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. Cook, covered, for 8 minutes, stirring occasionally. Chop the onion, wash the carrots and chop into similar sized pieces to the squash. Add squash, carrots, and leeks or onion to pan. Put the frozen cubes of butternut squash into the slow cooker.
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. Directions In a large saucepan over medium heat melt butter or margarine. 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.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. 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. Preparation:Re-heat in a saucepan until the desired temperature is. 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. Ingredients:Carrots, roasted squash, onion, garlic, ginger, veggie stock, seasonings. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. My favorite fall tradition is making butternut squash soup on Sunday afternoons.
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