Description
A vegan soup made with creamy honeynut squash, earthy mushrooms and aromatic sage. This plant-based soup is the ideal comfort food for a cool fall night!
Ingredients
Scale
- 4 Honeynut Squash (or Baby Butternut Squash)
- 2 Tbsp Olive Oil (Divided)
- 4 oz. Chanterelle Mushrooms (Cleaned and Roughly Chopped)
- 2 Tbsp Fresh Sage (Sliced)
- 4 Cloves of Garlic (Minced)
- 3 ½ Cups Vegetable Stock
- 1 Cup Almond Milk (or another Nut Milk)
Instructions
- Preheat the oven to 400℉.
- Cut each honeynut squash in half lengthwise and scoop out the seeds. Brush the cut side of the squash with the olive oil and place them cut-side down on a baking sheet.
- Roast for 20-25 minutes, or until they are soft to the touch.
- While the squash roasts, wash the mushrooms very well and cut them into bite sized pieces. Mince the garlic and slice the fresh sage.
- In a frying pan over medium-high heat, sauté the garlic with the other Tbsp of olive oil until it becomes fragrant. About 2 minutes.
- Next, add the chopped mushrooms to the pan and cook stirring frequently for about 5 minutes. The mushrooms will shrink and start to brown.
- Add the sage to the mushroom mixture and sauté for an additional 2-3 minutes.
- Scoop out the squash from the skin and place it into a blender along with the mushroom and sage mixture. (We like to set some of the mushroom mixture to the side to use as a garnish later) Blend on high, while slowly pouring in the vegetable stock. Soup should become very smooth.
- Lastly, pour in the almond milk and blend for 5 seconds to incorporate.
- Garnish with the reserved mushroom, sage mixture, if desired.
- Serve immediately and enjoy!
- Leftover soup can be refrigerated for up to 5 days or frozen for up to 3 months.
Notes
- The equipment listed above contains affiliate links to products that we personally use, love, and recommend!
Keywords: Honeynut Squash Recipe, Squash and Mushroom Soup, Vegan Fall Soup Recipe