To Reheat:The best way to reheat soup is to return it to a pot and warm it up over medium-low heat.To Freeze:Place the soup in a freezer-safe container or Ziploc bag in the freezer for up to 4-6 months.Simply keep in an airtight container in the fridge for up to 4-5 days. To Store:This dish seriously gets better with time and will taste wonderful after a day or two in the refrigerator.To Prep-Ahead:Either roast the squash and store it until you’re ready to make it or prepare it completely.You can even throw on some homemade croutons and roasted pumpkin seeds for texture. Serve with additional coconut milk or coconut cream drizzled on top, a sprig of cilantro, and a sprinkle of cayenne pepper, for presentation. Reheat in a Dutch oven or pot over medium-low heat until your desired temperature is reached. If you don’t have a high-speed blender, a large Food Processor or an Immersion Blender can be used. Blend and ServeĪdd the roasted butternut squash and soup base to a high-speed blender such as a Vitamixand blend until the soup is smooth and to your desired consistency. You need to cook it just long enough so that the ingredients are warmed up. Stir in the coconut milk, seasoning ingredients, and broth. Sauté the onions in a large Dutch oven or pot until tender. Look for the peel to be caramelized and the middle fork tender. 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. 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:
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