Vegan Sausage and Roasted Butternut Squash Soup
Ingredients
- 1 medium butternut squash (approximately 3 pounds)
- 1 small head of garlic
- 2 tablespoons vegan butter
- 1 pound vegan sausage links (casings removed)
- 1 small onion (sliced into half moons, approximately 1.5 cups)
- Small red potatoes (sliced, approximately 1 cup)
- 1 large carrot (cut into matchsticks, approximately 1 cup)
- 3 cups no-chicken broth (or vegetable broth)
- 1 teaspoon celery seeds
- 1/2 teaspoon nutmeg
- 1/2 teaspoon curry powder
- Salt and pepper to taste
- 1/2 cup non-dairy cream cheese (room temperature)
- 1/2 to 1 cup non-dairy milk
Preparation
Slice the butternut squash in half with a sharp knife, scoop out seeds and stringy fibers, cut off the top of the garlic head, brush the squash and its cavity with olive oil, place the garlic head cut side down in the cavity, season with salt and pepper, place on a baking tray, and roast in a preheated oven at 425°F for 50-60 minutes until caramelized and fork-tender, then let cool and the skin should peel off easily.
In a blender, combine the roasted squash and squeeze the garlic out of its skin, add 1/2 cup of broth, and blend until smooth.
In a large pot or Dutch oven, heat 1 tablespoon of butter over medium heat, add the sausage, and cook until browned, about 10 minutes, then set aside.
In the same pot over medium heat, add the remaining butter, and when warmed, add onion, carrots, and potatoes, season with salt and pepper, cook for 8-10 minutes until the onion is soft and golden, scraping up any brown bits, and add 1 tablespoon of water if the pot gets too dry.
Add the puréed squash, celery seeds, nutmeg, curry powder, and remaining 2.5 cups of broth, ensuring vegetables are covered with liquid, bring to a boil, then reduce to medium-low heat, cover, and simmer for 20-30 minutes until carrots are tender and flavors are melded, stirring occasionally.
Turn off the heat, add the cream cheese, and mix until combined, then add non-dairy milk to achieve the desired consistency.
Serve the soup topped with the cooked sausage crumbles.
