery seeds, 1/2 teaspoon nutmeg
  • 0.5
    tsp
     curry powder, s/p optional
  • 120
    ml
     dairy-free cream cheese (at room temperature)
  • 0.5
    item
     glass of milk
Vegan Sausage And Butternut Squash Soup
Instructions:
  1. To Roast the Zucchini: Using a sharp knife, cut it in half, remove the seeds and stringy fibers, cut off the garlic head, brush the squash and the inner cavity with olive oil. Place the garlic head side down in one of the cavities. Season with s/p. Place on baking sheet and roast in preheated oven at 400 F until caramelized and a fork penetrates easily to depth (about 60-80 minutes). Let it cool. The skin should peel off easily.
  2. Combine the zucchini in a blender and squeeze the garlic from the husk. Add 1/2 cup broth. Mix until smooth.
  3. For the sausage: In a large pot or Dutch oven: Heat 1 tablespoon butter over medium heat. Add sausage to pan, cook until browned (about 10 minutes). put aside
  4. In the same pot over medium heat, add the remaining butter. When it gets hot, add the onion, carrots and potatoes and season. Cook for 8-10 minutes until the onion is soft and golden. Scraping out any brown bits from the sausage to add more flavor. If the pot is dry, add 1 tbsp of water.
  5. Then add the pureed squash, spices, and remaining 2 1/2 cups of broth, making sure the vegetables are covered with the liquid. Bring to a boil, then cook over medium/low heat for 20-30 minutes until the carrots are tender and the flavors meld. Stir occasionally
  6. Turn off the heat, add the cream cheese and stir until combined. Add milk to achieve desired consistency.
  7. Serve the soup with sausage pieces on top. Entertainment!!!
  • 1
    item
     medium zucchini about 3 lbs
  • 1
    item
     small head of garlic, 2 tablespoons of butter
  • 1
    lb
     vegan sausage links roughly crumbled by hand or using the back of a fork (casings removed)
  • 1
    item
     small onion, sliced into half moons (about 1 1/2 cups)
  • 1
    item
     large carrot cut into matchstick shapes (about 1 cup)
  • 480
    ml
     no ch’kn broth (sub vegetable broth)
  • 1
    tsp
     celery seeds, 1/2 teaspoon nutmeg
  • 0.5
    tsp
     curry powder, s/p optional
  • 120
    ml
     dairy-free cream cheese (at room temperature)
  • 0.5
    item
     glass of milk
1
Servings
0

To Roast the Zucchini: Using a sharp knife, cut it in half, remove the seeds and stringy fibers, cut off the garlic head, brush the squash and the inner cavity with olive oil. Place the garlic head side down in one of the cavities. Season with s/p. Place on baking sheet and roast in preheated oven at 400 F until caramelized and a fork penetrates easily to depth (about 60-80 minutes). Let it cool. The skin should peel off easily.

Combine the zucchini in a blender and squeeze the garlic from the husk. Add 1/2 cup broth. Mix until smooth.

For the sausage: In a large pot or Dutch oven: Heat 1 tablespoon butter over medium heat. Add sausage to pan, cook until browned (about 10 minutes). put aside

In the same pot over medium heat, add the remaining butter. When it gets hot, add the onion, carrots and potatoes and season. Cook for 8-10 minutes until the onion is soft and golden. Scraping out any brown bits from the sausage to add more flavor. If the pot is dry, add 1 tbsp of water.

Then add the pureed squash, spices, and remaining 2 1/2 cups of broth, making sure the vegetables are covered with the liquid. Bring to a boil, then cook over medium/low heat for 20-30 minutes until the carrots are tender and the flavors meld. Stir occasionally

Turn off the heat, add the cream cheese and stir until combined. Add milk to achieve desired consistency.

Serve the soup with sausage pieces on top. Entertainment!!!

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