Dinner
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Dinner
Curry Butternut Squash Soup with Seitan & Pepitas
Official SWEET EARTH® FOODS
Curry Butternut Squash Soup with Seitan & Pepitas
Level
Easy
Prep
20 min
Cook
50 min
Servings
Makes 6 to 8 servings
VEGAN COMFORT FOR ANY TABLE!
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
• Vegan recipes do not use any ingredients of animal origin including eggs, dairy, or honey.
• Recipes are vegan when prepared with the specified ingredients.
INGREDIENTS
- ●1 large butternut squash (about 3 1/2-4 pounds), washed and peeled
- ●1 tablespoon olive oil
- ●1/2 teaspoon kosher salt
- ●1/4 teaspoon ground black pepper
- ●2 tablespoons olive oil
- ●1 tablespoon vegan butter
- ●1 small shallot, small diced
- ●1/2 large yellow onion, small diced
- ●3 cloves garlic, minced
- ●1 teaspoon fresh grated ginger
- ●1 tablespoon curry powder
- ●1/4 teaspoon kosher salt (add more or less depending on what kind of stock you use)
- ●1 cup coconut milk
- ●5 cups vegan "chicken" stock (or any stock of your choice)
- ●1 tablespoon maple syrup or agave syrup
- ●2 ounces SWEET EARTH Enlightened Foods Traditional Seitan Strips, grilled and medium diced (optional)
- ●1/4 cup roasted pepitas (optional)
- ●1 tablespoon finely chopped parsley (optional)
- ●3 tablespoons coconut milk (optional)
Plant-based Seitan
MAKE IT
Step 1
Preheat the oven to 375° F and line a baking sheet with parchment paper. Cut squash in half lengthwise. Scrap out the seeds. Cut the squash halves into similar sized big chunks, about 10 pieces. Place the squash on baking sheet and brush with 1 tablespoon olive oil. Season with 1/2 teaspoon salt and pepper. Roast them about 40-45 minutes or until they are fork-tender. Set aside.
Step 2
To a large saucepan over medium heat, add 2 tablespoons olive oil, vegan butter, shallot, onion, garlic and ginger. Cook for 2-3 minutes until translucent. Turn down heat if cooking too quickly. Add curry powder and 1/4 teaspoon salt and cook for another 1-2 minutes.
Step 3
Add 1 cup coconut milk, stock, maple syrup and the roasted squash and bring to a simmer.
Step 4
In 2-3 batches, transfer soup mixture to a high speed blender and puree the soup until very smooth. Place a towel over the top of the lid before mixing to avoid any accidents. Pour blended mixture into a clean medium saucepan.
Step 5
Continue cooking over medium-low heat for 7-10 minutes and taste and adjust seasoning as needed. Serve as is or with optional topping(s): seitan cubes, pepitas, parsley and/or coconut milk. Enjoy!
