I am re-posting this soup from last winter. It’s so perfect for this rainy Oregon weather.
When you taste this you will be amazed that it has no butter or cream! It’s completely vegan, completely healthy, and completely delicious. This recipe serves four, but it could easily be doubled and frozen. I used the other half of my roasted squash for making baby food.
- 1 large butternut squash, halved vertically and seeded
- 3 t. olive oil, divided
- salt and pepper
- 1/2 red onion, chopped
- 1 celery stalk, chopped
- 1 Russet potato, peeled and diced
- 4 C. vegetable stock
- 1 T. canola oil
- 1 shallot, sliced into thin sticks
Preheat the oven to 350 degrees. Brush the cut side of the squash with 1 t. of the olive oil, and season it with salt and pepper. Place the squash cut side down on a baking sheet and bake for 1 hour. Remove from the oven and scoop the flesh from one half of the squash into a bowl and set aside. Reserve the other half for another purpose (making baby food, feeding your chickens, stuffing ravioli…). You can prepare the squash to this point up to one day ahead. Heat the other two t. of olive oil in a stockpot. Add the onions, celery, and potato. Cook and stir for about three minutes. Add the squash and cook and stir for another three minutes. Add the vegetable broth and bring to a boil. Boil until the potatoes are tender, about ten minutes. Puree the soup in a blender in batches, or with an immersion blender. Adjust seasoning as needed.
In a small skillet, heat the canola oil on medium high heat. Add the shallots and fry for about one minute, or until they are golden brown and crispy. Remove to a paper towel. To serve, ladle the soup into bowls and garnish with the fried shallots.