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⭐️ Making roasted butternut squash soup at home is easy, and the result is much better than the ultra-processed store-bought version.
With our "bake and blend" technique, you can make this recipe with minimal effort and maximum flavor. First, bake the butternut squash with carrot, garlic, onion, and sage until tender and caramelized.
Roasting at high temperatures makes the veggies super tasty and aromatic without you having to cook them on the stovetop.
⭐️ Ingredients
2½ pounds butternut squash peeled, seeded, and diced
½ pound carrots diced
1½ tablespoons extra virgin olive oil
1 onion chopped
2 cloves garlic crushed, with the peel on
5 sprigs thyme only the leaves, no stem
5 leaves sage
2 - 3 cups vegetable stock
1 teaspoon ginger peeled and grated
½ teaspoon salt or more to taste
¼ teaspoon black pepper
⭐️ Bake at 410°F or 210°C for 30 minutes until tender.
Cooked by Nico
Filmed & Edited by Louise
Theplantbasedschool.com
❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️
