Creamy Butternut Squash Soup; ingredient prep uses – meal THREE

I recently posted a blog post about ingredient prep; as opposed to full meal prep, I prefer pre-cooking ingredients that are very time consuming and having them ready to use in simple recipes throughout the week. Blog Post here: Meal Prep like a Pro

I love butternut squash and it’s so versatile. Today I decided to used my roasted butternut squash in a soup which I love making in autumn.

If you roast the butternut squash ahead of time, like I did, this only takes around 20 minutes to make. The most time consuming part is roasting the squash. You could skip the step all together and add butternut squash chunks to the broth itself and allow it to cook that way, however I wouldn’t recommend it.

Roasting the squash gives it so much more depth of flavor and if time is the issue, like it is for most of us, roast it ahead of time when you’re roasting veggies or when you’re making literally anything else in the oven and use it within a couple of days.

All you have to do is cut squash in half, remove seeds (you can keep these and dry them for future use; more about that in another post), rub with olive oil and salt and bake flat side down for around 50 minutes to an hour.

It should come out looking something like this 🙂 Even if you roast the squash beforehand because you intend on making soup but don’t get around to, just eat it as is. It’s so yummy even just roasted.

Here’s the recipe for this creamy autumn soup.

Ingredients:

1 medium sized butternut squash – roasted

1 medium sized onion

2 cloves garlic

1 teaspoon finely chopped fresh ginger

1 teaspoon finely chopped fresh turmeric

1 teaspoon dried rosemary

1/2 teaspoon chili flakes

400ml can coconut milk (I use full fat – light works well too but full fat is yummier)

1 liter water and 1 vegetable stock pot OR 1 liter veg stock

1 tablespoon olive oil

Method:

In a large pot, heat oil and add onion, allow to soften and add minced/finely chopped garlic, ginger, turmeric, chili flakes and rosemary. Cook together for a couple of minutes until they become very fragrant. To that, add 1 liter of water and 1 veg stock pot or veg stock. Scoop butternut squash flesh and add to pot. Allow to cook together for an additional ten minutes and take off heat. Add coconut milk at the end and stir well. Blend using immersion hand blender or add to standing blender after soup has cooled down a bit. Serve with some toasted warm bread or pita and enjoy – YUM!

I hope you try this recipe out, it’s super easy and really flavorful. If you’d like to see more posts like this from me, don’t forget to follow 🙂

I love trying vegan and vegetarian meals and avoiding meat and animal products a couple of times a week, it will do your health and the planet a lot of good.

As always, thank you for taking this time to be here and read this, if you’d like to see anything specific from me, leave it in the comments below!

Until my next post, be well xXx

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