I am so excited for you guys to make this amazing soup. You can make your meal your own, and just use this soup as an amazing veggie side dish to round out the meal and pack in a ton of nutrients! Ingredients 400g carrots 350g butternut squash 800ml vegetable stock 1 x 400g tin of butterbeans 1 white onion 8g fresh coriander 2 tbsp olive oil 1 tsp. I think this would also be amazing with some crispy chickpeas on top, or some cooked spicy Italian sausage crumbled mixed in. Butternut squash soup recipe Vegan butternut squash soup. I served it with a buttery toasted bun and some chicken sausage on the side for some protein, but feel free to serve this up however you like! □ Pour in the broth and simmer until the squash becomes tender, about 20 minutes. I topped mine here with some crunchy pumpkin seeds, fresh herbs, and extra black pepper. Once both are peeled, cut each piece in half, scoop out the seeds, and chop. Use a vegetable peeler to peel away the skin from top to bottom. It’s an allergy-friendly recipe the whole family will enjoy for dinner, or bring it as a fun side to your holiday tables! Cut the squash in half crosswise, separating the 'bulb' from the 'tube.' Slice the stem and the bottom of the bulb off and stand both pieces on a flat surface. This butternut squash and carrot soup also happens to be: Other than that, the recipe is pretty straight forward and easy to make! You end up with a restaurant-quality, delicious soup that I promise you are going to want on repeat!
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |