Veggie Packed Butternut Squash Soup

A favorite fall soup gets a tasty vegetarian & vegan friendly update in this creamy Veggie Packed Butternut Squash Soup...

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

If you have been following along with me for a little while now, then you probably already know that fall is by far my favorite time of the year. I love it when the air gets a little crisper, the leaves on the trees start to turn vibrant shades of red, orange, & yellow, and I get to break out my favorite flannels & fall boots. 

But perhaps my most favorite thing about fall is the seasonal flavors that it brings with it- pumpkin spice, apples, autumn squash, chai tea, & warm, cozy bowls of creamy soup.

One of my favorite fall soups happens to be a good homemade butternut squash soup. I decided to take the traditional butternut squash soup recipe & give it a veggie packed, dairy-free update with a little help from some of my favorite Silk products that I picked up at my local Target the other week...

While I am not taking the plunge to go full-on vegetarian or vegan any time soon, I do strive to try and incorporate more plant based meals & snacks into my everyday life. For easy breakfasts & quick afternoon snacks, I like to whip up green smoothies packed with frozen fruits, fresh spinach & kale, and my favorite Silk dairy-free milks & yogurt alternatives. 

Silk products also make the perfect swap for heavy creams & milks in my favorite creamy fall soups like this Veggie Packed Butternut Squash Soup recipe I am sharing with you all today.

Plus, I love that I can save money on my favorite Silk milks & yogurts at my local Target using the Target app on my cell phone.

A few notes about this soup:

• I used this slow cooker method to cook my butternut squash. It is for pie pumpkins, but works the same. You could also oven roast the squash instead if you would prefer. 
• While I used Silk Unsweetened Cashewmilk in this recipe, you could certainly swap in any of their other dairy-free milks instead. I would just advise you to steer clear of the sweetened or vanilla flavored ones. ;)
• If you want a completely smooth soup, saute the onions & garlic and then add them to the blender with the squash & veggies to blend before continuing on with the recipe. I personally like the little bit of texture that the sauteed onions & garlic adds to the soup. It is totally about personal preference.
• Since it is 100% plant based, this hearty & creamy soup would be perfect to serve when you are having vegetarian and/or vegan friends & family over for a fall get-together or Thanksgiving/Friendsgiving dinner!

Want to learn more about Silk's line of dairy-free products? CLICK HERE.

To learn more about So Delicious Dairy Free, CLICK HERE.

Yield: 6-8Author: Carrie Robinson

Veggie Packed Butternut Squash Soup

prep time: 4 hour and 30 mins cook time: 30 mins total time: 4 hours and 60 mins

ingredients:

• 1 medium butternut squash, roasted or slow cooked & then peeled
• 1 (12 oz) bag of steam in the bag mixed frozen veggies, heated according to package directions
• 2 cups Simply Balanced Organic Vegetable Broth, divided
• 2-3 cloves of garlic, minced
• 1 small onion, finely chopped
• 1 tbsp olive oil
• 1 cup Silk Unsweetened Cashewmilk
• 1 tsp Kosher salt
• 1/2 tsp black pepper
• 1/2 tsp fresh thyme leaves (removed from stems)
• 1/4 tsp ground nutmeg
• 1/2 tsp ground cinnamon
• Archer Farms Roasted Jumbo Cashews (for topping the soup)
• Silk Plain Soy Dairy-Free Yogurt Alternative (for drizzling on top of the soup)

instructions

Allow the butternut squash to cool slightly before placing in the blender. Once cooled add the cooked butternut squash to a high powered blender along with the heated mixed veggies & 1 cup of the vegetable broth. Blend until smooth. Set aside.

In a large pot or dutch oven, heat the olive oil over medium-heat high. Once heated, add in the garlic & onion and saute until soft, about 2-3 minutes. Add in the squash/veggie puree, the cashewmilk, & the remaining 1 cup of vegetable broth. Season with the salt, pepper, fresh thyme, nutmeg, & cinnamon. Turn the heat down to medium & simmer for 20-25 minutes, stirring frequently. Add more salt & pepper to taste, if needed.

To serve, ladle into bowls and top with a handful of the cashews, fresh thyme leaves, & a drizzle of the dairy-free yogurt alternative. Serve warm & enjoy! 

NOTES:

For a pretty yogurt drizzle, spoon some of the Silk soy yogurt into a squeeze bottle & add a little bit of water. Shake well & then use the squeeze bottle to create pretty swirls & dots on top of the bowl of soup.

**Prep time will vary depending on whether you oven roast or slow cook the butternut squash.

Created using The Recipes Generator

How do you get more plants in your everyday diet? 

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.