Few things are more comforting than a warm bowl of soup on a crisp winter day — especially if it’s bright, nutritious and full of flavor, like the popular vegan butternut squash soup from Prosecco Trattoria. “This soup is a fan favorite and is ideal to enjoy during our cooler months,” Prosecco’s Amy Fishburn and Eric Avallone say. “Our soups have always been a highlight; they open up your palate prior to a scrumptious meal.” And now, readers can make and enjoy this hearty concoction at home with the recipe from the restaurant. It can be prepared up to three days in advance and stored in the fridge, making it the perfect do-ahead appetizer or meal that can be enjoyed any day of the week.
Vegan Butternut Squash Soup
1 large butternut squash, peeled, seeded and diced
2 russet potatoes, peeled and diced
1 small onion, peeled and diced
2 carrots, peeled and diced
4 celery sticks, diced
1 tablespoon minced garlic
1 tablespoon curry powder
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon cinnamon
2 tablespoons extra-virgin olive oil
4 whole bay leaves
48 ounces vegetable stock
- Warm the olive oil in a large stockpot over medium heat. Add the onions, carrots, celery, garlic, squash and potatoes; cook until lightly brown but still firm. Pour in enough vegetable stock to cover vegetables and bring to a boil. Reduce heat to low. Add salt, pepper, cinnamon and bay leaves. Cover pot and simmer for 40 minutes or until all vegetables are tender. Remove and discard bay leaves.
- Transfer the soup to a blender and blend until smooth. Return to pot and mix in any remaining vegetable stock as needed to attain desired consistency. Season to taste with additional salt and pepper, if needed.
Tip: Fishburn and Avallone recommend serving the soup with a dollop of crème fraîche (non-vegan) for an extra pop of flavor.