You have most likely read a bit about my journey to changing my diet to eating mostly plant-based foods as part of my 100 Somethings 2017 Challenge. (If you aren’t caught up yet, the articles are linked above.) I have started to add more plant-based foods into my diet by looking at some of the healthy meals that I am already preparing (and that my family likes!) and determining if they can be “veganized.” I share with you here my version of Vegan Chipotle Butternut Squash Soup.
I originally found this soup recipe from the Food Network, and it is part of our 5 Infant-Friendly Foods For Transitioning To Table Food. I love to eat this soup because it has lots of layers of flavors, fills me up because it is high fiber, and it tastes better with every reheat. This week I made a double batch of soup and have eaten it every day alongside a piece of Ezequiel bread topped with hummus (for the extra protein).
Vegan Chipotle Butternut Squash Soup
Yield: 8-10 large bowls of soup
- 2 large butternut squash
- 1 white onion
- 4 stalks of celery
- 4 carrots
- 2 cloves of garlic, crushed
- 6-8 C vegetable stock
- 1/2 C water
- salt and pepper to taste
- 3 TB olive oil
- 1 tsp chipotle chiles OR red pepper flakes
- Blender or emulsifier (affiliate)
Preheat over to 450° F. Line a jelly roll pan (affiliate) with aluminum foil. Halve the butternut squash and scoop out the seeds. Use 2 TB olive oil and spread on the open halves of the squash. Sprinkle with salt and pepper, bake until tender, rotating or flipping as necessary.
In a large stock pot, (affiliate) heat the remaining 1 TB of olive oil on medium heat. Roughly chop the onion, place in stockpot and cook until just tender. In the meantime, wash and roughly chop the celery and carrots. Add to the pot with about 1/2 cup of water, and allow to cook until tender.
When the butternut squash has been cooked and cooled a bit, scoop out the flesh and place it in the pot with the onions, carrots and celery. Add about 3 cups of the vegetable stock and cover. Cook until everything is very tender, and allow to cool slightly. Process until very smooth in either the blender or emulsifier and return to the stockpot. Add the garlic and chipotle chile and the remaining vegetable stock and bring to a simmer. Serve warm.
I don’t add the chipotle chiles to the soup- I keep it out because my young children don’t like to eat spicy foods. I serve the soup with red pepper flakes on the side for added heat. I personally will just add the chipotle chile to my soup and eat it, but it is pretty spicy.
Regarding the vegetable broth- it depends on how thick you want your soup, but I like it fairly brothy so I add quite a bit of the stock.