Butternut Squash Soup - Vegan

Ingredients

Directions

1. 1

   Cute butternut squash in half lenghtwise and remove seeds.

2. 2

   Place squash cutside down on a parchment lined sheet pan and roast in a 350 degree oven for 30-40 minutes or until squash is soft to the touch, and the skin begins to pull away from the flesh.

3. 3

   Remove from oven and let cool.

4. 4

   Spoon roasted squash out of the skin and pass it through a ricer or food mill to remove any of the stringy fibers.

5. 5

   Heat olive oil in a large stockpot and sute/swet the carrots, celery and onions, until the onions and carrots just start to caramelize.

6. 6

   Deglaze the pot with sherry.

7. 7

   Add the vegetable stock, salt, pepper, nutmeg and bay leaf and bring to a boil.

8. 8

   Add the squash, reduce to a simmer and cook for 45 minutes.

9. 9

   Remove the by leaf, and puree the soup in the pot with an immersion blender until it reaches a smooth creamy consistency.

10. 10

    Taste, and add salt and pepper if needed.

11. 11

    Garnish with chopped parsley and paprika ans serve.

12. 12

    Ass salt and.