It's fall, y'all! Soupy season is here! This butternut squash soup is perfect for cozy fall days AND it's low in calories. I modified this recipe to be oil and sugar-free. It can also be made with no salt or low salt. I eat so much of this stuff when I make it. I love pairing this soup with dumplings or rice or a side of potatoes for extra starchy goodness to keep you full all day long.
Ingredients for SOUP:
1 butternut squash (peel and dice into cubes)
3 cloves of garlic
1 white onion
1 white potato, without peel
1 cup of broccoli
6 cups of Veggie Broth *Here is a link to a SOS free option*
2 tsp pumpkin spice (or make your own with cinnamon, nutmeg, and ginger)
2 tsp basil
Ingredients for DUMPLINGS:
1 1/2 cup flour
2 tsp baking powder
1 cup of buttermilk (1 cup plant milk + 2 tsp white vinegar)
How to make butternut squash SOUP:
Peel your butternut squash and cut it into cubes (do not include the "guts")
Chop up your onion *your chopping doesn't have to be perfect because we will blend the soup eventually*
In a large pot, add about 1/2 inch of veggie broth to the bottom. Add garlic and onions, heat until they're soft or for about 5 minutes
Add the rest of the soup ingredients to the pot and boil for about 20 minutes or until everything is soft
Use an immersion blender OR transfer the ingredients to a high speed blender and blend until smooth
Add the soup back to the pot to keep it warm, or if you plan on adding dumplings to this recipe
That's it! It's so easy and this soup lasts me for days. Serve plain or over rice... or add dumplings!
How to make DUMPLINGS:
Make vegan buttermilk by combining 1 cup of plant milk with 2 teaspoons of white vinegar
Add flour and baking powder to a bowl
Mix everything together. Once it's combined, create dumpling balls. I made mine the size of golf balls.
Add the dough balls to the soup in the pot on the stove. See photo above on the top left of the grid for an example. Make sure the dumplings are mostly covered by the soup. Put a lid on the pot and simmer for about 15-20 minutes. The dumplings should eventually float to the top and be cooked through. Enjoy!
Show me your dumplings! Tag me on instagram @EatPlantsWithHolly!
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