11/25/2023 0 Comments Roasted buttercup squash soup![]() Yes, this soup freezes well and will keep in the freezer for up to 3 months. I doubt you’ll have a problem finishing it: in our house, it’s gone the second day since my husband loves double portions every time I make it. It will keep in the fridge for up to 5 days, but it’s best if you use it up in the first 3 days. You’ll need a high powered blender and about a minute of blending to get the creamiest consistency.įAQs about butternut squash soup How long will this soup keep? It will lighten it up a bit, and give it that cream-smoothed look, all from a healthy vegan fat. But if you’re looking for a soup with some “vegan cream”, I have a solution for you.īlend 1/2 cup of raw cashews with a cup of water, and add to your soup. The recipe above is vegan, and it’s creamy without the cream. DELICIOUS!Īmerican / Category: Garden Recipes Creamy Vegan Roasted Butternut Squash Soup Variation Serve in bowls garnished with roasted pumpkin seeds.Blend in small batches for the perfect creaminess.Scoop up the roasted squash and add it to your pot of cooked vegetables.There's no need for oil: just use a non-stick pan and mix often until golden brown (3 minutes or so) While waiting for the squash to chill, roast half a cup of pumpkin seeds.Take it out of the oven, let it cool off for about 10 minutes, then scoop it out. By this time, the squash should be roasted.Add 5 cups of water, bring to a boil, then reduce the heat to medium and let it simmer for about 15 minutes, partially covered.Continue by adding the vegetables (potato, celery and carrots) to the pot. ![]()
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