Thaw it overnight in the fridge and then reheat in the microwave or on the stove. This soup also freezes really well for up to 3 months. Leftovers will keep very well for 3-4 days in the fridge. You can reheat it in the microwave or on the stove. Leftover soup tastes even better the next day. If you’re feeling industrious you can even make your own homemade bread to serve alongside this, check out our delicious whole wheat bread recipe and our super easy white bread recipe. Some crusty bread on the side for dipping is a must! Serve it topped with some ground black pepper and a sprig of fresh thyme. How To Serve Roasted Butternut Squash Soup You can also use canned unsweetened coconut cream in this recipe. Don’t use a light coconut milk or something from a carton as it just won’t be rich enough. The coconut milk must be a canned, full fat, unsweetened variety. If you need the soup to be gluten-free then use a gluten-free soy sauce or switch it for tamari.Ĭoconut Milk or Coconut Cream. If you prefer though you can leave it out, it’s not a crucial ingredient. We used 1 Tablespoon of soy sauce in this soup which is rather an unusual ingredient for a butternut squash soup but we love the umami flavors it creates in this soup. This will result in a really thick comforting soup. However, if you’re in the mood for a thicker soup (sometimes we are!) then you can reduce the amount of vegetable stock by 1-2 cups. We used 4 cups of vegetable stock in this soup, which creates a lovely consistency that is neither too thick nor too thin. Add sea salt and black pepper to taste.Blend it and then when the soup is all blended, return it to the pot. If you don’t have an immersion blender then let the soup cool for a few minutes and then transfer to your blender jug in stages. Then switch off the heat and use an immersion blender (handheld blender) to blend the soup directly in the pot.Let it simmer for around 15 minutes for the flavors to blend. Now add in the roasted butternut squash and toss it with the onions and spices.When the butternut squash is roasted, add olive oil to a pot along with chopped onion, crushed garlic, cumin and paprika and sauté until the onions are softened.Bake at 400☏ for 30 minutes until roasted.Transfer the butternut squash to a parchment lined baking tray and space the pieces evenly.Add extra virgin olive oil, dried thyme, dried basil, sea salt and ground black pepper and toss the butternut with the olive oil and spices until lightly coated. Add peeled and chopped butternut squash to a mixing bowl. This is a summary of the process to go along with the process photos. You will find full instructions and measurements in the recipe card at the bottom of the post. So this roasted butternut squash soup is rich, creamy and ultimately delicious.Īnd of course if you love some delicious comfort food in a bowl style soups, then also check out our vegan potato leek soup and our vegan broccoli cheese soup. So of course, we had to make it with roasted butternut squash, that’s the best kind. When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. It’s vibrant and colorful and richly flavored. This vegan butternut squash soup is simply the best.
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