1 month ago

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Cooking vegan recipe butternut squash butternut squash soup fall recipe

Sweet, creamy with a hint of nuts, this vegan butternut squash soup is the perfect easy fall lunch or dinner recipe.

Ingredients
3 cups of butternut squash
Sunflower oil (or oil of your choice)
1/2 tsp of cinnamon
1/4 tsp of sea salt
1/4 tsp of ground cloves
1/4 tsp of ground sage
1 and 1/2 cups of hemp milk
1 tsp of maple syrup
Optional For Garnish
1 tbsp of pumpkin seeds
1 tsp of walnuts
1 tsp of hemp seeds
1 tsp of coconut sugar

Directions
1. Preheat oven to 400F. Line a baking sheet with parchment paper.

2. Skin, deseed and slice butternut squash into small pieces. Portion out 3 cups and add to a baking sheet. Drizzle with oil and sprinkle with cinnamon, sea salt, cloves and sage. Mix well and bake for 40 minutes, tossing after 20 minutes. Remove from oven and let cool.

3. Optional: For garnish, mix pumpkin seeds, walnuts, hemp seeds and coconut sugar in a small bowl. Add to a small frying pan and toast on medium low heat for 5 minutes. Set aside and let cool.

4. Once cooled, add squash to a blender with hemp milk and maple syrup. Blend until smooth.

5. Portion out soup into a bowl and top with toasted seeds and nuts. Serve and enjoy!

Full Recipe: https://www.livegrowgreen.com/blog/comforting-butternut-squash-soup

More vegan recipes at: livegrowgreen.com

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