Click over to the Coyuchi blog today for the recipe for this Vegan Buttercup Squash Soup. I'll be guest blogging seasonal plant-based recipes over there for the next two months. This soup is perfect to warm you up on these cold November days, and will make a beautiful and tasty addition to your holiday table. It's creamy and rich and those maple spiced pepitas are just heaven in yo mouth, just sayin'.
More on Coyuchi.... Coyuchi has been the source for luxury organic natural fiber home textiles for 25 years. They have a strong commitment to sourcing materials and producing their beautiful wares sustainably and ethically.Ppop over to their shop to find out more.
xx Kaity
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Ingredients
- 1.5 lbs buttercup squash halved and seeded sub with amerbercup, hubbard or kabocha squash
- ½ of large sweet onion peeled (or 1 whole small sweet onion)
- 2 large carrots peeled
- ½ large fennel bulb or 1 whole small fennel
- 3 cloves garlic with skin on
- ½ teaspoon sea salt + more to taste
- 3 tablespoons extra virgin olive oil divided
- ¼ cup white rice rinsed
- 4 cups water
- 2 tablespoons low sodium tamari
- 1 teaspoon ground cumin
- 1 teaspoon grated fresh ginger
- ¼ teaspoon red pepper flakes
- ¼ teaspoon fresh ground black pepper
- several sprigs of fresh thyme or sage
- Toppingscoconut milk or non-dairy unsweetened yogurt
- maple spiced pepitas recipe below
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- Cut squash into 4 large pieces, leaving skin on. Cut onion in half. Cut carrots into quarters. Remove heart (the tough part) of fennel bulb and cut fennel into quarters. Spread squash, carrots, onion, garlic and fennel on the baking sheet and drizzle with 2 tablespoons of oil. Sprinkle everything with ½ teaspoon sea salt. Bake at 400˚F for 45 minutes or until squash is fork tender and vegetables are cooked through and start to caramelize.
- Meanwhile bring water, rice, remaining 1 tablespoon of oil and seasonings to a boil in a saucepan, then reduce to a simmer with lid cracked for 10 minutes until rice is cooked through. Remove thyme stems. Set broth aside until roasted vegetables are ready.
- When vegetables are done roasting, remove them from the oven and scoop cooked squash out of it's skin, discarding the skin. Remove and discard the skin from garlic cloves. Transfer roasted vegetables to a blender along with the rice and broth. Blend everything together on high speed until creamy smooth. Return blended mixture to the saucepan and warm on low heat. If soup seems too thick, stir in another ½ cup of water. Taste for salt and add more to taste if needed.
- Serve hot topped with a dollop of coconut milk or plain unsweetened non-dairy yogurt and maple spiced pepitas.
Notes
- This soup will keep covered and refrigerated for several days, or frozen for up to 6 months. To reheat, bring to a simmer in a saucepan, adding a bit of water if too thick and/or more salt to taste if needed.
Ingredients
- ¼ cup raw shelled pumpkin seeds
- 1 teaspoon extra virgin olive oil
- 1 teaspoon maple syrup
- ¼ teaspoon ground cumin
- pinch of sea salt
Instructions
- Preheat oven to 400˚F. Line a baking sheet with parchment paper.
- Coat pumpkin seeds with oil, maple syrup and seasonings.
- Spread pumpkin seeds into baking sheet. Bake for 5-8 minutes, keeping a close eye on them so they don't burn.
- Pepitas are done when the puff up and turn dark golden brown and will be crunchy.
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