![]() ![]() It really makes the soup taste incredible! It doesn't make it spicy, it just gives it a little pop. You can either use a big stand blender or an immersion blender, the choice is yours! The key is making sure that you get it completely smooth and there aren’t any chunks left.Ĭayenne pepper is the secret ingredient that you wouldn’t really think to put in this soup. In a large stock pot, combine the broth, squash, onion, and apple cover the pot and bring to a boil over high heat. Check for doneness using the tip of a sharp knife, which will cut through the skin easily.Ī blender is the key to turning this from a bunch of delicious ingredients to a creamy and tasty soup. Continue microwaving in 1-minute increments if the time isn’t long enough. Then, place the cut sides down on a plate and microwave 8-10 minutes until soft. You can also cook your squash in the microwave if you don’t have the time to roast it. Roast in the oven at 375☏ for 45 minutes until really soft and fork-tender. Coat the entire squash in olive oil or melted butter and place skin side on a cooking sheet covered with silicone baking mat (or parchment paper). It’s so easy, you really can’t go wrong! Cut your squash in half lengthwise. When I’m making it the center of a meal, I serve it with good crusty bread, homemade focaccia, avocado toast, or corn muffins and a simple veggie side or fall salad.For this butternut squash soup recipe, you’ll need to roast your squash in the oven before turning it into soup. Finally, pour it into bowls, garnish with chopped parsley and pepitas, and enjoy!Įnjoy this soup as a starter, side, or main dish. Blend until the soup is vibrant orange and creamy. When the squash is soft, transfer the soup to a blender. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. Then, stir in the herbs, garlic, and ginger. That way, you’ll make a soup you really love!įirst, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Add the cubed butternut squash to a bowl along with the olive oil, salt, black pepper, smoked paprika, parsley, oregano, basil, garlic powder, and thyme, tossing everything together until its fully coated. Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. TO ROAST THE BUTTERNUT SQUASH: Begin by preheating the oven to 400 degrees Fahrenheit and preparing a baking sheet with parchment paper.Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.Along with the sage, it makes this soup cozy and complex. Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here.Yellow onion and garlic – These veggies add delicious depth of flavor.If you don’t have a scale at home, I recommend weighing the squash when you buy it! Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market.To make this easy butternut squash soup recipe, you need 10 simple ingredients: With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. Ingredients 2 tablespoons olive oil 1 medium onion, coarsely chopped 4 cloves garlic, crushed 4 medium carrots, cut into 1-inch pieced 3 ribs celery, cut. We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work. Allow the pressure to release naturally for 10 minutes, then quickly release any remaining pressure. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. Ingredients 1 large butternut squash (about 3 pounds), halved vertically and seeds removed 1 tablespoon olive oil, plus more for drizzling cup chopped. 24 ounces cubed butternut squash 2 1/4 cups chicken stock may use vegetable stock 1/4 small yellow onion 1 tbsp dark brown sugar honey, or other sweetener 1. Stir in the squash, broth, gingerroot, salt, and pepper. My favorite fall tradition is making butternut squash soup on Sunday afternoons. ![]()
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