Vegan Butternut Squash Soup
Ingredients:
- 1 large butternut squash
- 1 yellow onion – remove skin and quarter
- 3 cloves garlic – remove tops and skin
- 3 sprigs thyme
- 1 tsp hungarian paprika
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tbsp extra virgin olive oil
- 2 ½ cup vegetable broth
- ½ tsp chopped ginger
- ½ tsp turmeric
- 1 cup almond or coconut milk
This easy to make vegan soup just screams Fall with a rich savoury flavor accented by the crunch of roasted pumpkin seeds.
Preparation:
Half the squash and remove seeds. Score it by slicing lines criss crossing each other.
Add the squash to a baking tray and sprinkle the onions, garlic, and thyme over it. Drizzle everything lightly with olive oil and add paprika, salt and pepper.
Roast for 40 minutes, until the squash is fully cooked.
Remove skin from the squash and add it, along with the remaining ingredients, to a large pot. Using an immersion blender, combine until you have a smooth, creamy soup, adding broth as needed to achieve your desired consistency. Enjoy right away or cool on counter then freeze for eating later.
When serving, garnish with chili oil, roasted pumpkin seeds and a few sprigs of thyme.
We don’t just buy and sell homes. We build community by helping clients find their place in the world.
Timothy Powles and Adam Stanley work together on the Adam Timothy Group at Compass RA and manage AT Real Estate Group LLC, a rental and vacation property investment business. We are about building community. We believe a real estate transaction is an important and extremely significant event but relationships last a lifetime. Our clients, partners, and friends trust us to get to know their story and what is most important to them. And we work tirelessly to retain that trust.
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