Roasted buttercup squash soup12/8/2023 ![]() Yes! Soup is surprisingly easy to freeze. I like to serve it with gluten-free bread on the side, or a gluten-free bagel. Alternatively, reheat on the stove over a medium-high heat for around 10 minutes. To reheat, place in the microwave on 80% power for 1 ½ minutes in a microwave-safe bowl. You can meal prep the butternut squash ahead of time by roasting a bigger batch and using it across a whole range of recipes.Īllow the soup to cool down fully, then store in an airtight container for up to 4 days. ![]() And of course, crusty toasted bread makes the best side! This spicy butternut squash soup is best served garnished with a swirl of coconut milk or fresh herbs such as coriander or mint.Make sure to season generously, as this is the key to avoiding blandness.Blend on a lower speed if you want the soup to be a little bit chunkier.You can also use an immersion blender to do this. Transfer the vegetables and the butternut squash to a blender, also adding the vegetable cooking water, coconut milk, garlic, tomato paste, cumin, turmeric, paprika, salt, chilli pepper and lemon juice. Drain the vegetables, but retain a cup of the vegetable cooking water. Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Bake in the oven for 30 minutes, until tender. Spread butternut squash cubes over the baking tray and drizzle with olive oil. How to make a roasted spicy butternut squash soupįirstly, roast the butternut squash.Prepare a baking tray by lining it with parchment paper and preheat the oven to 180 degrees C (350F). Lime juice works well too for a great finishing touch. Jalapeño, Poblano, and red chilli peppers work well. Which variety you use and the amount depends on the level of spice you want to achieve. Spices: cumin, turmeric, paprika, and salt.You can also replace it with any other plant based milk of your choice. Use either full fat or reduced depending on your preference. Don’t worry, this won’t make the soup watery or bland! I’d recommend using red rather than white onions because they result in the best depth. The key ingredient! If I can find it at the supermarket, I use golden butternut squash soup because I find that it has the best texture and flavour. The addition of chilli peppers gives this soup a very distinctive hint and significantly enhances the depth of flavour. And suddenly, you have vegan comfort food on the table in around 40-45 minutes. You can use it in both sweet and savoury recipes, from pies and porridge, to just roasting and eating it by itself.īut in my opinion, butternut squash at its best is roasted and blended into a smooth, creamy soup along with other wholesome ingredients. Despite the fact that it’s budget-friendly (at least where I live), it’s an incredibly versatile root vegetable variety. I don’t have enough good things to say about this soup! Butternut squash is an amazing ingredient to use throughout the fall. This cosy deliciousness may convince you otherwise! Vegan butternut squash soup Whenever fall rolls around and colder weather starts to settle in, soup makes an appearance on my personal menu incredibly often.Īnd this butternut squash soup is a personal favourite! I’m sure you will love it too, even if you’re not usually a fan of butternut squash. Whether chunky or smooth, they get a yes from me. I love soups with a side of crusty bread whenever I want something comforting. It’s vegan and gluten-free, as well as ready in under 45 minutes. Try this spicy butternut squash soup, that’s made with roasted butternut squash and coconut milk, comforting and packed full of wholesome and hearty flavours.
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