If you tried it, please let us know what you think with a comment and rating. We hope you enjoyed this vegan Butternut Squash Soup recipe. Yes, that’s right – this soup is easy meal-prep in addition to being a quick dinner! Alternatively, divide it into meal-size portions and freeze it for at least one month. You can keep it in the fridge for 3-4 days. How Long will Butternut Squash Soup Keep? To serve, divide the soup into bowls and garnish with fresh herbs (try parsley, thyme, or sage), toasted cashews, or crunchy croutons. Finally, season soup to taste with salt and pepper. Now you can whizz it up using either a regular or immersion blender (be careful with the hot liquid). After this, bring the soup to a boil, reduce it to a simmer, and cook until the squash is tender.Īfter the simmering is done, take the soup off the heat and let it cool for about 10 minutes. Add the rest of the broth, the cashews pieces, nutritional yeast, and a pinch of salt + pepper. Next, throw in the garlic and continue cooking until it becomes fragrant. Don’t use any oil – instead, add a splash of broth to stop the veggies from sticking. Then fry everything in the bottom of the soup pot until it’s soft and slightly browned.
We did everything we could to keep this recipe quick and easy.
EASY BUTTERNUT SQUASH SOUP RECIPE SKIN
Finally, remove the skin with a vegetable peeler.Cut the halves lengthways again, making quarters.Add the remaining ingredients and set the pot to high pressure for 8 minutes. Set the pot to saute mode and brown the veggies for 6 to 7 minutes. Grab a large, sharp knife with some weight to it. Butternut squash soup only requires 20 minutes to cook in the Instant Pot.However, there’s no reason to be intimidated – just follow these steps! The hard flesh and tough skin look like a challenge. If you haven’t used one before, you may look at a butternut squash and wonder how on Earth to cut it up. We base our nutrition statements based on the USDA FoodData Central database and National Institutes if Health Reference Daily Intake. You’ll also find plenty of B-Vitamins and minerals in your bowl. Each of these servings delivers 80-100% of your daily Vitamin A, 30-40% of your Vitamin C, and over 10% of your vitamin E and fiber. This recipe makes about four-six bowls of soup. Last but not least, butternut squash is BURSTING with nutrition. This technique works perfectly and removes those empty oil calories. Instead, fry the vegetables directly in the pot, splashing in a little broth now and then to stop the ingredients from sticking. You might also notice that we don’t use any oil in the recipe. As a result, the cashews soften and create a creamy effect when the soup is blended! It’s the same concept as making cashew cream – except we save time by throwing the raw cashews straight into the soup! No Oil! The secret is to add crushed cashews to the soup during the boil. Instead of dairy products, we use a neat trick. We’re vegan, so there’s none of the cream or butter that often appears in other soups. For our recipe, the answer is a definite YES! No Dairy! Well, that depends on what you put in it.
EASY BUTTERNUT SQUASH SOUP RECIPE HOW TO
And wait – there’s more! Read on to find out how to cut up your Butternut Squash with minimal fuss! Is Butternut Squash Soup Good for You? It warms you up, makes you smile and, fills your bowl with Butternut Squash’s ample nutrition! While we’re cooking, we’ll also share a trick for making a plant-based soup creamy. The skin will come off easily with a pairing knife.One of our favorite uses for Butternut Squash is this delicious vegan soup recipe. Cut the squash in large chunks and place in a pot of boiling water for 10 minutes.Using a large spoon scrape out the seeds and strings. Add half the oil and salt and pepper and toss. Tip the prepared squash into a large, resealable freezer bag with the onion, carrots and red pepper. Cut both ends, bottom and top, of the squash. Method Preheat the oven to 200C/180C Fan/Gas 6.Also Potato Leek Soup and Red Lentil Soup with Spinach. More soup recipes I love around this time of year are Pumpkin Ginger Soup and Roasted Cauliflower Chowder. This soup is low in points and is very filling. I bought this beautiful squash and got inspired to paint my kitchen the same color. The farmer’s market is stocked with beautiful squashes and pumpkins this time of year. And did I mention it’s only 1 point! Butternut Squash Soup This super easy butternut squash soup is the perfect Fall recipe to keep you warm and full.
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