This Roasted Butternut Squash Soup is a classic of the season. It is the perfect weeknight dinner recipe for the colder months. The soup is thick, creamy, cozy, and easy to make.
Ingredients:
1 big butternut squash (mine was almost 2kgs)
2 shallots, cut into quarters
1 head of garlic
150ml vegan cooking cream or unsweetened plant-based milk
salt and pepper to taste
neutral oil
Instructions:
Cut your butternut squash into roughly 2cm thick slices. But be careful not to cut yourself.
Cut the top off the head of garlic, exposing the cloves.
Place the butternut squash pieces on a baking sheet, as well as the shallots, and garlic. Drizzle with oil, season with salt, and bake for 35-40 minutes or until the squash is soft.
Let the butternut squash cool down a bit, then peel it.
Using a blender, blend the roasted squash, along with the shallots, and garlic until smooth and creamy.
Transfer the soup mixture into a pot, add vegan cooking cream or unsweetened plant-based milk, and season with salt and pepper. Let the soup heat up, stirring frequently.
Garnish the soup with mixed seeds, if desired. Serve with toast and enjoy!
Notes:
If you're using plant-based milk, instead of vegan cooking cream, make sure it's unsweetened, plain, and creamy, like soy milk, oat milk, or even coconut milk.
Optionally, you can also add some apples to this soup. I recommend using 2 granny smith apples. Peel and dice the apples, then roast for 15 minutes or until tender. Add the roasted apples to the blender with the squash and blend until smooth and creamy.
Store the soup in an airtight container in the fridge for up to 3 days.
Did you make this recipe? Tag me on Instagram @plantiful_life_ and leave a comment below!
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