posted by PHILEOS EVOO on March 31, 2025
On a brisk day, there's nothing more soothing than making a soup that just makes you cozy inside. It's the perfect fall comfort food. The great thing about this butternut squash soup recipe too is that it happens to be naturally gluten-free and vegan
Let's get cooking....
Prep time: 15 minutes
Cook time: 45 minutes
Servings: 4 people
Ingredients:
-
1 tbsp
-
1 medium onion chopped
-
2 carrots
- 1 onion
-
1 medium-large butternut squash, peeled, seeded and sliced
-
2 large carrots chopped
- 2 medium potatoes chopped
- 1 carton (900ml) veggie or chicken stock
- 1 cup of water
- Splash of cream or half and half
- 1 tsp grated fresh ginger
- 1 tsp of ground nutmeg
Recipe courtesy of @alikifoodvlog
Directions:
Step 1: Preheat your oven to 425F
Step 2: On a baking tray add 1 diced onion, 1 head of garlic, 2 red peppers, cherry tomatoes, and 3 halved tomatoes
Step 3: Drizzle Phileos Extra Virgin Olive Oil, salt, pepper, and fresh thyme
Step 4: Bake for 35-40 minutes
Step 5: Let it cool slightly then transfer everything to a blender, along with 1/2 cup of fresh basil, a can of rinsed/drained white kidney beans, and 1-2 cups of chicken broth. Blend!
Step 6: Reheat on the stove top,
Serve and enjoy!
