Vegan Butternut Squash & Caramelized Onion Soup
A soup recipe in them middle of summer?
You shouldn't be restricted to only eating soup in the cold months! I mean, I could make the excuse that it can be cold or snow any month of the year here in Calgary, Alberta... Soup is really healthy and easy for the digestive system to break down. If you've been drinking too much, feeling under the weather, bloated, etc, soup can be incredibly nourishing for the body.
I actually used frozen cubed butternut squash and made this recipe in about only 20-25 minutes active cooking time. My boyfriend and I finally watched A Star Is Born and took turns while stirring the onions while they caramelized. It was super easy to make and in my opinion would make a great mid week meal. I would suggest eating this with thick cut slices of sourdough bread or focaccia and dipping it. OH MA GAAAWD you should totally do that.
I freaking love caramelized onions and can put them on top of anything. The addition of caramelized onions really brings a lot more depth of flavour to this soup and balances the slight spiciness from the chili flakes with subtle sweetness. Feel free to add more bay leaves or thyme to make more herbaceous and hearty.
1/4 C olive oil
2 medium white onions, julienned
5-6 whole cloves of garlic
1/2 tsp chili flakes
1/2 tsp dried thyme
3 bay leaves
6 C cubed butternut squash
6 C chicken broth or water
salt and pepper to taste
In a large stock pot, heat oil over medium-high heat until the oil glistens, then add the onions. Keep a close eye on the onions by stirring them frequently and lowering the temperature if necessary. The trick is to not stir them too often as they will not brown if over stirred.
If the onions start to stick or burn, "deglaze" by pouring a little bit of water or white wine into the pot.
After about 15-20 minutes (depending on the size of the pot this can take longer), the natural sugars in the onion should be caramelized and they will brown and smell sweet.
When the onions are caramelized, season with salt and and add the garlic, chili flakes, thyme and bay leaves. Let cook for another few minutes. Add butternut squash and chicken broth and bring to a low boil. Reduce heat to a simmer and let cook until the butternut squash is tender.
When the squash is cooked, start pureeing the soup in a high speed blender until smooth.
Transfer back to pot and adjust seasoning with salt and pepper as needed.