“This comforting vegan butternut squash soup is a fantastically easy to make and filling recipe that is perfect for cold weather. “
Peace!
Only recently have I started using butternut squash in any thing. I don’t remember my mother cooking it at all. I think I finally had some ravioli with it inside, and “discovered” this new vegetable. This soup recipe is super easy, and very filling. You can meal prep it, as it does keep for about 5 days, or use it as a detox soup.
Health Benefits Of Eating Butternut Squash
According to WholeLiving, the health benefits of eating butternut squash are numerous. It’s rich in antioxidants which can could help reduce risk of inflammation-related disorders such as rheumatoid arthritis and asthma. Butternut squash is also rich in “carotenoids” and “beta-carotene” which can help prevent “heart disease, breast cancer and age-related macular degeneration.” That’s pretty healthy for a simple soup.
| Servings |
servings
|
- 1 butter nut squash medium
- 2-3 teaspoons olive or canola oil
- 3 garlic cloves chopped
- 1 red onion roughly chopped
- ½ teaspoon dried thyme
- ½ teaspoon red chili flakes
- salt to taste
- pepper to taste
- ½ cup coconut milk I used canned full fat coconut milk
- 3-4 cups water or use vegetable broth
Ingredients
|
|
- Preheat oven to 425 F degrees.
- Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
- Roast for around 45-50 minutes or till it's nice and soft.
- Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
- To a pan on medium heat, add 2 teaspoons of oil.
- Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
- Add the roasted squash pulp and mix.
- Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
- Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
- Using a blender, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
- Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!
| Servings |
servings
|
- 1 butter nut squash medium
- 2-3 teaspoons olive or canola oil
- 3 garlic cloves chopped
- 1 red onion roughly chopped
- ½ teaspoon dried thyme
- ½ teaspoon red chili flakes
- salt to taste
- pepper to taste
- ½ cup coconut milk I used canned full fat coconut milk
- 3-4 cups water or use vegetable broth
Ingredients
|
|
- Preheat oven to 425 F degrees.
- Cut squash into half, remove the seeds and then brush the inside and outside with some oil. Place the squash pieces, cut side down on a baking sheet lined with silicone mat or aluminium foil.
- Roast for around 45-50 minutes or till it's nice and soft.
- Once roasted, peel the skin (it would come off easily) and remove the flesh in a bowl. Set aside.
- To a pan on medium heat, add 2 teaspoons of oil.
- Once the oil is hot, add onion and garlic and saute for 2 minutes or till the raw smell goes away.
- Add the roasted squash pulp and mix.
- Also add dried rosemary, red chili flakes and salt, pepper to taste. Mix till everything is well combined and cook for 2 minutes.
- Add water or vegetable broth and mix. Let the soup simmer for 10 minutes.
- Using a blender, puree the soup to desired consistency (or remove soup from heat, let it cool down a bit and then puree in batches using a blender)
- Add coconut milk and let it simmer for 5 additional minutes. Serve the roasted butternut squash soup hot!
