For the love of Butternut squash!
I was first introduced to butternut squash this fall when I decided to pick one up at Vancouver’s Farmers Market (I love farmers markets). The first time I cooked a butternut squash, I roasted it with herbs and ate it as a side dish. It was absolutely delicious and quickly became a regular in my kitchen.
Vegan Roasted Butternut Squash:
1 medium-large butternut squash
1 can no-salt added garbanzo beans, drain & rinse
3 cups of water
1 Tablespoon of extra-virgin olive oil
1 large carrot
1 low sodium vegetable bouillon cube *Or you can replace the water with low sodium vegetable broth.
1/2 a large or small-medium sweet onion chopped
2 cloves of garlic (or more or less depending on garlic preference), crushed
1 tsp cayenne pepper (if you like spicy)
Sea salt & fresh black pepper to taste
Top with nutritional yeast
1. Preheat oven to 400 F. Peel, de-seed, and cut squash in cubes. Place squash on parchment paper lined baking pan. Brush squash with oil, season with pepper, dash of salt & garlic (or spices of choice). Bake for 45 minutes or until soft.
2. Heat oil in a soup pot on medium heat. Add onions and garlic and sauté until golden. Add carrot and spices.
3. Add water or veggie stock, roasted butternut squash, and garbanzo beans.
4. Bring ingredients to a boil & then reduce to a simmer. Puree using an immersion blender or blender.
*If you are using a blender or food processor be careful not to burn yourself when transferring to the blender and back to the pot.
5. Top with fresh-black pepper & nutritional yeast.
I make this soup for myself or one other person; I love having leftovers for school or work the next day. Leftovers are the healthy fast-food 🙂