![]() ![]() If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. We think it would pair especially well with our Vegan Lentil Nut “Meatloaf”, Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction. How to make this butternut squash soup recipe Step 1: Roast your vegetables Preheat your oven to 400 degrees. It’s the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. Roasting it into a butternut soup is quick, easy and makes a sweet, nutty, and creamy meal with a kick. We hope you LOVE this butternut squash soup! It’s: Roasted Butternut Squash Soup 20 1 Cherry This simple soup has just 4 ingredients, but it's full of flavor that will keep you toasty on a cold winter night. Once the flavors have melded together, the soup is puréed to a creamy and luxurious texture.Īnd optionally, for a contrast of textures, we like topping it with croutons (gluten-free as needed) and/or toasted pumpkin seeds. This easy butternut squash soup is unbelievably creamy, satisfying, and so flavorful Roast the squash until soft inside Saute leeks, carrots, and garlic. And for even more fall flavor and heat, we like to add a little nutmeg and cayenne. Once roasted, the veggies are transferred to a Dutch oven or pot with vegetable broth, coconut milk for creaminess, and cinnamon for a hint of warm spice. We also tested just sautéing the vegetables in a pot for ease, but the flavor was nowhere near as rich and complex. This 10-ingredient soup starts with roasting the squash, carrots, onion, and garlic to enhance their natural sweetness and maximize flavor. ![]()
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