Name: Vegan Squash Soup with Naan Croutons
Prep time: 45 min
Cook time: 45 min
Yield: 8
Ingredients: 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups) -; 3 tablespoons olive oil, divided -; 1 teaspoon salt, divided -; 1/4 teaspoon pepper -; 1 medium onion, chopped -; 1 tablespoon minced fresh gingerroot -; 2 garlic cloves, minced -; 1 teaspoon ground turmeric -; 1/2 teaspoon ground cumin -; 1 carton (32 ounces) reduced-sodium vegetable broth -; 1 can (15 ounces) pumpkin -; 1 can (13.66 ounces) coconut milk -; 2 naan flatbreads, cut into 1-inch squares -; Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt -

Recipe information

Cooking:

45 min.

Servings per container:

Source:

More details

Ingredients for - Vegan Squash Soup with Naan Croutons

1. 1 large butternut squash, peeled and cut into 1-inch cubes (about 8 cups) -

2. 3 tablespoons olive oil, divided -

3. 1 teaspoon salt, divided -

4. 1/4 teaspoon pepper -

5. 1 medium onion, chopped -

6. 1 tablespoon minced fresh gingerroot -

7. 2 garlic cloves, minced -

8. 1 teaspoon ground turmeric -

9. 1/2 teaspoon ground cumin -

10. 1 carton (32 ounces) reduced-sodium vegetable broth -

11. 1 can (15 ounces) pumpkin -

12. 1 can (13.66 ounces) coconut milk -

13. 2 naan flatbreads, cut into 1-inch squares -

14. Optional: Minced fresh cilantro, crushed red pepper flakes and plain soy yogurt -

How to cook deliciously - Vegan Squash Soup with Naan Croutons

1. Stage

Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth.

2. Stage

Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings as desired.