![]() ![]() The term “curry” in Indian cooking refers to a sauce or gravy served with vegetables or meat. It’s now used in many countries and cuisines throughout the world and for good reason! Not only is butternut squash versatile and delicious, but it’s rich in fiber, potassium, copper, manganese, vitamin A precursors, vitamins C, B2, B5, B6, B7, K, and more! What is Curry Powder?Ĭurry powder is not a common ingredient used in traditional Indian cooking, but rather an invention of the British to evoke the flavors of Indian cuisine. Its exact origin is unknown, but it’s believed that the Incas grew it in central and south America during the 15th century ( source). History of Butternut Squashīutternut squash has been around for over 5,000 years. I’ve made a butternut squash soup before that was inspired by Tom Kha Gai. I’ve also made a Sweet Potato Coconut Curry Soup, which is on the spicier side.īut once fall hit, I couldn’t shake the idea of a curried butternut squash soup from my mind. Every bit of feedback helps make the blog even better.Īnd if you love winter squash you might also enjoy our Butternut Squash Pasta, Stuffed Winter Squash, and Pumpkin Curry. If you tried it, please let us know what you think with a comment and rating. We hope you enjoyed this vegan Butternut Squash Soup recipe. Yes, that’s right – this soup is easy meal-prep in addition to being a quick dinner! Alternatively, divide it into meal-size portions and freeze it for at least one month. You can keep it in the fridge for 3-4 days. How Long will Butternut Squash Soup Keep? To serve, divide the soup into bowls and garnish with fresh herbs (try parsley, thyme, or sage), toasted cashews, or crunchy croutons. Finally, season soup to taste with salt and pepper. Now you can whizz it up using either a regular or immersion blender (be careful with the hot liquid). After this, bring the soup to a boil, reduce it to a simmer, and cook until the squash is tender.Īfter the simmering is done, take the soup off the heat and let it cool for about 10 minutes. Add the rest of the broth, the cashews pieces, nutritional yeast, and a pinch of salt + pepper. Next, throw in the garlic and continue cooking until it becomes fragrant. Butternut Squash and Carrot Soup 1 Butternut Squash & Cauliflower Soup with Chickpea Croutons Bulk up boxed butternut squash soup with frozen cauliflower florets, then top off your bowl with crispy chickpea snacks for major crunch (look for them near the dried fruit and nuts at your grocery store). Don’t use any oil – instead, add a splash of broth to stop the veggies from sticking. Then fry everything in the bottom of the soup pot until it’s soft and slightly browned. Cut the Butternut Squash into 1/2 inch / 1.25 cms cubes.The onion, carrot, and celery should be finely chopped.First, cut everything into really small pieces to make sure it cooks quickly. We did everything we could to keep this recipe quick and easy. Finally, remove the skin with a vegetable peeler.Cut the halves lengthways again, making quarters.Grab a large, sharp knife with some weight to it.However, there’s no reason to be intimidated – just follow these steps! The hard flesh and tough skin look like a challenge. If you haven’t used one before, you may look at a butternut squash and wonder how on Earth to cut it up. We base our nutrition statements based on the USDA FoodData Central database and National Institutes if Health Reference Daily Intake. ![]() You’ll also find plenty of B-Vitamins and minerals in your bowl. Each of these servings delivers 80-100% of your daily Vitamin A, 30-40% of your Vitamin C, and over 10% of your vitamin E and fiber. This recipe makes about four-six bowls of soup. Last but not least, butternut squash is BURSTING with nutrition. This technique works perfectly and removes those empty oil calories. Instead, fry the vegetables directly in the pot, splashing in a little broth now and then to stop the ingredients from sticking. You might also notice that we don’t use any oil in the recipe. As a result, the cashews soften and create a creamy effect when the soup is blended! It’s the same concept as making cashew cream – except we save time by throwing the raw cashews straight into the soup! No Oil! The secret is to add crushed cashews to the soup during the boil. Instead of dairy products, we use a neat trick. We’re vegan, so there’s none of the cream or butter that often appears in other soups. For our recipe, the answer is a definite YES! No Dairy! Well, that depends on what you put in it. And wait – there’s more! Read on to find out how to cut up your Butternut Squash with minimal fuss! Is Butternut Squash Soup Good for You? It warms you up, makes you smile and, fills your bowl with Butternut Squash’s ample nutrition! While we’re cooking, we’ll also share a trick for making a plant-based soup creamy. One of our favorite uses for Butternut Squash is this delicious vegan soup recipe. ![]()
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