![]() ![]() The sweetness of the butternut squash and sweet potato works soooo well with a little curry powder, and a little salty touch from the stock. (I mean, would The Beatles be better if they had a fifth member who played the triangle? Probably not!) Sticking to fewer ingredients definitely doesn’t mean any compromise when it comes to taste. Why on Earth are there so many things in soup?!! Well, it turns out you can make awesome soup with just a few essential ingredients and here’s my 5-ingredient gluten free butternut squash soup recipe to prove it… I used to open recipe books in search of simple soup recipes for dinner and I’d always nearly fall over in exasperation. Oh and of course, it’s vegan and dairy free too. Serves 4.My 5-ingredient gluten free butternut squash soup recipe is soup-er (sorry) easy to make and it even has a little curried kick to it. Gently heat the soup, season with extra salt if desired, and extra water to thin if you like, then serve. Transfer the mixture to a pot, scraping the blender with a spatula to loosen all the mixture. If more water is needed, add enough to loosen/thin the mixture and puree again. If your blender isn’t large, puree in batches - link for 20% off any blender with Blendtec coupon code: YAY-BLENDTEC). Puree with the cashew mixture until smooth. Remove the outer tough layer of skin from the onion and add the whole roasted onion to the blender. Remove the skins and seeds from the squash and add the flesh to the blender. Meanwhile, add the water, cashews, lemon juice, rosemary, sea salt, cinnamon, allspice, and garlic to a blender. If you use 2 smaller squash to total 3 pounds, they will cook quicker.) Remove squash and onion from oven and cut the squash lengthwise to accelerate cooling so you can handle. (Baking time will vary depending on the size of the vegetables. ![]() Place the squash and onion on the prepared sheet and bake for an hour or longer, until the squash is completely tender when pierced through. Line a baking sheet with parchment paper. You can purchase any Blendtec (and accessories) and enjoy 20% off with Blendtec Coupon Code YAY-BLENDTEC through this link. To puree the soup, you can use an immersion blender, but I prefer a high-speed blender. (If you love the soup, also try my Mac-nificent in Plant-Powered Families). Roasting veggies whole is one of my new cooking secrets for infusing dishes with deep flavor without adding oil. The secret to making this butternut squash soup especially luscious and creamy with out oil? Not just the use of soaked cashews but also the roasting of the squash and the onions. This saves a lot of grief trying to slice and chop these tough guys! However, if you do want to chop/cube squash for a recipe purpose, you can make it a lot easier on yourself – and I share some tips in the video below.Īfter watching, grab a butternut (or other dark orange) squash and enjoy this silky, comforting winter soup. Just a quick wash of the entire whole squash, then on to a baking sheet (lined with parchment paper).ĭoesn’t matter the type of squash, no need to peel or cut. My favorite way to prep winter squash is to bake them up whole. It’s so darn easy to make!īut, before you click through to the recipe, I have a video for you about prepping winter squash. Today, I’m sharing one of my favorite recipes from Plant-Powered Families. Of course, I also love using winter squash in recipes, most often butternut squash soups. They are hearty and nourishing, easy to prep (yes, easy!), and delicious. I buy several every week – and mostly eat them myself!īesides recipes, I often eat cooked squash in daily lunch bowls during the fall and winter. At this point in my plant-based journey, I absolutely love winter squash. ![]() Yet, winter squash are actually much easier (and more forgiving) than we first assume. They were so mysteriously unapproachable with their shapes, large size, and hard peels. I figured I’d need safety googles to tackle one! In my early vegan cooking days, one of those fear-factor vegetables was winter squash. There are certain veg I still ignore, like daikon radish, kohlrabi, mizuna, arugula, and all things cabbage! Yeah, there’s always a reason to forgo and instead pick up the familiar: carrots, potatoes, cucumbers, lettuce. Hey, I’ve been there. Seems silly, right? Innocent fruits and veggies! Occasionally we glance, pause, and consider putting that produce item in our cart.īut then we think “ what if the kids don’t like it?“… “ really, do I even have time to experiment with a new veggie this week?!” … “ it will just be a waste of money!” Just simple fruits and vegetables that you haven’t ever tried (or cooked with) because they intimidate the heck out of you. You know what I’m talking about! Not weird or creepy foods. ![]()
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