These are staples that 99% of us have in our kitchen at all times. There are only 6 main ingredients because I don’t count salt, pepper, and oil. The preparation of this vegetarian recipe is really quick and easy. Soups are highly nutritious as well! You can pack so many healthy veggies into one main dish. So, this winter season, snuggle up in your warm comfy blanket while sipping on a delicious bowlful of this Easy Butternut Squash Soup recipe to nourish your mind, body, and soul. This Easy Butternut Squash Soup is the perfect winter recipe that is easy to prepare and filling too. Soups are the preferred partner of the winter season.
#Easy butternut squash soup recipe series
Vitamix A2500 Ascent Series Smart Blender, Professional-Grade, 64 oz.This recipe was contributed by Ligia Lugo at The Daring Kitchen. KYOKU Santoku Knife – 7″ – Shogun Series – Japanese VG10 Steel Core Forged Damascus Blade Silpat Non-Stick Silicone Jelly Roll Pan Baking Mats (2 x 14 1/2-Inch by 10-Inch)Īmazon Basics Silicone, Non-Stick, Food Safe Baking Mat – Pack of 2 Wilton Perfect Results Premium Mega Non-Stick Pan, 21 x 15-Inch Baking Pan All proceeds go back into making more content.Ĭheck out our Amazon Page to see more of our favorite products! Lundberg Family Farms – Organic Black Pearl Rice PLEASE NOTE: If you choose to purchase any products through these links, we receive a small commission from each sale at NO extra cost to you. We hope you enjoy this recipe! Please leave us a comment on the video if you try it out! Either way, it will make a nice addition to your fall soup rotation! You could also top it with some extra chopped apples!īrian actually enjoys eating this one cold as well. We also toasted up some pumpkin seeds and swirled in some vegan yogurt. It’s such a simple way to add more texture and “bite” to the soup! Brian got the idea from our friend Caryn Dugan (aka STL Veg Girl), who topped a soup with it at an event he went to at the Center For Plant-Based Living. Our favorite way to eat this is topped with some black rice.
Enjoy as-is or top with cooked black rice, vegan yogurt and toasted pumpkin seeds!.To heat, pour soup into a large sauce pan and heat on medium-high, stirring frequently.Blend on high speed until you reach desired consistency. Start with 2 cups of almond milk and gradually add more as necessary to blend. Add roasted veggie/apple mixture to blender, along with the remaining ingredients (spices and almond milk).Always check your blender’s instructions! NOTE: If you are using a blender that can handle hot ingredients (like a Vitamix), you do not need to wait for them to cool all the way before blending. Bake for 45 minutes or until butternut squash is fork-tender.Spread out on your baking tray and add whole, peeled garlic cloves as well. Roughly chop squash, apple and onion into approximately 1-inch cubes.Peel butternut squash and cut in half lengthwise.Prepare a large baking tray with a silicone baking mat or parchment paper.
More about that in a second!īe sure to watch the video to see us make the recipe and get even more tips. We like to top ours with some vegan yogurt, toasted pumpkin seeds, or black rice.
If your blender is smaller, you may have to do this step in batches.Īnd voilà! Just like that, you have a beautiful, creamy fall soup! This is the key to roasting your veggies with absolutely no oil.Īfter everything is nice and roasted, you can simply scoop it into a blender and blend! A high speed one like a Vitamix will work best. You’ll need a large sheet pan to roast all of your veggies in the oven before turning them into a delicious soup! It is best to line your baking tray with either a silicone baking mat or parchment paper. Finally, you’ll want some plain, unsweetened almond milk (or another plant milk of your choice).īrian likes to chop everything up into pretty large pieces and leave the garlic cloves whole for the roasting.
You’ll also need a few spices… thyme, nutmeg, sage, and just a pinch of cayenne pepper. If you love recipes that require just a few ingredients and a few simple steps, this one is for you! To start off, you’ll need a large butternut squash, an apple, a yellow onion and a bunch of cloves of garlic. I don’t typical go for a “puree” style soup, but he managed to turn this into something that even I enjoy! YOUTUBE | FACEBOOK | INSTAGRAM | PINTEREST | TWITTERīrian has been working on a number of soup recipes and we thought this one would be a great one to share as fall settles in! I’ll admit, I was skeptical when Brian told me he wanted to create a butternut squash soup. MEET THE KROCKS: We are a married couple who started on a life-changing whole food, plant-based weight loss journey in June 2018.
0 kommentar(er)
