Butternut squash soup is a vegan creamy with a combination of the roasted flavor of the squash, sweet potato, and garlic and is excellent for this fall season. In addition, baked squash gives a distinct flavor.
They are straightforward to make and can be pre-made. A perfect soup for the fall season. This warm soup goes perfectly with salad in cold weather.
Furthermore, Sweet potatoes or carrots can add more color or flavor. To enjoy the fullness of butternut squash, use only squash.
Benefits of the ingredients: (source)
Butternut squash: They are low in calories and high in vitamins A, C, magnesium, and potassium.
Coconut milk: It is antibacterial, antifungal, and antiviral. This acts as a skin cleanser and anti-aging.
Storing the roasted butternut: After roasting it, it can be stored in the refrigerator for a week or frozen for three months.
Blending the soup: Soup can be pureed using an immersion blender. To get the creamier version, use a blender. Warm the soup while serving.
If using a high-performance blender, blend for 4 to 5 minutes, warm it up, and serve directly from the blender.
Adding coconut milk is optional; it enhances the taste of the soup. Instead, use the vegetable stock from here.
Butternut squash soup
Ingredients
- 1 butternut squash halved vertically
- 1 sweetpotato halved
- 3 cloves garlic
- 1 onion chopped
- 1 tsp thyme
- 2 tbsp olive oil
- 3 cups vegetable broth
- 1/2 or 1 cup coconut milk
- salt and pepper to taste
Instructions
- Cut the squash vertically and remove the seeds, likewise cut the sweet potato too.
- Drizzle each half with just enough olive oil to lightly coat the squash and sweet potato. Sprinkle pepper and salt.
- Add garlic in the squash for more flavor (optional). Preheat the oven to 425 deg F and line a rimmed baking sheet with parchment paper or a silicone mat.
- Bake for 45-60 minutes or untill tender.
- Once baked, allow it to cool for 10 minutes and scoop the flesh of the squash and sweet potato.
- In a large pot or instant pot, add1 tablespoon olive oil over medium heat .
- Add a tsp of thyme. Add one chopped onion. Cook, stirring often, until the onion has softened.
- Add pepper and salt to taste and keep stirring. Add the roasted squash to the pot and combine well.
- Add 2 to 3 cups of vegetable stock, 1/2 to 1 cup of coconut milk. Combine well and switch it off
- Check the consistency, if need add more stock or water.
- Transfer to the blender, and blend till the soup is creamy.
- Transfer to the serving bowls if it is hot or pour back into the pot to warm the soup
- Sprinkle pepper and salt if needed, or some pumpkin seeds, hemp seeds for more attractive soup.
Notes
- If you want to save time, you can use the cut squash and boil in the soup pot and blend it.
- Garlic can be sauteed rather than baking it.