posted by PHILEOS EVOO on October 28, 2024
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
- 1 tsp of salt and pepper,to taste
- Phileos of Sparta Extra Virgin Olive Oil
- Croutons and pumpkin seeds (optional)
Recipe courtesy of @lisamusicalkitchen
Directions:
Step 1: On a baking sheet lined with parchemnt paper, place your sliced butternit squash and drizzle with Phileos olive oil
Step 2: Bake in oven for about 25-30 minutes or until softened
Step 3: In a large pot, melt butter over medium heat, add onions and saute until softened
Step 4: Add your carrots, potatoesa, fresh ginger
Step 5: Bring to boil over medium heat.and saute for 3-4 minutes
Step 6: Add in your veggie or chicken stock along with 1 cup of water
Step 7: Reduce heat and let it cook for about 20-25 minutes or until carrots and potatoes are softened, then add in your buttenut squash from the oven
Step 8: Stir in your cream, salt & pepper, nutmeg and stir
Step 9: Using an immersion belender in the pot or transferring soup in batches to an upright blender, puree until smooth. Return to pot.
Step 10: Ladle soup into bowls. Add a few croutons and pumpkin seeds (optional)
Serve and enjoy!
