Nutriment Health & Fitness

Ginger Roasted Butternut Squash Soup – Plant-Based GF

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Ginger Roasted Butternut Squash Soup - Plant-Based GF

A hearty, and tasty soup that contains protein from Navy Beans. But you never know that they are in the soup.

There are 11 types of squash vegetables. My favourites are the butternut squash, acorn, and spaghetti squash.

So much you can do with these vegetables. And a great way to freeze them to enjoy during the winter months.

TEXTURE AND TASTE:

Texture is a thick soup, with a creamy, slightly peppery sweet, ginger flavour.

Ginger Roasted Butternut Squash Soup - Plant-Based GF

INGREDIENTS:

  • Butternut Squash
  • Carrot
  • Onion
  • Can of Navy Beans 398ml
  • Butter – Plant-based preferred
  • Tomato Paste
  • Bouillon cubes or Better than bouillon vegetable based
  • Fresh or Minced in a jar Ginger
  • Plant-based milk unsweetened – I used Oat milk

LEFT OVERS:

Store in the fridge for 2 days, or in the freezer.

DIET:

If you are on my Weight Management Program the portion to enjoy is 1-2 cups roughly.

THIS RECIPE IS FRIENDLY FOR:

Vegan, Vegetarian, Plant-Based, Low-Sodium, Children, Diabetics, Celiac, and Weight Management see notes.

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Have a great day!!

Ginger Roasted Butternut Squash Soup – Plant-Based GF

A hearty soup that is contains protein form the Navy Beans, but you would never know they are in the soup!

Texture is thick soup, with a creamy, slightly peppery sweet, ginger flavour.

Vegan, Vegetarian, sodium friendly, child friendly, diabetic friendly, celiac friendly, and celiac friendly..

  • Immersion Blender or Blender
  • Large Pot
  • Large Mixing Bowl
  • Large baking sheet lined with parchment paper
  • Peeler
  • Stirring spoon
  • cup, tsp, tbsp
  • 1 can Navy Beans drained and rinsed
  • 1 Butternut squash
  • 2 tbsp Extra Virgin Olive Oil
  • 1 tsp Himalayan or Sea Salt ground
  • 1 Onion chopped
  • 1 Carrot chopped
  • 3 tbsp Butter – plant-based preferred
  • 2 tbsp Tomato paste
  • 3 tsp Better than Bouillon or 3 cubes bouillon low or no sodium
  • 4 cups Hot water from the kettle
  • 2 tsp Onion powder
  • 1 tsp Garlic powder
  • 1 tsp Black pepper ground
  • 1 tbsp Ginger fresh or minced jar
  • 1 cup Plant-based milk unsweetened – I used oat milk

  1. Preheat the oven to 400°F

  2. Prepare the butternut squash by cutting both ends off. Use a peeler to remove the skin. Cut in half, and then cut into large size cubes.

    Throw them all into the large mixing bowl and toss with olive oil, salt and pepper. Making sure all of the pieces are covered.

    Spread them out evenly onto the parchment paper baking pan.

    Bake in the pre-heated over for 45 minutes. Flip half way. If they are starting to get burned at 40 minutes, remove them from the oven.

  3. As the Butternut squash is baking. Cook the rinsed beans in a pot of boiling water, allow to simmer uncovered for 20-30 minutes.

    Drain, rinse and set aside.

  4. In the large pot, add the butter, onions, and carrots. Cook and stir for 10 minutes.

    Add in the Tomato paste, onion powder, garlic powder, and stir for 1 minute.

    Add in the cooked beans and stir.

    Add the water, milk, and bouillon, and ginger. Stir well and bring to a boil. Simmer for 15 minutes.

  5. Use the immersion blender to blend well into a paste type soup.

  6. Cooled left overs can be put in a glass jar in the fridge for 2 days, or in the freezer for 1 month.

dinner, entree, Side Dish
American
GlutenFreeDiet, VeganDiet, VegetarianDiet
butternut squash, caramelized onion, carrot, ginger, hearty soup, navy beans, plant-based milk