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Buttercup squash and carrot soup skin#

Cook, covered, for 8 minutes, stirring occasionally. Add squash, carrots, and leeks or onion to pan.

Sage leaves: Sage adds more savory notes to the soup and goes well with the flavors. Directions In a large saucepan over medium heat melt butter or margarine.

Extra coconut cream: If you're going for a gorgeous presentation, couldn't recommend adding a swirl of cream more!.

Drizzle in a little oil, salt and any other spices you prefer and roast in the oven at 300 degrees for 15 minutes or until toasted. Roasted butternut squash seeds: when you cut and peel your butternut squash, don't discard the seeds! Save them to roast later.There are so many options, so let's dig into what you could do! Garnish with sage leaves or extra coconut cream on top!.Peel and chop onions and place in bowl with squash and carrots. Blend with an immersion blender or in batches in a blender. Peel and thinly slice carrots and set in bowl with butternut squash.If wanting to add cream for garnish save a few tablespoons before adding the whole can into the soup. Shake the can of coconut milk and add it to the pot. After 30 minutes, the veggies should be softened.Then reduce heat to a simmer and cover for 30 minutes. Add the chopped butternut squash, carrots, vegetable broth and nutmeg.It would also be great for entertaining and taking along to fall gatherings. Make a batch ahead of time to have on hand for the coming week. The aromas that infuse the kitchen after adding the garlic and ginger are incredible! Creamy Flavorful Soul-warming Subtly spiced Coconut-infused Simple & Perfect for chilly weather This soup is ideal for evenings when you want something simple and healthy. Once translucent, add the chopped ginger and minced garlic and cook another 3 minutes.Sautee the onions in oil for 5 minutes on medium heat.This one-pot vegan butternut squash soup is ready in 6 steps: Set aside until ready to add to the soup! I'll share more on that later in the post (highly recommend roasting them!) You can discard the seeds or save them to roast later. Lastly, scoop the seeds out! The seeds are in the bottom half, so you'll need to slice that part half again lengthwise to access the seeds.It is thicker than most other vegetables, but a peeler will work well.

Buttercup squash and carrot soup skin#

Next, peel the skin off the butternut squash.

First, slice the squash in half where the two halves are relatively the same in width.

No need for roasting the butternut squash before adding to the pot - aka a huge time saver! Roasted butternut squash is amazing, but for soup, it's not a necessary requirement. Chop the onion, wash the carrots and chop into similar sized pieces to the squash.

Coconut milk: creamy goodness - also coconut goes so well with the other flavors! Put the frozen cubes of butternut squash into the slow cooker.

Vegetable broth: adds salt and liquid to get all the veggies cooking.

Ginger: added with the garlic to the onions after they have sauteed to help the flavors infuse!.Onion: the first step - sautee these in oil.Carrots: need about 3 medium-sized carrots.Butternut squash: 1 squash peeled and chopped is good.Vegan Butternut Squash Carrot Ginger Soup Squash Ginger Carrot Soup Ingredients