Vegan Sausage and Butternut Squash Soup
Ingredients
- 1 medium butternut squash (approx 3 lbs)
- 1 small head of garlic
- 2 tablespoons butter
- 1 pound vegan sausage links roughly crumbled (casings removed)
- 1 small onion sliced into half moons (approx 1 1/2 cups)
- small red potatoes sliced (approx 1 cup)
- 1 large carrot cut into matchsticks (approx 1 cup)
- 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
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 squash with olive oil and inside cavity, place garlic head cut side down in one cavity, season with salt and pepper, place on baking tray and roast in preheated oven at 400°F until caramelized and fork-tender, about 60-80 minutes, then let cool until skin peels off easily.
In a blender, combine the roasted squash and squeeze the garlic from its skin, add 1/2 cup of broth, and blend until smooth.
In a large pot or Dutch oven, heat 1 tablespoon butter over medium heat, add the crumbled vegan sausage, cook until browned, about 10 minutes, then set aside.
In the same pot over medium heat, add the remaining tablespoon of butter, when warmed add onion, carrots, and potatoes, season with salt and pepper, cook for 8-10 minutes until onion is soft and golden, scraping up brown bits, add 1 tablespoon water if pot gets too dry.
Add the puréed squash mixture, celery seeds, nutmeg, curry powder, and remaining 2 1/2 cups broth, ensuring vegetables are covered with liquid, bring to a boil, then simmer on medium-low heat covered for 20-30 minutes until carrots are tender and flavors meld, stirring occasionally.
Turn off heat, add non-dairy cream cheese and mix until combined, then add non-dairy milk to achieve desired consistency.
Serve the soup with the sausage crumbles on top.
