When it comes to rating my top 5 soups... this one is definitely in the running for first place. I'm not vegan, but being lactose intolerant makes creating delicious soups a little difficult - especially because cream adds so much flavor. I'm a huge fan of butternut squash. It's one of those no-brainer foods. With a little seasoning and an oven - you're pretty much set. So, when the idea of a dairy-free/vegan butternut squash soup came about I was allllll about it. The best thing about this soup is that it's really great for anyone (even Nathan likes it - and he's not usually one to favor veggie-based foods!). No matter if you're looking for something to warm you up in winter, something to make you feel better when sick or just something delicious... this soup is for you.
Preheat your oven to 400 degrees F. Cover a baking sheet with tin foil. Slice your squash in half vertically and scoop out the seeds. Coat the inside with olive oil, salt and pepper and flip them to inside down (shell up). Let them bake for 40-45 minutes.
After 40-45 minutes, using a wooden spoon lightly press on the backs of the squash. If they give, they're ready. If they're still sturdy, they need a few more minutes. When ready, take them out of the oven, flip and let cool for about 5 minutes (Your kitchen should smell amazing).
Use a spoon to scoop your butternut squash out of its shell and into your blender. Add in your green onion, maple syrup, garlic, nutmeg and vegetable broth. (Depending on the size of your blender/food processor - you might have to break up this part into segments and add them all into your pot as you go). Blend until smooth and pour into your pot on low-medium heat.
After blending, heat your pureed butternut squash soup on low-medium heat, stirring every 5 minutes until ready for serving. Add any extra salt/pepper/nutmeg to taste.
Serve it up with a little avocado or toast and enjoy!