Do not underestimate the simplicity of this soup. Three ingredients I had waiting to be used in my kitchen, blended with vegetable broth became the ultimate autumnal soup.
- 1 red pepper, roasted (about 1 1/4 cup sliced) *
- 1 butternut squash, roasted **
- 1 entire head garlic, roasted *
- 3 cups (or more) vegetable broth
Blend all ingredients in blender until very smooth. Salt to taste if desired. I used salted broth so I didn’t need to add any.
Garnish with cashew cream and fresh thyme.
*For an easy tute on how to roast red peppers and garlic, see here.
**To roast a squash: preheat oven to 350 °F. Slice squash in half, remove seeds, rub insides with a touch of salt and/or minced garlic, place face down in a baking pan with about 1/4 cup water and allow to bake about 40 minutes, or until knife easily pokes through skin.
Can the world use another Curried Butternut Squash Soup recipe?
I think so.
I made this yesterday for lunch and found it so surprisingly easy and yummy that I wanted to share it. I have honestly never made any kind of squash soup before this, but I have seen numerous beautiful photos from some of my favorite vegan bloggers and cookbook authors. So, I just had to try my hand at making my own… without peeking at anyone else’s recipe. :)
I couldn’t believe how stupid easy this stuff is to make. I will definitely be making this over and over again. It seems like it would be pretty good with some canned coconut milk subbed for some of the almond milk… maybe I’ll try that next time. It is pleasantly mild and sweet… but filling all on its own. After the photo I ended up gulping this stuff down like a milkshake.
I know, I have no shame. [Read more...]