Creamy Vegan Butternut Squash Soup
You are Souper Duper Cute
We might be getting closer to spring but that doesn’t mean that the soup season is over yet. I love simple recipes where you also can take advantage of various leftovers to create new, magical recipes. This butternut squash soup recipe is all of that. This soup is extremely creamy and melts in your mouth. I love the balanced flavor of sweet and a little bit spicy, and then having some sour-salty toppings on top. This is perfect weekday food!
THIS RECIPE IS:
Vegan
Gluten Free
Nut Free
Super creamy
Warm and comforting
Simple to make
Suitable to both kids and adults
Creamy Butternut Squash Soup
approx 3-4 servings
INGREDIENTS:
600 g butternut squash
approx 1-2 tbsp olive oil
4 leftover boiled potatoes*
1 yellow onion
2 garlic cloves
1 fresh chili
250 ml plantbased cooking cream
At least 1 tsp salt
Black pepper
HOW TO MAKE:
Heat oven to 225 degrees C (435 F).
Cut out the shaft and possible flaws of the peel of the butternut squash, and then cut the butternut squash into smaller bites.
Place the bites in an oven pan. Ripple over a little bit of olive oil and salt. Then bake the squash in the oven for approx 30’, until soft.
Meanwhile, chop onion and finely chop your chili. Heat a skillet pan with some cooking oil and fry the onion soft. Add garlic and chili and combine everything together.
When the butternut squash done, place it in a big food blender together with the onion mixture, your already cooked potatoes, cooking cream and salt and pepper. Mix everything together thoroughly. If needed, stir around now and then and add more liquid if necessary.
Taste and add more salt och pepper if needed.
Serve preferably with something that is a bit sour like vegan creme fraiche/sour cream, chili flakes and pumpkin seeds, or some feta cheese. Also nice with a few drops of lime juice. And of course, have some bread on the side.
NOTE:
If not having leftover boiled potatoes you can add 4 cut raw potatoes into the oven together, in the pan with the butternut squash.*