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Creamy Butternut Squash - Vegan

Casa Refined

Ingredients
  

  • 1 large butternut squash
  • 1 sweet onion, diced
  • 1 tablespoon olive oil
  • 2 teaspoons rosemary or sage
  • 1 teaspoon cumin
  • 1 teaspoon salt
  • 3 cups water
  • 1 cube Not-Chick'n Bouillon Cubes
  • 1 1/3 cups plain soy milk or plain alternative
  • salt and pepper as desired
  • vegan sour cream or coconut cream for garnish

Instructions
 

  • Soften the squash. (Place whole squash in oven at 325 for 30 minutes)
  • Peel and cut squash to 1-inch or so cubes.
  • Sauté onion on low heat in a large saucepan with olive oil. Add salt, cumin, and herbs. Stir slowly until onion becomes translucent.
  • Add the water, bouillon cube, and squash. Let simmer for about 20 minutes, until squash becomes very soft.
  • Stir in the soy milk. Puree everything until creamy (immersion blender or transfer to regular blender in small portions). Add salt and pepper to taste.
  • Serve with vegan sour cream or coconut cream.
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