Butternut squash is one of my favorite veggies to enjoy during the holidays, especially when roasted. How about you? And when roasted and pureed into a soup (hello, creamy roasted butternut squash soup!), it’s divinely comforting. I’ll be enjoying this simple, creamy, vegan-friendly soup often. I hope to hear you slurping up its sweet and savory goodness often, too.

Happy holidays!

creamy roasted butternut squash soup

Makes 6 servings: 1 1/3 cups each

Ingredients

• 2 teaspoons + 1 1/2 tablespoons extra-virgin olive oil, divided
• 1 Vidalia or other sweet onion, diced
• 2 teaspoons grated fresh ginger root
• 1 (32-fluid ounce) carton low-sodium vegetable broth
• 1 3/4 teaspoons sea salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 6 cups butternut squash cubes (2 pounds; about 1 1/2-inch pieces)
• 12 fluid ounces canned evaporated oat milk or light coconut milk*

Directions

1. Preheat the oven to 400ᵒF.
2. Heat 2 teaspoons of the olive oil in a large saucepan over medium-high heat. Add the onion and sauté until softened, about 5 minutes. Add the ginger and sauté until fragrant, about 30 seconds. Add the broth, salt, and pepper and bring to a boil. Cover, reduce heat to low, and simmer for about 55 minutes.
3. Meanwhile, toss the squash cubes with the remaining 1 1/2 tablespoons olive oil until coated. Arrange the squash cubes in a single layer on a silpat- or parchment paper-lined baking sheet and roast until well softened and lightly caramelized, about 50 minutes.
4. Transfer the cubes to the simmering onion broth and puree using an immersion blender. Alternatively, puree in a blender, in batches, using the hot fill line as a guide. Stir in the evaporated milk and return to a simmer. Adjust seasoning, and serve.

Per serving: 170 calories, 4.5g total fat, 2g saturated fat, 10mg cholesterol., 860mg sodium, 29g total carbohydrate, 5g dietary fiber, 14g sugars, 4g protein

*To make your own evaporated oat milk, simmer 2 1/2 cups plain unsweetened oat milk until reduced to 1 1/2 cups (12 fluid ounces), stirring regularly.

Jackie’s Culinary Tips!

• Roast butternut squash for taste depth
• Use sweet onion to enhance sweetness
• Add fresh ginger for flavor intrigue
• Try evaporated oat milk for creaminess without artery-clogging heaviness