This soup has the creamy chowder goodness and butternut squash yumminess that makes cool weather so exciting! It makes a great side and when we’re cooking it as a stand-alone dish we love to add cooked chickpeas to increase heartiness. This is another dish that goes great with garlic bread!
Photo credit: Tommy Uckert
Serves: 4-6
Time: 1 hr
Ingredients
2 tbsp olive oil
1 onion, sliced
1 tbsp + 1 tsp salt, divided
1/4 cup white wine
3 cloves garlic, minced
4 tbsp vegan butter (we like Miyoko’s)
1/3 cup all purpose flour (gluten free or regular)
1 medium butternut squash, chopped in 1/2inch pieces
7 cups of vegetable stock
1/2 tsp ground nutmeg
2 tsp pepper
3 bay leaves
1 (4 inch) sprig rosemary
1 cup cashew cheese
1 tbsp fresh thyme, minced
1 tbsp fresh sage, minced
1 can chickpeas drained and rinsed (optional)
Heat soup pot with olive oil. Add onions and 1 tsp of salt. Stir until brown (about 10 min). Add garlic and and stir for an additional 1 minute. Add nutmeg, stir for 30 seconds and then add white wine and cook until wine is gone. Add broth, butternut squash, 1 tbsp salt, pepper, bay leaves, rosemary (whole sprig).
Meanwhile, in a small saucepan, combine butter and flour over a low heat until it darkens and smells a little toasty (this is how a roux is made). Add about a cup of broth from the soup to the roux, and stir until roux is dissolved fully in liquid, then add the liquid containing the roux to the soup. Bring the soup to a boil and simmer for 30 minutes or until butternut squash is tender. Add cashew cream, thyme, and sage. If using chickpeas, add them now.
Serve warm, and enjoy!