![]() Remove the baking pan and discard the rosemary, except for 1 sprig.Roast everything in the oven for 25 minutes, or until the squash can be pierced easily with a fork. Add the fresh rosemary to the pan, along with the salt and pepper. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with the olive oil. If you like this recipe, be sure to check out a few of these other easy soups: If you try this soup let me know what you thought in the comments below! To garnish, this soup is pretty classy looking with a drizzle of extra coconut milk, some croutons, pomegranate arils, cilantro or just an extra sprinkle of pepper!Īlthough we’re technically headed towards the first official day of winter here, it sure still feels like fall with this warm weather! And what’s more fall than butternut squash!? □ Or try these garlic breadsticks – perfect for dunking! Since this is a pretty simple soup, it can easily be served as a starter to a main course, but if you’re having it as your main, I would suggest pairing it with some 30 minute dinner rolls or 3 ingredient bread. It is also fairly low in carbs, if you’re watching your carbohydrate intake! What do you serve simple butternut squash soup with? Yes, absolutely! It is a vegetarian, vegan, all-around delicious soup. Taste, and add additional salt and pepper if desired. Add the coconut milk and stir, cooking for an additional 5 minutes or until heated thoroughly. Add the nutmeg and stir to combine, heating everything together over medium-high heat until it begins to simmer. Pour the mixture into a large soup pot, whisking in the additional vegetable stock. Place everything into a high powered blender, along with 2 cups of vegetable stock. Remove everything from the oven and discard the rosemary, except for the roasted leaves of one half a sprig. Add the fresh rosemary to the pan, along with a dash of salt and pepper. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with olive oil. 1 can (400 mL) coconut milk (I use full fat).2-3 pound butternut squash, peeled, cored and diced into 1-2″ pieces.What ingredients do you need for a simple butternut squash soup? Like this super simple butternut squash soup! Never! My birthday is usually one of the coldest days of the year.ĪNYWAY, the cold weather is definitely coming our way now and we’re going to need more warming soup recipes! I have never, ever had a birthday where it was sunny enough to sit outside in a t-shirt. Hooray! It also helped that the weather here in Calgary has been RIDICULOUS! In all the right ways. I slept in, had French toast for breakfast and had the day to myself to just relax, read, and pamper myself. He upped the whole icing from a container thing by making HOMEMADE rainbow bit icing!! Yas! So good. I haven’t had rainbow bit icing since forever ago when I was eating it with a spoon right out of the tub. Warm your bellies with a roasted butternut squash soup with celery and coconut milk.ĭoes anyone else need a BIT of a break from all the sweets to have some real food!? Maybe because it was Etienne’s birthday and my birthday last week and we ate a ton of cake, along with all of the OTHER Christmas baking I have been doing….!? Speaking of which, my sweet hubby made me a delicious little mini funfetti cake with rainbow bit icing. Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end.This simple butternut squash soup is creamy, healthy and vegan. Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. ![]() Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. ![]() ![]() Replace the coconut milk with an extra cup or so of chicken broth. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Add a little more salt, if needed, before serving. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth.
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