Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 1.1–1.4 kg / 2½–3 lbs), peeled, seeded, and cubed
- 160 g (1 medium) yellow onion
- 9 g (3 cloves) garlic
- 61 g (1 medium) carrot
- 15 ml (1 tbsp) olive oil
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 1 g (½ tsp) ground cumin
- 1 g (1 tsp) fresh thyme
- 720–960 ml (3–4 cups) vegetable broth
- 120 ml (½ cup) non-dairy milk
- juice of ½ lemon (to brighten)
Equipments:
Features:
Gluten-Free
Meal Prep Friendly
Grain-Free
Soy-Free
Leftover Friendly
Refined Sugar-Free
Nut-Free
Nutrition:
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Roast the vegetables until they're deeply golden at the edges, not just tender — that caramelization is what gives the soup its rich flavor instead of a flat, boiled taste.
Instructions:
- Roast the Vegetables: Preheat oven to 200°C (400°F). Toss cubed butternut squash, chopped onion, garlic, and carrot with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes until golden and soft.
- Blend: Transfer roasted vegetables to a blender. Add 720 ml (3 cups) vegetable broth and blend until completely smooth.
- Simmer: Pour into a pot over medium heat. Stir in 120 ml (½ cup) non-dairy milk if using, and more broth as needed. Simmer for 5–10 minutes.
- Finish: Stir in juice of ½ lemon. Adjust salt, pepper, and cumin to taste. Serve warm with fresh herbs or crusty bread.
Notes: Roasting the vegetables first is key — it caramelizes the natural sugars and gives the soup deep, sweet flavor that raw methods can't replicate. A high-speed blender gives a silkier texture than an immersion blender.
Storage: Fridge for up to 5 days. Freeze for up to 3 months.
Swaps: Use coconut milk instead of non-dairy milk for a richer, slightly tropical soup. Swap butternut squash for kabocha or acorn squash.
Tips: Garnish with toasted pumpkin seeds, chili oil, or a swirl of coconut cream for a restaurant-worthy finish.
A few ingredients do most of the work in this recipe. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The carrot adds natural sweetness and color. The olive oil brings fruity depth and helps carry the other flavors.
Butternut Squash Soup
Ingredients:
- 1 large butternut squash (about 1.1–1.4 kg / 2½–3 lbs), peeled, seeded, and cubed
- 160 g (1 medium) yellow onion
- 9 g (3 cloves) garlic
- 61 g (1 medium) carrot
- 15 ml (1 tbsp) olive oil
- 3 g (½ tsp) salt
- 0.5 g (¼ tsp) black pepper
- 1 g (½ tsp) ground cumin
- 1 g (1 tsp) fresh thyme
- 720–960 ml (3–4 cups) vegetable broth
- 120 ml (½ cup) non-dairy milk
- juice of ½ lemon (to brighten)
Equipments:
Features:
Why These Ingredients:
A few ingredients do most of the work in this recipe. The yellow onion adds sweetness and depth as it cooks down. The garlic builds a savory, aromatic base. The carrot adds natural sweetness and color. The olive oil brings fruity depth and helps carry the other flavors.
Prep:
Roast the vegetables until they're deeply golden at the edges, not just tender — that caramelization is what gives the soup its rich flavor instead of a flat, boiled taste.
Instructions:
- Roast the Vegetables: Preheat oven to 200°C (400°F). Toss cubed butternut squash, chopped onion, garlic, and carrot with 1 tbsp olive oil, salt, pepper, and thyme. Spread on a baking sheet and roast for 30–35 minutes until golden and soft.
- Blend: Transfer roasted vegetables to a blender. Add 720 ml (3 cups) vegetable broth and blend until completely smooth.
- Simmer: Pour into a pot over medium heat. Stir in 120 ml (½ cup) non-dairy milk if using, and more broth as needed. Simmer for 5–10 minutes.
- Finish: Stir in juice of ½ lemon. Adjust salt, pepper, and cumin to taste. Serve warm with fresh herbs or crusty bread.
