Happy January, friends!!! I hope everyone had a wonderful and safe Holiday season!
I don’t know about you guys, but I am going through some serious PCD (post Christmas depression). My entire immediate family was able to spend The Holidays together for the first time in years, so going back to “real life” after everyone left kinda sucked, but I am super excited to see what this new year has in store for us!
Besides ending the year with the people we love the most, we also ended 2017 with a vegan pop-up dinner at the same location we had our very first pop-up! It was the best pop-up we’ve had! Looking back, I still can’t believe how smooth it went.
Anyway, the first dish we served at our Holiday inspired pop up was vegan butternut squash soup with fried sage croutons and it was a huge hit! I figured since all of our guests loved it, you guys will too.
Let’s get to makin’ some soup!
I hear all of you guys on the East Coast are going through a pretty gnarly and cold winter season, so our vegan butternut squash soup is perfect for those chilly days! Secretly, I’m a little jealous. We’re lucky if it drops below 65 degrees here in California. Don’t get me wrong, I love our beautiful Cali weather, but it would be nice to have a winter!
For our version of vegan butternut squash soup, we roasted whole butternut squash, but you can use canned butternut squash if you don’t want to go through the trouble. Either way, it’ll taste amazing.
When we originally made the fried sage croutons for the soup, we made a compound butter by blending vegan butter and sage leaves together. It’s a bit time consuming, but I think the flavors really shine through by doing it that way!
For the blog, we made the croutons a bit different and it’s a little easier in terms of preparation. Instead of making a compound butter, we just fried the sage leaves whole in the butter. We then used the fried sage as a garnish for the soup. YUM!!!
We hope you guys love the recipe for our vegan butternut squash soup as much as we do! It’s rich, creamy, and bursting with flavor! If you try this recipe, please take a photo and share it on Instagram! Make sure you tag us at @Eat_Figs_Not_Pigs and use the hashtag #EatFigsNotPigs! We absolutely love seeing your recreations of our recipes! It makes our day!! Til next time, friends!!!
- 6-7 sage leaves
- 1/2 cup vegan butter
- 1 small loaf, cut into 1/2" cubes (we used French bread)
- 1/2 tsp garlic powder, optional
- Salt and pepper to taste
- 5 TBS extra virgin olive oil, separated
- 2 small butternut squash, peeled, seeded
- 1 large white onion, chopped
- 2 carrots, peeled and chopped
- 6 cups vegetarian chicken broth or vegetable broth
- Salt and pepper to taste
- Coconut cream for garnish, optional
- Preheat oven to 400 degrees F
- Let the bread sit out and get stale for at least 24 hours. If you're pressed on time, bake the croutons for about 15-20 minutes at 350 degrees. This should help release some of the moisture before frying them up.
- In a nonstick skillet on medium-high heat, melt butter. Once butter is melted, add sage leaves and pan fry to release the aroma and flavor of the sage, making sure not to burn the leaves. Fry the leaves for about 5-7 minutes,
- Remove the sage leaves from the butter and add the cubes of bread, tossing generously to make sure each crouton is coated with the sage butter. Cook until the croutons are nice and crispy, about another 5-7 minutes. Season with garlic powder, salt and pepper. Set aside.
- Rub each half of the butternut squash with 1-2 teaspoons of olive oil and season generously with salt and pepper. Roast in the oven until the squash is tender, about 25-30 minutes.
- Once the butternut squash is cool enough to handle, cut into cubes. Set aside.
- Meanwhile, in a pot on medium heat, add the rest of the olive oil. Sauté the carrots for 3 minutes. Add the onion and sauté until they become translucent in color and fragrant, another 2-3 minutes.
- Transfer the cooked butternut squash and sautéed onions and carrots to a blender and blend until smooth. In the same pot on medium heat combine blended squash and vegetarian chicken broth, mixing well to combine.
- Season with salt and pepper to taste.
- Serve hot with fried sage croutons and a drizzle of coconut cream.