Hi! I was waiting for this time of the year to make this yummy and beautiful butternut squash soup recipe, this is kind of the panera butternut squash soup recipe but in my vegan version. Just the best butternut squash soup recipe.
I just wanted to serve it with the pumpkins, it looks gorgeous and so delicious, you can taste the butternut squash plus you are having as well the delicious meat from the pumpkin.
I really enjoyed serving it with some yoghurt, corn and thyme. The corn just feels so creamy and fresh, it gives to the butternut squash soup a sweet touch really delicious.
I added some chili, just because I love spices. This soup is ideal for evenings when you want something simple and healthy. You can prepare some in advance and have it for dinner or for lunch to take with you at work, if you take it at work better don´t serve it in the pumpkins hahaha
If you try this recipe please let me know, you can tag me on social media or leave me a comment below!
Let me know as well if you have any holiday recipe request, Christmas is just around the corner!
2 tbsp olive oil
1/4 butternut squash
4 small pumpkins
2 small chillies
2 tsp ground clove
4 glasses of water
1 tsp Himalayan salt
300g corn already cooked
3/4 cup vegan plane yoghurt
some fresh thyme
preparation time: 15 minutes
total time: 45 minutes
serving size: 4 serves
To prepare the butternut squash with veggies simply start by peeling and chopping the onion, in a pot add some olive oil and cook the onion until soft.
Then add the butternut squash peeled and in squares, add as well the carrots, cabbage, one chili, lime juice, salt, a tsp of ground clove and water give it a good stir and let simmer for 20 minutes until all the veggies are tender.
Then in a blender, blend all the ingredients from the pot included the water, make sure that you get a creamy consistency.
Then pre-heat the oven for 5 minutes at 200C, whilst the oven is pre-heating, cut the top of the pumpkins and remove the seeds, we´ll use the pumpkin as a bowl for the soup.
Then pour the butternut squash soup into each of the pumpkins, cook in the oven for around 10 minutes, leave it to cool 5 minutes before serving.
To serve just add some yoghurt, thyme, corn and some chili.
Store leftovers covered in the refrigerator for 3-4 days or in the freezer up to 1 month, enjoy!