9d • General discussion
WFPB Wesnesday (2 days late) ;)
🌟 Creamy Whole Food, Plant-Based Squash Soup 🌟
Servings: 4–6
Prep Time: 10 minutes
Cook Time: 35 minutes
Ingredients:
1 medium butternut squash (about 2–3 lbs), peeled, seeded, and cubed
1 large carrot, peeled and chopped
1 medium onion, chopped
2 cloves garlic, minced
1 tsp fresh ginger, grated (optional, for a warm kick)
4 cups vegetable broth (low-sodium)
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp nutmeg
Pinch of ground black pepper
1/2 cup unsweetened plant milk (oat, almond, or soy)
1 tbsp olive oil (optional, for roasting)
Fresh herbs for garnish (like parsley or thyme)
Instructions:
Roast the squash (optional for extra flavor):
Preheat the oven to 400°F (200°C). Toss the squash cubes with a little olive oil and roast for 20–25 minutes until tender and lightly caramelized. This step adds sweetness and depth.
Sauté aromatics:
In a large pot, lightly sauté onion, garlic, carrot, and ginger (if using) over medium heat for 5 minutes until softened. No oil? Use a splash of water or vegetable broth instead.
Add squash and spices:
Add the roasted (or raw) squash to the pot. Sprinkle in cumin, cinnamon, nutmeg, and black pepper. Stir for 1–2 minutes until fragrant.
Simmer:
Pour in the vegetable broth. Bring to a boil, then reduce to a simmer for 15–20 minutes, until all vegetables are very tender.
Blend:
Use an immersion blender or transfer to a regular blender in batches to puree until smooth and creamy.
Finish with plant milk:
Stir in the plant milk for extra creaminess. Taste and adjust seasoning if needed.
Serve:
Ladle into bowls and garnish with fresh herbs. Optional: a sprinkle of pumpkin seeds or a swirl of tahini for extra texture and nutrition.
✨ Tips:
For a slightly smoky flavor, roast the squash with smoked paprika.
You can swap in other winter squash like kabocha or acorn squash.
Leftovers store in the fridge for 3–4 days and freeze beautifully.
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WFPB Wesnesday (2 days late) ;)
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