I like the subtle, yet powerful notes the nutmeg adds! If you are using fresh nutmeg, a little goes a lot way, and it can easily become super overpowering, so be sure you’re just grating a little!įresh herbs: we’re using fresh thyme here! Nutmeg: We’re using fresh nutmeg here, but you can sub for dried!), a pinch of cinnamon works here as well. But, you can use peeled garlic cloves if you prefer. I like the deep flavors of the roasted garlic this way. We’re using a head of garlic and roasting it, and then squeezing when placing in the blender. Onions and garlic: are the perfect base for any soup! We’re using them here to roast on a sheet tray with the cubed squash. Totally up to you! More details on how to roast butternut squash in different ways below! But you can alternatively slice in half, seed out and roast with the peel on, then scoop out the flesh to blend for the soup. When we were both at UCLA, there was also a Wolfgang’s Puck Express also, and us going there together is a memory we now hold together, when we were kids separately having this soup is just super special! Ingredients for this butternut squash soup recipeīutternut squash: We’re using peeled and cubed butternut squash. He also grew up with that same soup from the Express so I feel he holds a lot of nostalgia to that as well. My husband also absolutely loves butternut squash soup (and he loved this one! he said it was one of his favorite soups of mine!). I always loved the simplicity of the soup (yet packed with flavor and nutrients) there, and as a kid I was really inspired by this soup! (cheesy but so true!) That may be super niche (haha!), but it holds such a special memory to me when I used to go with family and friends, and this rendition is inspired by that! I’ll never forget this specific memory from my childhood where I used to go to Wolfgang’s Puck Express, and get the 1/2 sandwich and 1/2 Butternut Squash soup from Universal Studios City Walk. We’re keeping it pretty simple for this recipe, and the result is absolutely fantastic. I love how easy this soup it, and how versatile the toppings/spices in the soup can be. This sheet pan soup is everything and so easy in less than 10 ingredients! I love making these easy one pan soups and saving for 3-4 days in the fridge for the week to eat for lunches, or with dinner! This is also a great Thanksgiving appetizer or side dish as well. Since posting this in 2009, we have tweaked the recipe to be more clear.The most decadent, sheet pan roasted butternut squash soup recipe! It starts off with one pan of veg (like onions, garlic and butternut squash) blended with broth and coconut milk, making this a completely plant-based/vegan recipe (oh and gluten-free!) and filled with flavor! Recipe updated, originally posted October 2009. Dreamy Butternut Squash Soup (vegan) - This easy butternut squash soup is unbelievably creamy, satisfying, and so flavorful.Sweet and Spicy Roasted Butternut Squash - Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha.Homemade Pumpkin Puree From Scratch - How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes.Cinnamon Roasted Butternut Squash - Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne.Parmesan Lemon Baked Spaghetti Squash - Easy baked spaghetti squash recipe with butter cooked chicken, parmesan, and fresh lemon.Roasted Acorn Squash with Walnuts and Cranberries - Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries.Or, take a look at our dreamy butternut squash soup that’s vegan and still unbelievably delicious. If you are vegan, a little unsweetened coconut milk is a lovely idea. We love adding a tiny splash of cream at the end, too. We use potatoes and carrots to make our popular vegetable soup. Or add some roasted potatoes, onions or carrots. Try other varieties of squash or use pumpkin in place of the butternut squash. Since this recipe is so darn simple, you can play around with it as much as you like.
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