This is one of those soups that almost every restaurant makes. Frequently it is with butternut squash, though you can vary it with any of the other winter/fall squashes.
I have memories from almost every restaurant I've worked at including Tersiguels, Chez Shea, Buck's, additionally when I visited a buddy in Nepal, the host family he was staying with made a beautiful pumpkin soup when I visited. There are always variations, using coconut milk, various curries, adding dairy, etc. The recipe I've included here is a mix of a couple of different versions, with the addition of apples and carrots to give it some depth. Though I don't go out of my way to make vegan soups, this one is vegan recipe.
One note I will say, its that depending on the squash you are using, the flavor will vary, as well as the density, yield, and overall mouthfeel of the soup. Butternut is commonly used because it has a high yield, it's easy to prepare, and normally finishes with a velvety smooth texture. If you use other squashes, just be aware of their flavors so you can adjust the seasonings accordingly.
Ingredients
Onion, diced 1/2 ea
Carrots, peeled and diced 1 ea large
Squash, large 2 ea
Sage 4 ea, plus more for garnish
Salt and Pepper to taste
Water 3 qt
Clove 2 tsp
Apple Cider Vinegar 2 T
Coconut oil 2 T
Coconut milk 12 oz
Hot sauce 1 T
Apples, peeled, cored 2 ea
Garnishes
Fried Sage, Pumpkin seed oil, pumpkin seeds
Method of Procedure
Preheat your oven to 425 degrees.
Split the squash length wise and remove the seeds. I normally use a large dinner spoon, but whatever works for you is fine.
Season the squash with salt and pepper, a splash of the vinegar, and a touch of the coconut oil. Place flesh side down on a sheet tray and roast for about 25-30 minutes depending on the size of your squash. What you are looking for is a little bit of caramelization, and a softening of the flesh so you can peel it easier.*
Once cooked all the way through, let cool, and remove the skin from the squash and cut into smaller pieces.
Heat your coconut oil in your soup pot and, once hot, saute your onions and carrots until softened, about 15-20 minutes on medium heat.
Add your cooked squash, apples, and hot sauce then cook while stirring for an additional 10 minutes.
Put in your coconut milk, apple cider vinegar, whole sage leaves, and water (make sure there is water to cover, with an additional quart of liquid).
Bring soup to a quick boil and drop to a simmer. Cook for around 1-2 hours (the longer you go, the easier to puree when you get to that part).
Thoroughly blend your soup, until no larger pieces are left. Once pureed, strain your soup through a medium mesh strainer to make sure you incorporated all of the pieces.
Season to taste and serve. Garnish with some friend sage, pumpkin seeds, and pumpkin seed oil for color contrast.
*You can roast it longer if you want a more caramelized soup, which will result in a slightly darker soup, as a more intense flavor. Be careful however, because squash can become bitter if over roasted.
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