Check out this tasty vegan winter soup recipe that is so satisfying

Warm up from the winter chill with a tasty vegan winter soup recipe. Antoni Porowski, from Queer Eye, created this recipe using Country Crock Plant Butter.

A hearty, delicious soup is always satisfying on a chilly, winter day. A tasty vegan winter soup recipe is a great choice. Luckily, Antoni Porowski, Queer Eye star and food expert, create this amazing soup recipe that everyone, even if you don’t eat plant based, will want to savor.

Many foodies understand that seasonal foods are always a good choice. Picked at their peak of flavor, these vegetables are perfect for creating delicious, flavorful recipes.

Butternut squash is always satisfying during the winter. While many people enjoy it roasted, using it in a soup is quite tasty. While butternut squash soup is often tasty, many vegans are looking for new recipes that skip the cream and butter.

With the rise of the plant-based food movement, more and more brands have found ways to transform their foods to be compatible with plant-based eating. Country Crock has created a plant butter that cooks and bakes similar to traditional butter options.

As many cooks and bakers have learned, plant-based butters can and do create delicious flavors and textures in many recipes. When it comes to baking, some plant-based butters can create super flaky, flavorful treats. The same can be said of savory recipes as well.

Recently, Country Crock worked with Antoni Porowski, Queer Eye star and food expert. As a self-proclaimed butter fan, he wanted to show everyone that plant-based butter can be as flavorful as traditional butter.

In some ways, the best way to show skeptics is with a delicious recipe. Porowski created an amazing butternut squash bisque that will have everyone craving it on a cold, winter day.

Porowski commented that people often comment that using the Country Crock Plant Butter often lightens up recipes. The flavor is never compromised and the recipe is equally satisfying.

In his recipe, Roasted Butternut Squash Bisque with Pomegranate and Crunchy Pepitas, the Country Crock plant butter keeps the bisque light. Porowski said, “Lately I’ve been loving butternut squash, so I turned it into Roasted Butternut Squash Bisque with Pomegranate and Crunchy Pepitas, and all my friends loved it – they didn’t even know it used Country Crock Plant Butter!”

Check out his recipe for Roasted Butternut Squash Bisque with Pomegranate and Crunchy Pepitas.

"Serves 6-8Prep time: 30 minutesCook time 30 minutesTotal time: 1 hourIngredients:1 medium butternut squash, skinned and cut into 2-inch chunks (approx. 6 cups)1 medium yellow onion diced (2 cups)2 sticks Country Crock Plant Butter with Almond Oil, cut into large chunks1/4 cup lightly packed brown sugar1 tsp ginger1 tsp cinnamon1/2 tsp crushed red pepper1 Tbsp madras curry1/2 tsp allspice1/2 tsp white pepper1 tsp smoked paprika1/2 tsp cardamom1 tsp sea salt2 13.5 oz cans of coconut milk1/2 cup pepitas1/2 cup pomegranate arilsDirections:Preheat oven to 400 degrees.Add all spices and brown sugar to a small bowl and mix thoroughly. Reserve 2 tsp of spice/sugar mix for later, as it will be used to season pepitas.Place butternut squash, onion, and 1 stick plus 6 Tbsp Country Crock Plant Butter on a rimmed sheet tray. Sprinkle all but the reserved 2 tsp of the spice/sugar mixture on top of the vegetables and butter. Roast in oven for 30 minutes until tender and beginning to caramelize. Remove from oven and put all contents on sheet tray into a blender (include all liquid and use a spatula to get all of the cooked spices and butter). Add two cans of coconut milk and blend. Start on low and gradually increase to high. Blend until completely smooth.Melt remaining 2 Tbsp of butter and stir reserved 2 tsp of spice/sugar mix into the butter. Toss with the pepitas to coat and place on a cookie sheet in the preheated 400-degree oven for 5 minutes until toasty.Serve in your favorite soup bowl and garnish with 1 Tbsp each pepitas and pomegranate seeds. Enjoy!"

One of the keys to this recipe is the pomegranate seeds and pepitas. The added texture makes each spoonful quite satisfying. It might be a great idea to make an extra serving of the pomegranate seeds and pepitas to add to other dishes, too.

If you are looking for a tasty vegan winter soup recipe, this butternut squash bisque is definitely a recipe to enjoy all winter long.