How To make Autumn Breakfast Squash Soup
2 c Diced butternut squash
(peeled) 1 c Diced carrots
1/2 c Diced onions
1 tb Canola oil
1 tb White miso
3/4 c Water
:
OPTIONAL---------------------------------- 1 tb Orange juice concentrate
-OR- more if desired -- thawed A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread. DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
How To make Autumn Breakfast Squash Soup's Videos
BUTTERNUT SQUASH SOUP | roasted butternut squash soup recipe
Butternut squash soup is creamy, comforting, and delicious! Roasting the butternut squash is the key to creating a deep, rich flavor (without using any butter or cream). This soup is naturally gluten-free, vegetarian, and can easily be made vegan as well.
What I love about this butternut squash soup recipe is how the combination of butternut squash and apples create a naturally sweet flavor without using any added sugar (I got that idea from Ina Garten!). This is a simple, healthy recipe you will find yourself coming back to all winter long.
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TIMESTAMPS:
0:00 Intro
0:28 Prep Ingredients
3:30 Season Ingredients
4:07 Roast Veggies
4:21 Blending the Veggies
4:38 Kettle & Fire Bone Broth
5:51 Serve and Enjoy
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BUTTERNUT SQUASH SOUP RECIPE
3 lb. butternut squash peeled, seeded and cut into chunks (about 8 cups)
2 onions, chopped
2 apples peeled, seeded, and chopped
2 tbsp. extra virgin olive oil
1 tsp. kosher salt
1/2 tsp. black pepper
4 cups low sodium organic chicken broth or veggie broth for vegan
1/2 tsp. curry powder (optional)
Preheat oven to 425ºF. Divide squash, onions and apples amongst two rimmed baking sheets.
Drizzle one tablespoon of olive oil over each tray of fruit and veggies and season with salt and pepper. Gently toss all the ingredients together until they all have a light coating of olive oil and seasonings.
Roast for 30 minutes, flipping halfway through.
Once the ingredients cool to room temperature put them in the blender (one tray at a time) and add two cups of broth and 1/4 teaspoon curry powder. Blend for 30-60 seconds or until the soup is rich and creamy.
Pour into a large pot and repeat with the second tray. Warm the soup over medium-high heat until heated through. Adjust the seasonings and enjoy! Makes 6 cups (4-6 servings).
NOTES
To store: store this soup in airtight containers in the refrigerator for up to about 5 days.
To freeze: let the soup completely cool and then transfer it to a freezer-safe container (or multiple containers for meal prep purposes). Freeze for up to about 2 months. Don't forget to add a label with the date.
To reheat: first, let the soup thaw in the refrigerator, then heat the soup in the microwave or on the stovetop.
Nutrition
Serving: 1cup | Calories: 284kcal | Carbohydrates: 53g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 5996mg | Potassium: 1235mg | Fiber: 8g | Sugar: 16g | Vitamin A: 24148IU | Vitamin C: 53mg | Calcium: 154mg | Iron: 5mg
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#butternutsqaushsoup #roastedbutternutsquash #healthyrecipe
8+ Plant-Based Pumpkin Recipes for Fall (Sweet and Savory!)
If you're craving vegan & gluten-free pumpkin recipes this fall, I've got you covered! Here are 8 of my favorite sweet and savory pumpkin recipes that you can enjoy for breakfast, lunch, dinner, or dessert. Get the full list of over 20 plant-based recipes:
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Autumn Recipe’s | Butternut Squash Soup
Butternut Squash Soup. Simple but delicious “soul warming”comfort treat. A bowl of this soup is a memorable Autumn delight but truly can be eaten any time of the year.
Ingredients:
• 1 Whole Butternut Squash
• 1 Whole Yellow Onions
• 3 Garlic Cloves
• 4-6 cups of Vegetable Stock
• 3 tbsp of Salt
• 1/2 tsp of “5 spice
• 1/2 tsp of Paprika
• 1/2 tsp of Tumeric
• 3 tbsp of Unsalted Butter
• 3-4 tbsp of Olive Oil
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Coconut Butternut Squash Soup Recipe | Easy vegan Thanksgiving meal idea!
LEARN HOW TO MAKE VEGAN COCONUT BUTTERNUT SQUASH SOUP FOR THANKSGIVING
LAY HO MA!! There's so much to be thankful for. One thing I am eternally grateful for is the ability to learn and create. I cannot imagine my life without the strength to cook and learn new recipes. It brings me incredible joy to be able to turn humble ingredients into something truly extraordinary and share it with others. Join me in this episode and learn how to make an easy vegan coconut butternut squash soup recipe right at home. Let's begin.
Ingredients:
1 medium butternut squash
1/2 cup broccolini
1/2 cup cremini mushrooms
1 medium carrot
1 onion
3 large pieces garlic
3 tbsp coconut oil
1 tbsp pink salt
pepper
few sprigs of thyme
2 tbsp cane sugar
3 cups vegetable stock
2 cups water
1 400ml can coconut milk (about 1 1/2 cups)
1/4 cup dried shredded coconut
Directions:
1. Preheat the oven to 375F
2. Carefully slice the squash in half and scoop out the seeds. Then, place the squash onto a baking tray lined with parchment paper skin side up
3. Bake in the oven for 35-45min depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min
4. Chop about 1/2 cup worth of broccolini into small pieces and thinly slice about 1/2 cup worth of cremini mushrooms
5. Dice the carrot and onion. Coarsely chop the garlic
6. Carefully peel the skin from the tender butternut squash and scoop aside 2 1/2 cups worth
7. Heat up a stock pot to medium heat. Add the coconut oil followed by the carrot, onion, and garlic
8. Season with the pepper and 1 tbsp of salt. Sauté for 5-8min
9. Add in the thyme and sauté for another few minutes. Add in the squash and the cane sugar. Sauté for another minute
10. Add in the veggie stock, water, and coconut milk (set aside a little bit for garnish)
11. Turn up the heat to medium high, cover, and bring it to a boil
12. Transfer the soup to the blender or use a stick blender if you have one. Blend on high until nice and velvety
13. Pour the soup back into the pot and cover to keep it nice and hot
14. Heat up a frying pan on medium heat. Add in the shredded coconut
15. Toast for a few minutes until golden brown. Set aside
16. Wipe out the pan with a paper towel and place back on medium heat
17. Sauté the broccolini for 3-4min. Add in the mushrooms and a pinch of salt. Sauté for another 3-4min
18. Place some of the veggies in the middle of your serving bowl. Then, pour around it 2 cups of soup
19. Sprinkle over some toasted coconut. Add some fresh cracked pepper. Drizzle some olive oil and drizzle some of the coconut milk
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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Roasted Autumn Harvest Squash Soup Recipe
This fall themed and hearty soup will make a great choice for the colder days ahead. Rich and flavourful, the combination of autumn vegetables work together to create a warm and comforting meal. View Recipe: