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Warming Butternut Squash Soup


Happy 2019 my beautiful souls! Lets start the year off with a nutritious, cozy bowl of homemade goodness. I learnt this recipe from my Mom, and with all the feeling of familial comfort a bowl of soup from your parent's kitchen brings, I pass it along to you.


Preparation Time: 30 minutes

Cook Time: 50 minutes

Total Time: 120 minutes


Makes enough for 6 dinner portions


Recipe:


Soup Ingredients:

  • ¼ cup avocado oil

  • 2 medium onion, diced

  • 2 carrots, diced

  • 2 celery stalks, minced

  • 2 Tbsp. garlic, minced

  • 6 cups of vegetable broth

  • 1 cauliflower, florets separated, washed with green parts removed,

  • 2 cups of carrots, diced

  • 2 cups of sweet potatoes, diced

  • 1 tsp salt

  • 1 tsp pepper

  • ½ tsp dried basil

  • ½ tsp dried oregano

  • 1 cup of almond milk

Soup Method:

  1. Heat avocado oil in a large soup pot to med heat

  2. Add onion, garlic and celery and sauté

  3. Cook until browning slightly

  4. Add vegetable broth, sweet potatoes, cauliflower, carrots, salt, pepper, basil and oregano to pot, keeping the temperature at medium heat

  5. Cook until all vegetables are tender

  6. Once cooked let the soup cool slightly

  7. Pour into a blender to puree or use immersion blender in the pot until soup in a smooth consistency

  8. If a counter-top blender was used, return all soup to the pot

  9. Taste the puree and adjust seasonings to taste

  10. Heating the soup gently over low add almond milk and let warm through

  11. Garnish with coconut cream, onion sprouts and your favourite bread

While this soup is excellent right away, it gets better with time. For best results, make a day ahead and store in the refrigerator until needed. When serving, gently reheat over low temperature stirring to reduce sticking to the bottom of the pot. Enjoy


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