I told you guys I am pretty much obsessed with winter squash right now. So today I really want to share a family favorite that has been on repeat ever since we had to turn on our heater for the first time this month. With a hint of sage, this soup is the epitome of everything I love about holiday season food. It's creamy, it's dreamy.. and it has absolutely zero dairy products in it. here we go.
Enlist some help. Butternut squash are heavy.
Slice in half. Brush with olive oil if you wish. Throw into the oven for two hours. Knit a scarf.
When you have about 20-30 minutes left on the timer, dice up one granny smith apple and one white onion. It doesn't have to be pretty, it will all end up blended in the end.
Brown in a skillet over medium heat.
Sprinkle in some fresh sage. Cook for another 4-5 minutes. Turn off the heat.
After removing the squash from the oven,
Spoon out the insides (excluding the seeds) and put into a large pot, along with the onion mixture.
Pour in some stock.
Blend baby, blend.
Turn the heat back on, medium-low this time.
Pour in your frozen corn. Keep on the burner for 5-10 minutes until corn is heated all the way through.
Ladle into a good sized bowl.
Grab some chives.
Chop chop chop.
Some sour cream (optional), I like this vegan Tofutti "better than sour cream." It gets the job done.
And enjoy! xoxo
 | Creamy Butternut Squash Soup with Corn |
List of Ingredients:
Preheat your oven to 400 degrees.
Slice both of your squash in half. Lay with the insides facing up on a foil lined baking sheet. Brush with olive oil. Bake for 2 hours.
With 20-30 minutes left on the timer, saute diced onion and apple together in a skillet over medium heat with olive oil. Season with salt and pepper to taste. When they become translucent, add fresh sage. Continue to cook for 5 minutes. Turn off heat. Remove the squash from the oven. Spoon the insides into a large pot. Add onion mixture. Pour in your stock, and use an immersion blender to combine. (You could also pour into a high powered blender, and then return to the pot.) Turn the burner back on, to medium-low this time. Add frozen corn. Continue to cook for 5-7 minutes, until corn is heated all the way through. Ladle into bowls and top with chives and a dollop of sour cream. Enjoy.
- 2 medium sized butternut squash
- Extra virgin olive oil
- 1 white onion, diced
- 1 granny smith apple, diced
- 2 tablespoons fresh chopped sage, minced
- 3 cups vegetable (or chicken) stock
- 1 1/2 cups cut frozen corn
- Fresh chives, minced
- Tofutti sour cream
- Salt & pepper to taste
Preheat your oven to 400 degrees.
Slice both of your squash in half. Lay with the insides facing up on a foil lined baking sheet. Brush with olive oil. Bake for 2 hours.
With 20-30 minutes left on the timer, saute diced onion and apple together in a skillet over medium heat with olive oil. Season with salt and pepper to taste. When they become translucent, add fresh sage. Continue to cook for 5 minutes. Turn off heat. Remove the squash from the oven. Spoon the insides into a large pot. Add onion mixture. Pour in your stock, and use an immersion blender to combine. (You could also pour into a high powered blender, and then return to the pot.) Turn the burner back on, to medium-low this time. Add frozen corn. Continue to cook for 5-7 minutes, until corn is heated all the way through. Ladle into bowls and top with chives and a dollop of sour cream. Enjoy.
