A bowl of comforting, creamy, and cheesy soup on a cold windy autumn night is an unbeatable combination. Wait! I take that back. Make that bowl of soup vegan and guilt free? Now that’s an invincible combination!
This soup gets its cheesy taste from the nutritional yeast, and the orange Velveeta-like hue from blending in the butternut squash. A delicious, cozy vegan soup, perfect for the fall season.
- 1 small butternut squash (you will only need 2 cups roasted squash)
- 3 cloves garlic, minced
- 2 cups non-dairy unsweetened milk of your choice
- 1/2 cup nutritional yeast
- juice from 1/2 lemon
- 3/4 tsp cumin
- 1.5 tsp salt, plus additional for seasoning squash
- 5 dashes hot sauce
- black pepper
- 2 cups broccoli florets
Preheat oven to 400 degrees Fahrenheit. Meanwhile, peel and cut butternut squash into small cubes and place into large baking dish.
Mix minced garlic into squash cubes and season with salt and pepper. Top with foil and bake for 45 minutes.
When butternut squash is roasted, measure out 2 cups of roasted squash and place into blender. Add the non-dairy milk, nutritional yeast, lemon juice, cumin, salt, and hot sauce into blender. Blend until smooth. Add black pepper to taste.
Pour blended soup into medium saucepan. Add broccoli florets and heat on medium for 5-10 minutes until soup is simmering and broccoli is al dente.
Serve and top with extra roasted butternut squash cubes, if desired. Sprinkle with smoked paprika for garnish.
By: Jessica Lauren Debry