Vegan Creamy Broccoli Soup
1 large butternut squash
8 large carrots or 2 carnival squash or 2 small delicata squash
2 T olive oil
small yellow onion, minced
1/3 c unsweetened nut or rice milk
26 oz low sodium vegetable broth
1/3 c nutritional yeast
2 tsp yellow mustard
1 tsp garlic powder
3 tsp mellow miso
2 medium heads of broccoli, chopped finely
salt and pepper to taste
Heat oven to 375. Slice squash lengthwise and de-seed. Place cut side down in glass baking dishes and add enough water to the dish to come up 1/4" above cut end of squashes. This should take 2 baking sheets.
If using carrots instead of alternative squashes, scrub and toss with a drizzle of olive oil. Place them on a dry baking dish.
Bake for 25 min and rotate baking sheets. Bake another 25 minutes. Let cool. Scoop squash out of skin and set aside.
In a medium soup pot heat 2 T olive oil and saute onion. In a high speed blender add squash, carrots if using, choice of milk, 1 c of broth, nutritional yeast, mustard, garlic powder and miso. Blend until smooth. Add to onions in soup pot. Continue to add broth to desired thickness. Once heated thoroughly add broccoli. When broccoli is bright, only a few minutes, whiz with an immersion blender. Salt and pepper to taste.
For vegans and non vegans can sprinkle with favorite cheese or cheese alternatives to add an extra bit of saltiness. Great with sour dough bread croutons.