![]() Just made a batch, which I've frozen as a first course for Thanksgiving dinner. As well, if I have homemade stock in the house (either chicken or veg), I use that. After following the recipe exactly (which is great as is) I've added a bit more ginger just because I like it. Love it! It can easily modified to suit your taste. I've been making this every fall for years. Good but not as good as my red lentil soup. For me, this technique is a little easier given the squash is soft to work with. I still follow this recipe for temp and time to bake. Once finished baking then cut off ends, slice down the middle and remove seeds and skin. Instead of cutting open and removing seeds, I follow another epicurious squash recipe that calls for baking the squash in whole, with a few knife slits around it. I make the recipe as is, however I've updated the cooking instructions for the squash. And, it freezes well, which means I can have a quick bowl of good soup on a cold day. We love this soup! It's one of our go-tos, it's easy to make and tastes great. I will be freezing and will likely add other spices and cream to make different version of the soup. I like that the soup base is on the thick side, allowing for midification to be thinner if desired. The only sweetness came from the natural sugars if the butternut squash. I have never ysed brown sugar and cinnamon in a soup and wondered if the soup would be to sweet for my palate, but not at all. Could use a but more of a punch to the flavor, which can easily be done to preference. 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.Easy and a tasty. 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. 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. 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. 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. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |