![]() Do not overcrowd the veggies or they will steam instead of roasting. Spread the veggies onto the sheets in a single layer for even roasting. Use one or two large baking sheets as needed.Blend the ingredients using an immersion blender or a high-speed blender until smooth, adding more broth as desired. See this Curried Butternut Squash Red Lentil Soup on my website! Visit my Vegan Soups & Stews page for more healthy and cozy blended and non-blended soup ideas. ![]() Butter beans - substitute with cannellini, navy, Great Northern or lima beans.Fresh sage and rosemary - use one half teaspoon dried sage and one teaspoon dried rosemary instead as needed.Butternut squash - use an equal amount of sweet potato, honeynut squash, or buttercup squash as desired.Extra-virgin olive oil adds heart heathy fats to this soup recipe and aids in the digestion of the fat soluble vitamins in the butternut squash.Roasted garlic adds a sweet, nutty, mellow flavor where as raw ginger adds a slightly peppery aroma. Ginger and garlic are known for their anti-inflammatory properties and ability to improve digestion.They are blended into the soup for creaminess and a more luxurious texture. Butter beans add protein, fiber, and iron to this butternut squash soup recipe.They add an earthy, lemony and slightly peppery flavor. Fresh rosemary and sage brighten this dish.Simply slice it down the middle for roasting. The squash is roasted for even more sweetness and flavor. It's rich in vitamins A and C, potassium, and fiber. Butternut squash is low in calories and packed with nutrients.□□□ Ingredients Ingredients for Vegan Butternut Squash Soup. This recipe was inspired by my Easy Vegan Tomato Basil Soup, as well as this Healthy Sweet Potato Soup on this site. With the addition of white beans for plant-based protein, this balanced soup is a satisfying main or holiday side dish. It's healthy, comforting, and made with all budget-friendly ingredients. You can freeze this roasted butternut squash soup for up to three months and enjoy it throughout the fall and winter. This deliciously creamy soup starts with roasting the squash, onion, garlic, and herbs to enhance their natural sweetness and maximize flavor.
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