The ultimate cold weather recipe!
This vegan recipe is easy to make, and tasty for all. The creamy nourishing result can curb your cravings. The ingredients are so simple that makes this the easiest meal!
The hardest part of this recipe is cutting the squash. Our tips are a sharp knife is key, and a slip free chopping board is also suggested. Try putting a damp tea towel or damp paper towel under the board. Use the knife to cut the top and bottom of the squash and place on the fatter end and cut smoothly in half. Use a spoon to scoop out the seed and proceed to cut into cubes.
Preparation time: 10 minutes - Cooking Time: 35 minutes - Serves: 3-4
You will need:
- 1 large butternut squash - 4 cups vegetable broth
- 1 large onion, finely chopped - 3 garlic cloves, minced
- Salt, pepper and paprika
In a deep pan, sauté the onion and garlic with an oil of your choice until golden brown.
Then add the vegetable broth to the pan along with the cubed squash and seasonings.
Once the squash has softened, about 30 minutes, and then puree until the mixture is smooth. If you soup is too thick for your liking, you can add up to 1 cup more broth.
If you soup is already piping hot from cooking, you could serve straight away, if not heat up before serving. This recipe can be kept in the fridge for up to 4 days, or freeze in portion sizes for 3 months.