Butternut Squash Soup
This soup is based on a traditional Spanish tomato gazpacho, with squash substituted for the tomatoes. The velvety texture of the soup gives the impression that there is cream in it, however it’s completely vegan. The soup is always better made one day in advance.
Serves 6 / Total Time:
- Heat the olive oil in large soup pot over medium heat until shimmering. Add the shallots, cover the pot, and cook until the shallots soften, 3 to 4 minutes, stirring frequently. Add the garlic, carrot, celery, and bay leaf. Cover and cook until the vegetables are tender, about 5 minutes.
- Add the butternut squash, water, bread, salt, and pepper. Bring the soup to a boil, lower the heat to a simmer and cook, partially covered, for 45 minutes.
- Remove the bay leaf and puree the soup with an immersion blender or in a food processor. Serve warm with croutons.
We often serve this soup with croutons made from our day-old Sage Zucchini Bread. Croutons from any rustic or ciabatta-style bread will work well. This soup is also delicious served cold, garnished with poached shrimp or fresh crab and a squeeze of lime.