Butternut Squash Soup Bread Bowls
These Butternut Squash Soup Bread Bowls are cozy, delicious and EASY! The best way to enjoy a creamy, vegan soup!
Ingredients
- 1 head garlic top removed
- 4 cups butternut squash cubed, about 1 medium
- 1 yellow onion quartered
- 3 carrots peeled and roughly chopped
- 2 tablespoons oil plus more for the garlic
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon turmeric
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon salt
- fresh thyme
- 3 cups broth I used vegan chicken broth
- 1/2 cup non-dairy cream or non-dairy milk, unsweetened
- 4 bread bowls tops removed
- grated vegan parmesan optional
Instructions
- Preheat the oven to 375 degrees and line a baking sheet with parchment paper.
- Place the cut garlic on a piece of foil. Drizzle with oil and wrap it up. Place it in the oven (on the rack) for 30 minutes.
- Add the squash, onion, carrots, oil & dry seasonings to the baking sheet and toss to coat. Spread in an even layer and top with some springs of thyme. After the garlic has roasted for 30 minutes, remove it and place it on the baking sheet (still wrapped) with the rest of the veggies. Place the baking sheet in the oven for 30 more minutes. Remove from the oven and allow the veggies to cool for a couple of minutes.
- Increase the oven heat to 400 degrees and place the bread bowls and the tops on a baking sheet. Drizzle with a little oil and place in the oven for 10 minutes.
- Add everything from the baking sheet to a blender (squeezing the garlic out of the skin and removing the thyme stems) with the broth and cream. Blend until smooth. Taste and adjust the seasonings as needed.
- Remove the bread bowls from the oven and fill with the soup. Top with some vegan parmesan and place back in the oven for 10 minutes. The cheese should be browned and the soup should be bubbling. Remove from the oven and serve.
Video
Notes
- For the non-dairy cream, I prefer Trader Joe's or Ripple.
- To prep the bowls, use a knife to remove the tops of the bread bowls and pick out some of the bread inside – you want to make sure there is enough room in there for the soup.
- If you let the soup cool too long before adding to the bowls, it won't heat all the way through in 10 minutes in the oven. I would heat it up in a pot on the stove and then add it to the bread bowls.
- You can obviously skip the bread bowls and just heat up the soup in a stock pot after blending.
- You can make this ahead of time. Make the soup and place in the fridge until ready to serve. Pre-heat the soup in a pot before adding it to the bread bowls to bake.
Nutrition
Calories: 659kcal | Carbohydrates: 116g | Protein: 21g | Fat: 13g