Here is a quick overview of the process with step photos for reference:
ROASTED BUTTERNUT SQUASH SOUP HOW TO
How To Make Roasted Butternut Squash Soup Lay the butternut squash flat side down and slice into 3/4 inch slices, cube the individual slices.Scoop the seeds using a 1 tablespoon measuring spoon.Slice the butternut squash in half, lengthwise.Stand the squash on it’s flat bottom and using a vegetable peeler remove the skin peeling from top to bottom.Cut off both ends of the butternut squash.How To Cut A Butternut Squash (My Favorite Way) Salt. I use and recommend himalayan pink salt which naturally contains essential minerals and trace elements the body needs.I only use 1 teaspoon at most for the amount of liquids called for in this recipe and it’s delicious. Vegetable Broth. When making soups I love using this Better Than Bouillon.Garlic. The garlic is roasted whole, just be sure to peel it first.Shallot. Shallots have a mellow onion flavor, but feel free to use 1/2 small onion.Here is everything you will need, including substitution suggestions: Thick and creamy, without the cream, vegan squash soup is versatile enough to be poured over pasta as a sauce! It’s full of bright and cheery colors that will be a welcome meal on those dark grey days of the winter! Plus, it’s a healthy meal that’s low in fat.Ī minimalist lover’s dream, the ingredient list is short and sweet! Serving Suggestions Why We Love This Recipe!
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