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Roasted butternut squash adds deep flavor to this easy creamy vegan soup.

Creamy Butternut Squash Soup with Herby Croutons

Just a few pantry staples plus shallots and butternut squash make this easy plant-based soup a weeknight treasure. Croutons gets an upgrade when tossed with our Herby Chimi, and a bit of veggie broth adds that classic slow-cooked flavor.

Chef Tip: Using an immersion blender is our favorite way to make creamy blended soups with fewer dishes and no mess.


  • 1 large butternut squash, cut into 4

  • Olive oil

  • Salt

  • 1/2 loaf of sourdough bread, cut into cubes

  • Haven’s Kitchen Herby Chimichurri

  • 2 shallots, sliced

  • 4 cups of broth or water or both combined!

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Preheat your oven at 425 . Drizzle the squash with olive oil and salt and roast for about 30 minutes til tender


In a large bowl, toss the bread with a drizzle of oil, about 1/4 pouch of Chimichurri and spread out on a baking sheet lined with parchment. Roast for about 10 minutes til crispy


In a large pot or Dutch oven, heat the shallots until tender, then add in the roasted squash. Sauté and smush up the squash with a pinch of salt


Add in the broth/liquid and cook until it’s hot


Blend until smooth then top with a drizzle of oil and the croutons

Herby Chimichurri

Traditionally spooned over grilled meats, this peppy South American sauce is packed with fresh parsley and fragrant oregano. Drizzle it on…

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1 Term found in this Recipe


Besides the action of drizzling sauce, which is a favorite pastime of ours, we also use drizzle as a term in many of our recipes where olive oil is used, and it equates to about 2 teaspoons of oil.

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