Step 4 Transfer roasted items to a medium to large soup pot.Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.Use your hands to toss everything around so it’s evenly coated. Sprinkle with salt, pepper and drizzle oil over top. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Leftover soup can be stored in an airtight container in the fridge, for 3-4 days, or in the freezer for up to 2 months. Serve immediately, garnishing with croutons, pomegranate, or an extra drizzle of coconut milk. Taste, and add additional salt and pepper if desired. Add the coconut milk and stir, cooking for an additional 5 minutes or so, until heated thoroughly. Add the nutmeg and stir to combine, heating everything together until it begins to simmer. Pour the mixture into a large soup pot on the stove over medium-high heat, whisking in the additional vegetable stock.Place the vegetables into a high powered blender, along with 2 cups of vegetable stock. Remove the roasted leaves from 1 half of a sprig and add it back to the roasted vegetables, discarding the other half. Remove the baking pan and discard the rosemary, except for 1 sprig.Roast everything in the oven for 25 minutes, or until the squash can be pierced easily with a fork. Add the fresh rosemary to the pan, along with the salt and pepper. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with the olive oil. If you like this recipe, be sure to check out a few of these other easy soups: If you try this soup let me know what you thought in the comments below! To garnish, this soup is pretty classy looking with a drizzle of extra coconut milk, some croutons, pomegranate arils, cilantro or just an extra sprinkle of pepper!Īlthough we’re technically headed towards the first official day of winter here, it sure still feels like fall with this warm weather! And what’s more fall than butternut squash!? □ Or try these garlic breadsticks – perfect for dunking! Since this is a pretty simple soup, it can easily be served as a starter to a main course, but if you’re having it as your main, I would suggest pairing it with some 30 minute dinner rolls or 3 ingredient bread. It is also fairly low in carbs, if you’re watching your carbohydrate intake! What do you serve simple butternut squash soup with? Yes, absolutely! It is a vegetarian, vegan, all-around delicious soup. Add the coconut milk and stir, cooking for an additional 5 minutes or until heated thoroughly. Add the nutmeg and stir to combine, heating everything together over medium-high heat until it begins to simmer. Pour the mixture into a large soup pot, whisking in the additional vegetable stock. Place everything into a high powered blender, along with 2 cups of vegetable stock. Remove everything from the oven and discard the rosemary, except for the roasted leaves of one half a sprig. Add the fresh rosemary to the pan, along with a dash of salt and pepper. Place all of the prepared vegetables, plus the garlic together on a baking pan, and drizzle with olive oil.
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