‌

Super Creamy Lightly Spiced Butternut Squash Soup

Name: Super Creamy Lightly Spiced Butternut Squash Soup
Ingredients: 1 butternut squash; Olive oil; 2 garlic cloves; 3 dl (1 1/4 cups) plant milk; 1 dl (1/3 cup) plant-based cream; 1.5 tsp salt; 0.5 tsp white pepper; 0.5 tsp cumin; 0.5 tsp turmeric; 0.5 tsp coriander; 0.25 tsp ginger; Cashews; Fresh thyme

PaleoVeganVegetarianSoups, Stew, and ChiliEasy SoupGluten FreeHealthyHealthy lunchesHealthy soupsautumnwinterDinnersLunchDairy-freeGluten-freeOvenKosherHalalBoiled

‌

vegancanteen

1570 recipes

Ingredients

1 butternut squash
Olive oil
2 garlic cloves
3 dl (1 1/4 cups) plant milk
1 dl (1/3 cup) plant-based cream
1.5 tsp salt
0.5 tsp white pepper
0.5 tsp cumin
0.5 tsp turmeric
0.5 tsp coriander
0.25 tsp ginger
Cashews
Fresh thyme

Preparation

Preheat the oven to 220°C (440°F) and line a baking sheet.
Place the butternut squash on the pan, drizzle each half with olive oil and salt, then turn face down.
Roast for about 50 minutes.
Scoop the butternut squash flesh into a blender.
Add the remaining ingredients and blend until creamy.
Pour into a saucepan and heat up.
Top with toasted cashews and fresh thyme.

Share recipe