Vegan Sausage and Butternut Squash Soup
Ingredients
- 1 medium butternut squash (approximately 3 pounds)
- 1 small head of garlic
- 2 tablespoons butter
- 1 pound vegan sausage links (casings removed)
- 1 small onion
- Small red potatoes (approximately 1 cup)
- 1 large carrot
- 2 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
Roast squash
Slice the butternut squash in half using a sharp knife
Scoop out seeds and stringy fibers
Cut off the head of garlic
Brush squash with olive oil and inside cavity
Place garlic head cut side down inside one of the cavities
Season with salt and pepper
Place on baking tray and roast in preheated oven at 400 F until caramelized and fork can easily pierce through depth, approximately 60-80 minutes
Let cool and skin should peel off easily
Blend mixture
In a blender, combine squash and squeeze garlic from its skin into mixer
Add 1/2 cup of broth
Blend until smooth
Cook sausage
In a large pot or dutch oven, heat 1 tablespoon butter on medium heat
Add sausage to pan and cook until browned, approximately 10 minutes
Set aside
Sauté veggies
In the same pot over medium heat, add the remaining butter
When warmed, add onion, carrots, and potatoes, season with salt and pepper
Cook 8-10 minutes until onion is soft and golden, scraping up any brown bits from sausage
Add 1 tablespoon water if pot gets too dry
Simmer soup
Add puréed squash, seasonings, and remaining 2 1/2 cups broth, making sure veggies are covered with liquid
Bring to a boil, then simmer on medium-low heat covered 20-30 minutes until carrots are tender and flavors meld
Mix occasionally
Finish soup
Turn off heat and add cream cheese, mix until combined
Add milk to achieve desired consistency
Serve
Serve soup with sausage crumbles on top
