Our retreats are well known for Louise's delicious food, and this vegan butternut squash soup is always a hit, especially when it is combined with Brads amazing sour dough. The original recipe is from loveandlemons.com This would be a perfect autumn/winter warming soup!
You will need:
Butternut squash (3 lb or 1.4kg) – Look for a medium-large one at the store or farmers market.
White onion and garlic – These veggies add delicious depth of flavor.
Fresh sage and rosemary to taste
Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.
Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.
Vegetable stock – approximately 1 litre, enough to cover the squash. (If the soup is too thick, add more stock.) Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here!
Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well. That way, you’ll make a soup you really love!
Method:
First, chop the veggies! Sauté the onion with the salt, pepper, and olive oil, on a low heat - the longer the better - Louise did 20-30 minutes, until it becomes translucent (don't let them burn!)
Add the squash, and cook until it begins to soften.
Next, stir in the herbs, garlic, and ginger. Pour in the stock and simmer until the squash becomes tender, about 20 minutes.
When the squash is soft, carefully transfer the soup to a blender. Blend until the soup is vibrant orange and creamy. Finally, pour it into bowls, garnish with chopped parsley and enjoy!
We obviously also dipped delicious sour dough in our soup as well.
We hope you enjoyed this recipe, we would love to hear from you if you make it at home. Take a photo and tag us on Instagram or Facebook!
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