recipe for butter nut squash soup

recipe for butter nut squash soup

This comforting, heart-warming recipe for fall/winter is roasted butternut squash soup. This creamy soup is dairy-free, but it’s still smooth and creamy!

Basic ingredients for recipe for butter nut squash soup

  • 1 large butternut squash, halved vertically. Seeded
  • 2 tablespoons olive oils divided
  • 1 tablespoon maple syrup
  • 1/8 tablespoon ground cinnamon
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 4 quarts of vegetable broth
  • 1/2 cup of oat milk.
  • Garnished with plant-based plain Greek yogurt

How to make recipe for butter nut squash soup

  • Preheat the oven to 425°F. Spray a baking sheet in cooking spray.
  • The butternut squash should be cut into 2-inch pieces and then transferred to the baking sheet. Season the butternut squash with salt, pepper, and cinnamon. Then drizzle 1 tablespoon of olive oil and maple syrup over them. Mix well.
  • Bake the butternut squash for 40 minutes in the oven, flipping halfway through.
  • While the butternut squash roasts heat the remaining tablespoon of olive oil in a large soup pot. Season the onions with salt and pepper.
  • Now Allow the onions to soften and turn translucent for about 4-5 minutes. Stir in the garlic and continue to stir until fragrant. Now This should take between 30 seconds and one minute.
  • Once the butternut squash has been cooked and is fork-tender, add it to the pot along with the onion and garlic mixture. Next, add the vegetable broth. Bring the soup to a boil. After it has boiled, heat on medium heat and cook for about 15 to 20 minutes stirring occasionally.
  • Now Blend the soup using an immersion blender until it is smooth. Add the oat milk. If desired, serve hot with yogurt and fresh rosemary.

see more recipes

Top recipes

Leave a Comment