January is definitely the perfect month to eat bowls upon bowls of soup. That’s why I knew I needed to share the recipe for this super easy, creamy, vegan, and gluten-free sweet dumpling squash soup.
Creamy Squash Soup? Sign me up!:Jump to Recipe
Homemade Soup >> Store-bought Soup
Lately, I have been on a soup making spree. It’s the perfect way to have a hearty and healthy meal. Plus, there’s really only four steps involved in making any roasted vegetable soup recipe at home:
- Roast Your Vegetables! This is my go-to first step for any soup recipe. For example, in my Roasted Carrot & Cauliflower Soup I start by roasting chopped carrots & cauliflower. This recipe is even easier because all you need to do is slice two dumpling squash in half, season, and bake them for 30-35 until the inside of the squash is soft and tender.
- Blend the Veggies & Coconut Milk! For that extra creamy texture, you’re going to blend your vegetables with coconut milk. If you have an immersion blender, you can save some cleanup and do the blending directly in your cooking pot. However, if you’re like me and only have a standing blender, you’re going to want to let your vegetables cool a bit and then add them to a blender with coconut milk.
- Add Veggie Broth, Spices, and simmer that soup to thicken! Add some more seasoning and broth to your pot and bring to a boil. Then, turn down to a simmer and cook to thicken your soup.
- Add Toppings! This is where you can be fun and creative. For this soup, I added on fresh pomegranate seeds and I made kale chips following OhSheGlows Kale Chip recipe. However, feel free to add roasted broccoli, crunchy chickpeas, hemp seeds, or anything else your heart desires. It will all be good!
The last Week of Savory January is here
This soup has been one of my favorite meals to eat this winter. My boyfriend has even claimed it to be the best soup I’ve ever made, so you KNOW it is good.
On another note, it’s the last week of savory January over here on SGTO. It has been so fun showing you all the savory side of my cooking. Which is why I ended this savory month by sharing two recipes today including these Miso Garlic Roasted Brussel Sprouts.
I’ll be sharing a special Valentines Day cookie recipe with you all this Sunday. The recipe is coming a bit early from our normal Wednesday schedule because I am getting foot surgery Monday (eek) and am taking that whole week off to recover. It’s going to be the perfect dessert to pair with all the savory dishes you now have to go out and make! Enjoy this comforting soup and see you back here for something sweet and pink this Sunday.
-TSG
| Prep Time | 5 minutes |
| Cook Time | 45 minutes |
| Servings |
servings
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- 2 medium sweet dumpling squash *about 3 cups of squash once cooked
- cooking spray (for baking the squash)
- 1 15 oz can coconut milk
- 1/2 cup vegetable broth
- 1/2-1 tsp chili falkes *more or less depending on preferred spice level
- 1 tsp fresh lemon juice
- 1 tsp garlic powder
- salt & pepper to taste
- 1 cup fresh pomegranate seeds
- 2-3 cups kale chips
- 4 Tbsp roasted squash seeds
Ingredients
Soup ingredients
Toppings (optional)
|
|
- Preheat your oven to 400F.
- Begin by taking your squash and cutting it in half horizontally to separate the top and bottom. Remove the seeds and stringy flesh from inside of the squash. Discard the seeds or wash and save them to roast as a topping.
- After the seeds are removed, coat the inside of the squash with a little cooking spray and season with salt and pepper to your liking. Lightly grease a large baking tray and place the squash on the tray with the skin facing up.
- Bake the squash for 30-35 minutes until the inside is tender, soft, and easily pierced with a fork/knife. Remove the squash from the oven and let cool.
- Once the squash has cooled enough to handle, scoop out the flesh and add into a blender. The amount can vary by the size of your squash, but you'll want to have around 3-3.5 cups of squash. Next, add in your canned coconut milk and blend with the squash until smooth.
- Pour the squash and coconut milk into a large pot and add in your vegetable broth, chili flakes, garlic powder, fresh lemon juice, and as much salt and pepper as you would like. Stir to combine.
- Bring the pot of soup to a boil, then turn down the heat and simmer for about 10 minutes to thicken the soup. Remove from the heat and serve. Top with fresh pomegranate, kale chips, or roasted squash seeds. Enjoy!
- **If you'd like to roast the seeds as a topping for the soup, first rinse and dry them. Then, season to your liking with salt, pepper, oil, and spices. Roast at 300F for about 15-20 minutes or until the seeds start to pop. Let cool and then add to the top of your soup or eat as a snack**
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