Healthy oil-free Vegan Butternut Squash Soup! So thick, creamy, and flavorful! Better than Panera Bread’s; no joke. Thank you @lovingitvegan for this awesome recipe!
For the Rice:
1 cup wild rice
3 cups veggie broth
For the Roasted Veggies:
2 large butternut squash, peeled and chopped
1 large sweet potato, peeled and chopped
3 large carrots, peeled and chopped
2 Tbsp veggie broth
1/8 tsp salt
1/8 tsp black pepper
1/2 tsp dried thyme
1/2 tsp dried basil
For the Soup:
1 yellow onion, finely chopped
1 tsp minced garlic
1/2 tsp cumin
1/8 tsp paprika
12oz silken tofu
1 Tbsp tamari (or soy sauce)
1 cup veggie broth
Salt and Pepper to taste
Cook 1 cup wild rice with 3 cups veggie broth in a rice cooker.
Preheat the oven to 400F.
Peel and chop the butternut squash, sweet potato, and carrots. Place in a large bowl with the broth, salt, black pepper, thyme and basil and toss together until the vegetables are coated in the spices.
Place onto a parchment lined baking sheet and bake in oven for 35 minutes until vegetables are roasted and fork tender.
Place the chopped onion, minced garlic, cumin and paprika into a pot on the stove and sauté together until onions are caramelized.
Then add in the roasted butternut squash, sweet potatoes, and carrots and stir together.
In a blender, blend tofu, soy sauce and vegetable broth together and then add to pot of veggies and bring to a simmer to blend the flavors.
Remove from heat and blend with an immersion blender or transfer in batches to a high-speed blender.
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