This butternut squash and soy chorizo soup is the perfect recipe to ring in squash season! Roasted butternut squash, roasted garlic, and veggies are blended into a rich and silky soup. Top it off with spicy soyrizo bits, creamy vegan feta, and crispy pumpkin seeds for a cozy bowl that will leave you coming back for seconds and thirds!
Ingredients
• 1 ½ pounds butternut squash, peeled and roughly chopped
• 3 large carrots, peeled and roughly chopped
• 1 large white onion, roughly chopped
• 3 teaspoons oil, divided
• 2 teaspoons smoked paprika
• 1 teaspoon ancho chili powder
• 1 teaspoon kosher salt, plus more to taste
• 1 teaspoon fresh cracked black pepper, plus more to taste
• 1 whole head fresh garlic
• 3 cups vegetable broth, divided
• 1 chipotle chili, dried or in adobo sauce, optional
• 2 tablespoons maple syrup
• 1 (14-ounce) can full fat coconut milk
• 6 ounces soy chorizo
• Vegan feta cheese, for garnish
• Toasted pumpkin seeds, for garnish
• Fresh chopped cilantro, for garnish
Instructions
Preheat the oven to 400°F
Place the butternut squash, carrots, and onion in a large bowl and toss with 2 teaspoons of the oil. Sprinkle with the smoked paprika, ancho chili powder, salt, and pepper, tossing to combine. Transfer to a prepared baking tray and arrange in an even layer.
Next, peel and discard the papery layers of the garlic bulb, making sure to leave the skins of the cloves intact. Using a sharp knife, cut off about ¼-inch of the top of the bulb, exposing the top of the cloves. Drizzle the garlic with the remaining teaspoon of oil and sprinkle it with a pinch of salt and pepper. Wrap it in foil and place it on the baking tray along with the squash and veggies, and bake for 20 to 30 minutes, until the squash is fork tender and slightly crisp around the edges. Remove from the heat and let cool for 10 minutes.
Meanwhile, if you're using a dried chipotle, soak it in boiling hot water for 10 minutes to rehydrate. Drain and set aside.
Once the squash and veggies are cool enough to handle, place them into a high-powered blender. Using your hands, squeeze the bottom of the bulb of garlic to push the cloves out of its paper and place the cloves into the blender as well. Pour in 1 cup of the broth, the chipotles, and the maple syrup and pulse until smooth.
Transfer the soup to a soup pot or Dutch oven over medium heat. Stir in the remaining broth and coconut milk and simmer, stirring often, for 10 to 15 minutes. Taste and adjust seasonings if necessary.
While the soup is simmering, cook the soy chorizo in a pan according to package directions – I like to cook it 2 to 3 minutes longer so it’s a bit crispier! Transfer to a paper-towel lined plate and set aside.
Ladle the soup into bowls and garnish with a 1 to 2 tablespoons of the soy chorizo, vegan feta, toasted pumpkin seeds and cilantro, and enjoy!
Recipe by Eat Figs, Not Pigs at https://www.eatfigsnotpigs.com/butternut-squash-soy-chorizo-soup/