Butternut Squash Soup
Butternut Squash Soup is a classic soup dish that is creamy, warm and full of the natural sweetness of butternut squash, made entirely 100% plant-based. The texture is very smooth like dry but light on the digestion, with a warm aroma of spices and a balanced taste between sweet, savory, and a little bit of gentle spiciness. This dish is very special because it highlights the natural deliciousness of pumpkin which is rich in vitamins and antioxidants, its bright and attractive appearance, and it is very soothing for the heart.Perfect to serve as an appetizer or a filling main course.
Shared by Clara
Time
55 min
Serves
3
Difficulty
easy
🛒 Ingredients
- #The main ingredient:
- 700 grams of parang pumpkin / butternut squash, peeled and cut into large cubes
- One onion, roughly chopped
- 2 cloves of garlic, crushed
- One carrot, roughly chopped
- 800 ml plain vegetable stock
- 100 ml liquid coconut milk/fresh vegetable milk
- 2 tablespoons olive oil
- #spices and toppings;
- 1/2 teaspoon cumin powder, nutmeg powder, and black pepper
- 1/2 teaspoon smoked chili powder/paprika (optional)
- Salt and a little coconut sugar
- Roasted pumpkin seeds, fresh thyme leaves, or olive oil for drizzling
👩🍳 Instructions
- 1
Heat oil in a large saucepan, sauté onions until softened, add garlic and carrots, cook for 3 minutes until fragrant.
- 2
Add the pumpkin pieces and stir well. Pour in the vegetable stock until all the ingredients are submerged. Bring to a boil, then reduce heat, cover and simmer for 25-30 minutes until the pumpkin is completely tender.
- 3
Turn off the heat and let it cool slightly. Blend the entire contents of the pan until very smooth and thick.
- 4
Return the soup to the pot, pour in the coconut milk/plant-based milk and all the spices. Cook slowly, stirring constantly, for 5 minutes, until heated through. Taste and adjust seasoning.
- 5
Serve warm, sprinkled with roasted pumpkin seeds and fresh leaves. Your delicious meal is ready to be enjoyed!