Place the halves face-side down on a large baking sheet and roast at 425℉ for 40-50 minutes. Rub it in well to make sure it is completely covered. If you have a difficult time cutting this gourd in half, take a look here and learn How to Cut Butternut Squash.ĭrizzle a touch of olive oil over both halves and sprinkle with a pinch of salt. Prepare the SquashĬut the butternut squash in half length-wise and scoop out the seeds. The basic steps for making this easy butternut squash soup recipe are simple to follow. How to Make Roasted Butternut Squash Soup If you’re not a fan, simply leave it out! Give a Fall feeling to the soup with this subtle spice. This spice helps give it a little kick. Feel free to omit if you want it to be a bit sweeter. If you are not vegetarian or vegan, you can swap this out chicken broth or bone broth instead. Minced ginger paste is quick and easy-to-use. Fresh garlic is best, but garlic powder can be substituted if that’s all you have. Choose a LITE coconut milk to make this lower in fat and calories. Make sure you get the CANNED coconut milk and NOT the kind in the refrigerated section. The bulk of the liquid in this recipe is from this vegan milk. If it’s larger than this, save the rest to make some Roasted Butternut Squash Cubes or Air Fryer Butternut Squash! Look for a large squash that is around 2 ½ – 3 pounds in weight. The simple ingredients you need to make this vegan butternut squash soup include: If you’re on a creamy kick, you’ve GOT to try out this Pumpkin Soup, Zucchini Soup, and Healthy Cauliflower Soup recipes next! The best part? This heavenly soup is actually secretly super easy to make with this simple recipe! Once it’s puréed to silky smooth perfection, you’ll have a hard time not slurping it all up at once. (I promise- you won’t even miss the heavy cream! And nope, there’s no strong coconut-y flavor, either!) Roasting the Winter squash until it is caramelized is CRUCIAL for a deep, rich, indulgent flavor.Īnd, making butternut squash soup with coconut milk keeps it vegan and dairy-free while creating the most creamy texture. With the Fall and Winter seasons right around the corner, having a few healthy recipes that you can easily whip up on a busy weeknight is essential!Īrguably, there is nothing better than a big bowl of soup to warm you up on those colder nights!Įven right now as I type these words, I am craving this savory roasted butternut squash soup. This soup is perfect to cozy up with on a chilly night and easy to make vegan and dairy-free. Roasted Butternut Squash Soup is a showstopper recipe that everyone will think you spent all day making! It is so simple to bake and caramelize an entire Winter squash in the oven, then blend it with coconut milk, broth, garlic and spices to get a super creamy, secretly healthy, and flavor-packed dish.
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