Vegan Butternut Squash Soup with Sage Croutons

Recipes

During times like these, it’s comforting to have food that has a long shelf life. Butternut squash, along with most other winter squashes, will last 1-2 months if stored in a cool, dark place like a pantry. This makes it a great pantry stocking option that is nutritious as well as tasty. Another great reason to get some butternut squash these days is that it’s high in Vitamin C and boosts immune systems. It’s also high in potassium, fiber and vitamin A, making it a great vegetable to add to your diet.

I absolutely love this soup. It is so warming and flavorful that sometimes I make it in double batches and put half in the freezer for later. It’s a seriously comforting soup that when paired with some crispy sourdough sage croutons makes you crave those colder rainy soup days. It is easy to make, but it can take some time to roast the squash fully so make sure you account for that. I suppose if you wanted to save time, you could cut up the squash before cooking, but I haven’t tried that myself. Once the squash is cooked this recipe is easy peasy to complete. I use my immersion blender for this soup (and many of my other soup recipes). If you do not have an immersion blender, carefully use a regular blender to blend soup to your desired consistency. Let’s get to it!

Vegan Butternut Squash Soup with Sage Croutons

1 large butternut squash, halved and seeds scooped out

1 apple, I like granny smith but any apple will do, diced

1/2 yellow onion, diced

5 fresh sage leaves, dry could work too, chopped

2 cups of vegetable broth

1 can coconut milk – place in the refrigerator so you can scoop out the cream layer

1/2 cup water

Salt and pepper to taste

Sourdough Sage Croutons

A couple pieces of sourdough bread, ripped into bite-size chunks

3 fresh sage leaves, chopped

1/2 tsp or less of oil, this is just to add a drizzle to the pan for cooking the croutons

  1. Preheat oven to 425°F and stab the fleshy parts of your halved squash all over with a fork. Place on a baking sheet (you could add foil or parchment paper at this point to keep clean up easy). Bake for about an hour or until your squash is soft when pierced with a fork. Don’t start the next part until the squash is done or close to being done, or you will finish too early.
  2. Place diced apple and onion in a large pot with a little bit of water (maybe a couple Tbsp – you could also use oil here if you wish). Over medium heat, cook apple and onion until onion becomes translucent and apple is soft, stirring frequently. This takes me about 5-7 minutes, but may take longer depending on your stove. Add chopped sage and stir to combine.
  3. When the squash is finished cooking, remove from the oven and you can let it cool before this next part or be crazy like me and try to do it while it’s scalding hot – just be super careful. Scoop out the fleshy inside of the squash and add to your pot (which is still over medium heat). Keep scooping until all flesh is removed and in your pot.
  4. Add broth, water, coconut cream and some salt and pepper and stir to combine.
  5. Turn the heat to medium high and bring to a low boil. Once boiling point is reached, lower the heat and let the soup simmer for at least 20 minutes. I like to simmer a little longer to really get the sage flavor out, but it’s up to you.
  6. While the soup is simmering, make your sage croutons. Add a small drizzle of oil to a pan and heat over medium-high heat.
  7. Place ripped bread chunks and sage into the pan with the oil and stir. Dash a little bit of salt and pepper.
  8. Continue to stir frequently over medium-high heat until the chunks become crispy.
  9. Once soup is done simmering, use an immersion blender to blend the ingredients until smooth or to desired consistency.
  10. It is now ready to serve! Sprinkle your croutons over your soup and maybe add some vegan parmesan cheese. YUM!

Vegan Penne Primavera

Recipes

I’ve almost reached 2 whole months of eating vegan, and I gotta say, I like how it’s going. The food is delicious, made of fresh ingredients, and I don’t feel like crap after eating it. This particular recipe is going to be a new favorite in my house because I always seem to have random unused veggies and pasta (usually gluten-free or whole wheat). I love how the aroma of the vegetables filled the house and went so beautifully with the herbs. It was super easy to make too. The most time consuming part is chopping all the veggies, but so many grocery stores sell these pre-sliced now you could always go that route if you wanted to save even more time.

Feel free to sub in whatever veggies you have on hand for this dish. Just be sure to add them at the right times for cooking. For example, I added the broccoli first since I knew that would take the longest and the roma tomatoes last since I knew I really only wanted those warmed and not super mushy. You can also use whatever type of pasta you prefer. I like penne because it’s easy to get a good bite with pasta and vegetables in it all at once. This particular penne was gluten free so you could always do that as well, or heck make some zoodles if you’re looking for something without any carbs. Lastly, feel free to leave the oil out of this as well and instead add a small amount of water when cookies the veggies. I did use oil in this dish this time. I have been leaving oil out of my food for the last three weeks or so, so I didn’t feel like a tablespoon or two of good olive oil would hurt. I hope you enjoy!

Vegan Penne Primavera

12 oz of your favorite penne – cooked and drained

1 zucchini, halved and sliced

1 squash, halved and sliced

1 head of broccoli, chopped

2 carrots, thinly sliced

2 roma tomatoes, halved and sliced

1 Tbsp olive oil (or water for cooking the vegetables)

3 cloves garlic, minced

1/2 tsp thyme

salt and pepper to taste

Non-dairy mozzarella for topping, if desired

  1. Add the broccoli and the carrots to a large skillet over medium high heat with olive oil (or water) and let cook covered for about 5 minutes
  2. Add zucchini, squash, and garlic and cover. Cook for another 5 minutes, or until vegetables reach desired consistency.
  3. Add roma tomatoes at the end and stir to combine. Add thyme and salt and pepper to taste.
  4. Once all vegetables are cooked, mix in the penne pasta.
  5. Top with non-dairy mozzarella or parmesan if desired.
  6. Enjoy!