Easy Creamy Butternut Squash Soup Recipe (Dairy Free) - Ready in 30 Minutes! скачать в хорошем качестве

Easy Creamy Butternut Squash Soup Recipe (Dairy Free) - Ready in 30 Minutes!

Easy & Creamy One Pot Butternut Squash Soup Recipe | Ready in 30 Minutes! One thing I love about a really cold winter's day is that it's the perfect excuse to make a big pot of soup! Today, I'm showing you my super easy one pot butternut squash soup recipe that uses minimal ingredients and takes less than 30 minutes to make. Join me as I guide you through the steps, from prepping the classic French mepo (onions, carrots, and celery) to adding my secret ingredient—raw cashews for extra creaminess. I'll also share tips on toasting bread in a cast iron pan to serve alongside your soup. Don't miss out on this warm, delicious bowl of comfort! 00:00 Introduction to the Recipe 00:21 Preparing the Ingredients 01:23 Cooking the Soup Base 01:48 Adding the Butternut Squash 02:45 Simmering and Toast Preparation 03:50 Blending and Final Touches 04:50 Serving Suggestions and Conclusion Butternut Squash Soup Recipe:  1 Medium yellow Onion 3 Garlic Cloves, minced 2 Carrots, diced 1 Butternut Squash, Roasted 2 stalks of celery  4 cups vegetable broth or chicken stock 2 tsp Italian Seasoning 2 tbsp olive oil 1 cup of cashews Kosher Salt Black Pepper to Taste Optional Ingredients:  Olive Oil for Serving Pepitas Bread Instructions:  Place your Dutch oven over medium-low heat Add in 1 tbsp of olive oil to heat up Add in your Mirepoix ingredients (onions, carrots, and celery) Add minced garlic once fragrant Deglaze the soup pot with a splash of water or vegetable stock.  Then add your roasted squash and 1 cup of Cashews Top with the remaining broth Cover the pot with a lid, allowing a crack for a steam vent After about 20 minutes, add a second table spoon of olive oil and use a stick blender or a countertop blender to make a pureed vegetable soup Add any additional salt and pepper to taste.  Taste before serving Enjoy hot!