Description
Indulge in the creamy goodness of butternut squash soup with coconut milk paired perfectly with a crispy grilled cheese. Learn how to make this comforting recipe now!
Ingredients
- 3 tablespoons olive oil (45 ml)
- 4 cloves garlic
- 1 onion roughly chopped (medium size)
- 3 cups butternut squash, diced (600 g)
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) dried oregano
- 1 dried chile de arbol
- 4 tomatoes chopped into large pieces (or 1 15 oz (425 g) diced tomato can)
- 4 cups vegetable stock (960 ml)
- 4 slices bread
- 2/3 cup (160 ml) vegan cheddar cheese
- 2 teaspoon (10 ml) vegan butter
- 6 fresh sage leaves
- Freshly ground black pepper to taste
- drizzle olive oil
Instructions
- Begin by heating olive oil in a large pot, then add the onion and garlic, cooking them until they become see-through, about three minutes.
- Next, incorporate the seasonings by mixing in the salt, oregano, and dried chile, stirring until the oregano’s scent is noticeable and the flavors meld together, around one minute.
- Introduce additional vegetables by adding the tomatoes and butternut squash, allowing them to sear slightly for two minutes before pouring in your choice of liquid.
- Allow the mixture to cook by covering the pot and letting it gently simmer for 10-15 minutes until the vegetables are very tender. Remove the chile and set it aside.
- To achieve a smooth consistency, use an immersion blender or a regular blender to puree the mixture until creamy. If using a regular blender, do so in portions. Return the blended soup to the pot and reintroduce the chile.
Notes
- Roast the butternut squash in the oven before adding to enhance the flavor.
- Use whole grain bread for added fiber and nutrients.
- Garnish with freshly chopped parsley for a pop of color and freshness.
