As vegans we know that we are ALWAYS HUNGRY. So you want to eat things that will fill you up. As some that is cheap and like to eat hearty, I was trying to find a way to use up some butternut squash that I got on sale. This recipe will keep you full and satisfied.
If you are like me and try to find different ways to use the items that you have in your fridge. This is a good recipe because you can use leftover roasted butternut squash to make the soup. It is another way to avoid waste and switch up your leftovers.
Total time: 20 mins
Total cost: less than $10
Serving: about 10 cups.
¼ cup olive oil <$1/AP
1 tsp garlic powder <$1/AP
1 tsp onion powder <$1/AP
1 tsp pepper <$1/AP
1 tsp salt or seasoned salt <$1/AP
1 TSP of nutritional yeast <$1/AP
1 TSP parsley <$1/AP
1.5 TSP of Italian seasoning (rosemary, marjoram, thyme, sage, oregano, basil) <$1/AP
4 garlic cloves $0.25 ($0.50 for whole garlic bulb)
½ white onion $0.25 ($0.50 for whole onion)
1 whole butternut squash raw (can substitute with precut option) $4
4 whole raw carrots (can substitute carrot sticks or baby carrots) $1
5 whole baby bella mushrooms $1.50
¼ cup of unsweetened original almond milk $0.40 ($3.50 or half gallon carton)
¼ cup vegan chicken stock Edward & Sons Not Chick’n Cubes $0.50 ($3 per 2.5oz)
¼ cup vegetable stock (can be homemade or store bought) $0.25 or ¼ water $0
OPTIONAL: 2 TSP of Ground Flax Seed <$1/AP
Preheat oven to 350 degrees.
Peel and chop butternut squash into small 1 inch chunks. Directions on how to cut a raw butternut squash can be found here. Place in 9 x 9 x 2 inches baking pan (pan should be deep enough to hold all ingredients and liquid; a cookie/baking sheet is not recommended).
Chop the white onion in half. Keep the two halves whole. Place in pan.
Chop the carrots into 1 inch chunks. Place in pan.
Peel garlic and place whole garlic in pan.
Place whole baby bella mushrooms in pan.
Add olive oil, garlic powder, onion powder, pepper, season salt, nutritional yeast, parsley, Italian seasoning in pan and mix by hand until everything is evenly coated.
Cover pan with foil or a lid and place pan in oven for 45mins or until the squash is tender and soft.
Place vegetables into a food processor without the liquid in the pan. You can use a blender or an immersion blender (place in pot if using this option).
Place chicken and vegetable (or water) stock into pan with the drippings from the vegetables. Place pan back into oven for 5 mintues. Stir and place stock into a cup.
Turn food processor on mix and slowly add half of the vegetable/chicken stock and half of the almond milk. Keep adding stock and almond milk until the soup is to the consistency of your liking. Feel free to add additional seasonings and the flax seed (optional) at this time.
Place soup into a pot or crockpot and cook on low heat for 20 mins.
Serve with crackers or garnish with vegan parmesan. Enjoy! *Prices are estimates, they will vary per location. AP= Already in pantry. These options are typically already in your pantry