Butternut Squash Soup is ideal for Fall. It’s creamy, warming and oh-so-comforting. Pair this soup with a salad and crusty bread for a extra full meal.
This easy soup would even be a wonderful addition to your Thanksgiving menu.
One other large win for this Vegan Butternut Squash Soup: My children like it!
I didn’t anticipate that they might in any respect, however oh my goodness, they actually do. My daughter had 2 bowls. My choosy son raved and instructed me how a lot he “loves soups that don’t have any chunks”, hah. I’ll be aware of that one.
How do you chop a butternut squash?
- Slice off each ends of the squash with a heavy, sharp knife.
- Peel the squash. Use a good vegetable peeler, because the pores and skin is sort of thick. Peel it lengthwise.
- Minimize the squash in half lengthwise, beginning on the widest half.
- Spoon out the seeds and membranes.
- Now slice into strips, then the lengthy strips into cubes. That’s it!
How do you make Vegan Butternut Squash Soup within the Immediate Pot?
This is without doubt one of the best soup recipes! First, saute the garlic and shallot in a bit of olive oil (or water for oil free).
Then, add the squash, vegetable broth and nutmeg. Cook dinner on excessive stress for 10 minutes. Rigorously launch the stress, after which open the lid.
All that’s left to do is mix the soup with an immersion blender (or common blender) and make the cashew cream.
The cashew cream actually takes this soup to the subsequent stage, so make it if you happen to can. You solely want a bit of in each bowl so as to add numerous creaminess. Sprinkle every bowl with recent chopped parsley or thyme and recent grated nutmeg for further fanciness.
Can I make the soup with out an Immediate Pot?
Sure, you’ll be able to. Use a big pot on the stovetop. Saute the garlic/shallot as instructed after which add the vegetable broth, squash and nutmeg. Convey to a boil, then decrease the warmth and simmer for 20-30 minutes, till the squash is fork tender. Proceed with the immersion blender.
Cook dinner Time
The perfect Butternut Squash Soup I’ve ever tasted. Made within the Immediate Pot! The Cashew Cream actually takes this soup to the subsequent stage. Serve with sourdough bread and salad!
- 1-2 tablespoons olive oil
- 1 massive shallot, minced
- Three cloves garlic, minced or pressed
- 1 massive butternut squash, about Three kilos, peeled and minimize into cubes (see directions in submit above)
- 1/eight teaspoon nutmeg -freshly grated if attainable
- four cups vegetable broth
- salt, to style
- 1 cup uncooked cashews, soaked in scorching water for five minutes
- 3/four cup water
- 1 clove garlic
- 1/2 teaspoon salt
- Push the “saute” button on the Immediate Pot. Add the olive oil, minced shallot and garlic. Saute 2-Three minutes, then flip Immediate Pot off for a second.
- Add the butternut squash, nutmeg and vegetable broth. Cowl with the lid and seal. Push the “guide” button, and prepare dinner on “excessive” for 10 minutes.
- As soon as completed, fastidiously launch any stress from the Immediate Pot. Utilizing an immersion blender (or common blender), mix till very clean. Style and add salt as desired.
- Ladle into bowls, add a dollop of cashew cream on prime, stir it in gently, and serve.
- Add the soaked cashews, water, garlic and salt to a excessive powered blender and mix for a couple of minutes, till very clean and creamy. Retailer within the fridge for as much as every week.
With out an Immediate Pot:
- Use a big pot on the stovetop, and saute the shallot and garlic in olive oil for 2-Three minutes. Now add the vegetable broth, squash and nutmeg. Convey to a boil, then decrease warmth and simmer for 20-30 minutes till the squash is fork tender. Then, use an immersion blender till clean.
-For oil-free: Omit oil and saute in vegetable broth as a substitute.