Рет қаралды 608
This butternut squash soup is dairy free, but is oh-so-creamy.
-------------------------RECIPE:------------------------------
1 medium butternut squash (or 2 small)
½ large onion, chopped
2 carrots, chopped
2 small Yukon gold potatoes, chopped
2-3 Tb olive oil
2 cloves garlic, minced
¼ tsp red pepper flakes (reduce or omit if you don’t like spicy)
¼ tsp nutmeg
2 sprigs thyme
salt/pepper to taste
2c vegetable broth (or we use 2 Tb vegetable bouillon paste + 2c water)
2c almond milk
Toppings: green onion, sweet & spicy pepitas (recipe below)
Instructions:
1. Preheat oven to 400F
2. Cut butternut squash in ½, top with oil & salt
3. Roast squash for 1 hour, set aside
4. Prep other veggies while the squash roasts
5. Heat the olive oil in a large pot over medium heat, saute garlic & spices
6. Add the onion, carrot, and potatoes, and some salt/pepper
7. Soften a few minutes, then add butternut squash
8. Add vegetable broth (or bouillon paste & water) and almond milk.
9. Turn up heat to high and bring to a boil
10. Then turn heat to low, cover and simmer for 25 minutes.
11. Blend with an immersion blender, then adjust the thickness by adding more water/broth if desired.
12. Adjust salt/pepper to your liking
13. Top with sliced green onion and sweet & spicy pepitas
Sweet & Spicy Pepitas
drizzle oil (we used avocado)
1 ¼ c raw pepitas (pumpkin seeds)
2 Tb brown sugar
¼ tsp allspice
¼ tsp cloves
½ tsp sea salt
1 ½ Tb sriracha
Mix all ingredients and either: 1) cook over medium heat for a few minutes until sugar melts and seeds are coated OR 2) spread on lined baking sheet and bake 12-15 minutes at 325F.
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