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.