Add Some Spiced Chickpeasįor color, texture, and a little extra spice, we love to add a handful of spiced chickpeas to our soup. If you aren’t as much of a fan of coconut butternut squash soup, simply leave it out or swap for olive oil or butter. It melts down and adds just a hint of coconut flavor. I love the combination of coconut and butternut squash so just before serving, we stir in a little coconut oil into the soup. For an even more silky soup texture, consider using a high speed blender.įinish by seasoning the soup to taste and add a little coconut oil. The easiest option is to use an immersion blender, which allows you to blend the soup right in the pot itself. When the squash is soft in the middle, scoop it out and place it into the pot with the other soup ingredients. To keep it vegetarian, we’ve used vegetable broth in our photos and video, but chicken or turkey broth are also excellent.īlend the soup until creamy. It’s also a good idea to use a flavorful broth. We don’t go crazy, but a little cumin and smoked paprika (just 1/4 teaspoon of each) go a long way to give the soup a touch of smokiness. When the leeks smell sweet and look soft, it’s time to add some extra spice. I don’t worry too much about the size of the veggies, everything is blended in the end anyway.Īdd spices and broth. I like to use a big soup pot - like a Dutch oven - and then cook the leeks, carrot, and whole garlic cloves in a little oil until soft and sweet. This way, the moment the squash is finished, we can move right into blending the soup. While the squash roasts in the oven, we prepare the rest of the soup ingredients. As the squash roasts, the rosemary perfumes the flesh and makes it taste and smell amazing. We prefer to roast the squash cut-side-down, but before doing so, we sneak a sprig of rosemary underneath each piece of squash - just like we do when roasting spaghetti squash. We cut the squash into halves or quarters, add a little oil, and season with salt. The process also allows us to add a little extra flavor of our own. This our number one tip for the best tasting, creamiest soup. Here’s the basic process, and remember, there’s a quick recipe video above to walk you through it: Our recipe is straightforward and is perfect for making ahead of time. We don’t typically add any butter or cream, although, you are more than welcome to add them at the end when blending. We call for butternut squash, leeks, which when swapped for onions add a lighter sweet flavor, garlic, carrot, fresh herbs, and a rich vegetable stock.
#BUTTERCUP SQUASH AND CARROT SOUP HOW TO#
Jump to the Roasted Butternut Squash Soup Recipe How to Make Our Favorite Butternut Squash SoupĪs written and photographed, this butternut squash soup is vegan and let me tell you, it’s incredibly delicious that way, and we truly believe that everyone, even the meat-eaters at the table will love it. That’s right, no cream or butter is needed to make this dreamy, creamy soup. It’s also very simple to make, delicious when made in advance, and naturally vegan.
This easy butternut squash soup is unbelievably creamy, satisfying, and so flavorful.
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