For FREE soup recipes and more check out our website https://www.juicemaster.com/recipes. Creamy smooth butternut squash and carrot infused together to create a genuinely dreamy, sublime, nourishing soup.. SOUP INGREDIENTS (Serves 2). 1/2 Butternut Squash. 3 Medium Carrots. 1/2 Small Red Onion. 1 Tablespoon Vegetable Oil. 1 Vegetable Stock Cube. 550ml Boiling Water. 1 Pinch Cracked Black Pepper. 1 Pinch Salt. HOW TO MAKE. Peel and remove the seeds from the butternut squash. Peel the carrots and red onion and then chop all the vegetables into small chunks. In a large saucepan heat the oil and add all the vegetables and seasoning. Gently sweat the vegetables over a medium heat with the lid on for 15 minutes, stirring occasionally. Meanwhile, boil the water and prepare the stock by dissolving the cube into it. Add the stock to the pan, bring to the boil and simmer for 10 minutes. Remove from the heat and, using a blender (hand or jug), blend the soup until smooth. Pour into a bowl and enjoy.. Got any questions about Jason Vale smoothies or juice recipes? Ask us in the comments below!
This Roasted Butternut Squash + Apple Soup is clean eating comfort food. It’s warm, rich and nourishing making it perfect for the colder weather coming our way.. Subscribe for free! (and get notified every time I share a new recipe): https://www.youtube.com/channel/UCj0V…. -- Want to print the written recipe for this video? http://cleananddelicious.com/2014/11/05/roasted-butternut-squash-apple-soup-video/. If you are interested in the Dynablend Blender I am using in the video, you can find it here: http://www.tribestlife.com/productdisplay/tribest-dynablend-horsepower-plus-db-850ga-home-blender. And if you want to learn more about Tribest, check them out here: http://www.tribest.com. OTHER PLACES YOU CAN FIND ME: Follow me on Instagram. http://instagram.com/dani_spies. Let’s be friends on FaceBook. https://www.facebook.com/CleanAndDeli…. Let’s tweet on Twitter! https://twitter.com/DaniSpies. Check me out on Pinterest: http://pinterest.com/danispies/. Let’s join circles on GOOGLE+ https://plus.google.com/u/0/114338114…. -- Click here to print the written recipe: http://cleananddelicious.com/2014/11/05/roasted-butternut-squash-apple-soup-video/. -- And don’t forget to share this deliciousness with your friends & family! xo
This Butternut Squash Soup Recipe has only 5 ingredients & takes just 30 minutes to prepare & cook.. It’s the perfect winter warmer and goes perfect as a starter. Freeze the leftovers and reheat in a pan or the microwave.. Print this recipe here: http://www.fitbrits.com/node/62. “Like” this video if you love the big yellow vegetable! Subscribe here for more cooking videos: http://www.youtube.com/subscription_center?add_user=fitbritsgb. Ingredients (Serves 3-4 | Prep time: 15m Cooking time: 15m | 108 calories & 3.6g fat p/serving). x1 Small Onion. Garlic (x2 cloves). Veg or Chicken OXO Cube (x1). x1 Butternut Squash. Olive Oil (to fry)
PRINT THE BUTTERNUT SQUASH SOUP RECIPE: http://nutritionrefined.com/recipe/butternut-squash-soup/. ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. As soon as October hits, a bowl of warm butternut squash soup becomes a staple on practically every restaurant menu. Well, in our house, butternut squash soup is a staple all year round.. This Butternut Squash Soup is everything you expect from a traditional butternut squash soup. It’s sweet, silky, and slightly spicy. Although the ingredients list is rather simple, the end result offers exceptionally rich flavor.. Most of the soup’s flavor comes from the cooking method, which starts with roasting the butternut squash and caramelizing the onions, bringing out the squash’s sweetness and intensify its flavor.. ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. USED TOOLS: Blender: http://nutritionrefined.com/blender-vitamix. Square pan: https://nutritionrefined.com/square-pan. Cookware set: http://nutritionrefined.com/cookware. Cutting board: http://nutritionrefined.com/cutting-board. Knives: http://nutritionrefined.com/knives. Measuring cups: http://nutritionrefined.com/measuring-cups. Measuring spoons: http://nutritionrefined.com/measuring-spoons. DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. FACEBOOK: https://www.facebook.com/nutritionrefined. INSTAGRAM: https://www.instagram.com/nutritionrefined. PINTEREST: https://www.pinterest.com/nutrirefined/. TWITTER: https://twitter.com/nutrirefined
Butternut Squash Soup is a creamy bowl of comfort food goodness! It’s easy to make, full of healthy vegetables, and ready in under 30 minutes.. _⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: ��️https://thestayathomechef.com/butternut-squash-soup/ ��️. More Amazing Dinner Ideas: https://goo.gl/TreySb. . ������������������. ✅Ingredients. • 3 tablespoons salted butter. • 1 yellow onion, peeled and diced. • 1 butternut squash, peeled, seeded and cubed. • 4 medium carrots, peeled and diced. • 3 stalks celery ribs. • 1 apple, peeled, cored, and cubed. • 4 cups vegetable broth. • 1 teaspoon salt (to taste). • 1/2 teaspoon ground nutmeg. • 1/4 teaspoon black pepper. • 1 cup heavy cream. ✅Instructions. 00:35 How to cut butternut squash for butternut squash soup. 1️⃣ 00:12 Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.. 2️⃣ 00:59 Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.. 3️⃣ 01:45 Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.. 4️⃣ 01:57 Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.. ������������������. Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.. SUBSCRIBE to my channel: http://youtube.com/thestayhomechef. FACEBOOK: The Stay At Home Chef. INSTAGRAM: TheStayAtHomeChef. PINTEREST: The Stay At Home Chef. TWITTER: TheStayHomeChef. CONTACT ME: [email protected] ⭐⭐⭐⭐⭐. The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐. MORE RECIPES YOU HAVE TO TRY: How to Make The Most Amazing Chocolate Cake: https://goo.gl/2waAay. How to Make The Most Amazing White Cake: https://goo.gl/B4Lk4y. How to Make The Most Amazing Lasagna: https://goo.gl/TreySb. How to Make The Best Homemade Dinner Rolls: https://goo.gl/ETQguR. How to Make Authentic Carne Asada: https://goo.gl/ZrXKkg. How to Cook a Thick Cut Pork Chop: https://goo.gl/PWWV5h
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:. https://www.inspiredtaste.net/44673/butternut-squash-soup/. This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.. Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at https://www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. Joanne and Adam. FOLLOW US. Facebook: https://www.facebook.com/inspiredtaste. Twitter: https://twitter.com/inspiredtaste. Instagram: https://instagram.com/inspiredtaste/. https://www.pinterest.com/inspiredtaste/
Alton Brown shows us how to make a seasonal butternut squash soup.. This video is part of Thanksgiving Videos with Alton Brown, hosted by Alton Brown. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu! Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows.. Visit Food Network online: http://www.foodnetwork.com. Like Food Network on Facebook: https://www.facebook.com/FoodNetwork. Follow Food Network on Twitter: https://twitter.com/FoodNetwork. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
When you have a really good soup on your hands, sometimes you don’t make it to the main course. This Butternut Squash Soup is one of those soups! Try one of our tasty twists below or have fun coming up with your own! #SHARETHECHEER! INGREDIENTS: tablespoons extra-virgin olive oil. 1 carrot, diced. 1 celery stalk, diced. 1 onion, diced. 4 cups cubed butternut squash, fresh or frozen. 1/2 teaspoon chopped fresh thyme. 4 cups low-sodium chicken broth. 1/2 teaspoon fine sea salt. 1/2 teaspoon ground black pepper. METHOD: Heat oil in a large soup pot. Add carrot, celery and onion. Cook until vegetables have begun to soften and onion turns translucent, 3 to 4 minutes. Stir in butternut squash, thyme, chicken broth, salt and pepper. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. Use an immersion blender to purée soup. Alternatively, let the soup cool slightly and carefully purée in batches in an upright blender.. Apple, Gorgonzola and Almond Butternut Soup. Stir 1 cup unsweetened applesauce into puréed soup. Garnish each serving with crumbled Gorgonzola cheese, toasted almonds, a few slices of thinly sliced apple and a small sprig of fresh thyme.. Thai-style Butternut Soup. Stir a tablespoon of red curry paste and 2 teaspoons chopped fresh ginger into carrot, celery and onion mixture. Add 1/2 cup coconut milk with broth. Purée soup and garnish each serving with toasted coconut flakes and chopped fresh cilantro.. Southwestern-style Butternut Soup. Add a tablespoon chopped chipotles in adobo sauce to carrot, celery and onion mixture. Garnish soup with crumbled queso fresco, toasted pumpkin seeds and chopped fresh cilantro.. Check Out The Recipe: http://www.wholefoodsmarket.com/recipe/classic-butternut-squash-soup. Your Holiday Headquarters: http://www.wholefoodsmarket.com/holidays. SUBSCRIBE: http://bit.ly/1n1JkzT. About Whole Foods: Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we’re all about. Oh yeah, we’re a mission-driven company too.. Connect with Whole Foods Market Online: Visit the Whole Foods Market WEBSITE: www.wholefoodsmarket.com. Like Whole Foods Market on FACEBOOK: www.facebook.com/wholefoods. Follow Whole Foods Market on TWITTER: www.twitter.com/wholefoods. Follow Whole Foods Market on INSTAGRAM: https://instagram.com/wholefoods. Check Whole Foods Market out on PINTEREST: https://www.pinterest.com/wholefoods. Recipe: Classic Butternut Squash Soup | Holiday Tips and Recipe Ideas | Whole Foods Market. https://www.youtube.com/user/wholefoodsmarket
Tune in to my weekly #StayHome and cook along #WithMe live stream on Friday at 18:15 BST and check out my other cook-along videos ➤ https://bit.ly/HariCookWithMe. Curry flavours infused into a warming butternut squash soup. Food for the soul! See More At -http://hari.is/1WI1KdH. This is a bit of a hybrid dish that brings together Indian and Asian flavours with the amazing bell shaped vegetable that is the butternut squash.. It’s a wonderful winter squash that can be found everywhere from September to December. It has a sweet and delicious flavour and the most invitingly vivid orange colour. If you’re looking for a cuddle and need something that will warm you up, then this soup is just perfect.. Roasting the squash brings out the sweetness which perfectly combines with the heat from the chillies, the cream from the coconut and the warmth of the cumin all blitzed together leaving you with a little bowl of deliciousness for you to enjoy! Ingredients. 1 butternut squash. 1 red onion, chopped. 1 tsp cumin. 2 garlic cloves, chopped finely. 3cm piece ginger, grated. 2 red chillies, chopped (keep some for garnish). 500ml water or chicken stock. 50ml coconut cream. Method. Slice the squash into four long strips, remove the seeds and place on a tray with a little knob of butter on each and roast at 180°C for about 35 minutes until soft.. Meanwhile heat some oil and add cumin seeds until fragrant, then add onions and cook gently until soft.. Stir in the garlic and ginger and chilli and cook gently for about 5 minutes.. Once the squash is soft scrape the flesh out and discard the skin. Stir the flesh into the onions.. Add the stock and cook through until everything is soft (about 5 minutes).. Using a hand blender blitz the soup until it’s smooth and thick. Pour in the coconut cream and if it’s too thick add a little hot water.. Pour into bowls and top with a swirl of coconut cream and a chopped chilli. Serve with some crisp naan bread.
This Butternut Squash Soup Recipe has only 5 ingredients & takes just 30 minutes to prepare & cook.. It’s the perfect winter warmer and goes perfect as a starter. Freeze the leftovers and reheat in a pan or the microwave.. Print this recipe here: http://www.fitbrits.com/node/62. “Like” this video if you love the big yellow vegetable! Subscribe here for more cooking videos: http://www.youtube.com/subscription_center?add_user=fitbritsgb. Ingredients (Serves 3-4 | Prep time: 15m Cooking time: 15m | 108 calories & 3.6g fat p/serving). x1 Small Onion. Garlic (x2 cloves). Veg or Chicken OXO Cube (x1). x1 Butternut Squash. Olive Oil (to fry)
PRINT THE BUTTERNUT SQUASH SOUP RECIPE: http://nutritionrefined.com/recipe/butternut-squash-soup/. ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. As soon as October hits, a bowl of warm butternut squash soup becomes a staple on practically every restaurant menu. Well, in our house, butternut squash soup is a staple all year round.. This Butternut Squash Soup is everything you expect from a traditional butternut squash soup. It’s sweet, silky, and slightly spicy. Although the ingredients list is rather simple, the end result offers exceptionally rich flavor.. Most of the soup’s flavor comes from the cooking method, which starts with roasting the butternut squash and caramelizing the onions, bringing out the squash’s sweetness and intensify its flavor.. ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. USED TOOLS: Blender: http://nutritionrefined.com/blender-vitamix. Square pan: https://nutritionrefined.com/square-pan. Cookware set: http://nutritionrefined.com/cookware. Cutting board: http://nutritionrefined.com/cutting-board. Knives: http://nutritionrefined.com/knives. Measuring cups: http://nutritionrefined.com/measuring-cups. Measuring spoons: http://nutritionrefined.com/measuring-spoons. DISCLAIMER: This video and description contains affiliate links, which means that if you click on one of the product links, I’ll receive a small commission. This helps support the channel and allows us to continue to make videos like this. Thank you for the support! ✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦ ✧✦. FACEBOOK: https://www.facebook.com/nutritionrefined. INSTAGRAM: https://www.instagram.com/nutritionrefined. PINTEREST: https://www.pinterest.com/nutrirefined/. TWITTER: https://twitter.com/nutrirefined
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:. https://www.inspiredtaste.net/44673/butternut-squash-soup/. This easy roasted butternut squash soup is unbelievably creamy, satisfying, and so flavorful. It’s also very simple to make, delicious when made in advance, and naturally vegan. We stir a little coconut oil right at the end before serving. This adds a faint, sweet coconut flavor. If you do not enjoy coconut, simply skip this step or stir in a little olive oil or butter.. Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at https://www.youtube.com/inspiredtaste to see them and Subscribe to keep up to date with new video uploads. Joanne and Adam. FOLLOW US. Facebook: https://www.facebook.com/inspiredtaste. Twitter: https://twitter.com/inspiredtaste. Instagram: https://instagram.com/inspiredtaste/. https://www.pinterest.com/inspiredtaste/
Alton Brown shows us how to make a seasonal butternut squash soup.. This video is part of Thanksgiving Videos with Alton Brown, hosted by Alton Brown. Find great advice and Thanksgiving recipes to plan your Thanksgiving dinner menu! Subscribe to our channel to fill up on the latest must-eat recipes, genius kitchen hacks and content from your favorite Food Network shows.. Visit Food Network online: http://www.foodnetwork.com. Like Food Network on Facebook: https://www.facebook.com/FoodNetwork. Follow Food Network on Twitter: https://twitter.com/FoodNetwork. Follow Food Network on Instagram: https://www.instagram.com/foodnetwork/
Butternut Squash Soup is a creamy bowl of comfort food goodness! It’s easy to make, full of healthy vegetables, and ready in under 30 minutes.. _⬇️⬇️⬇️⬇️ CLICK FOR RECIPE ⬇️⬇️⬇️⬇️ _ PRINTABLE RECIPE: ��️https://thestayathomechef.com/butternut-squash-soup/ ��️. More Amazing Dinner Ideas: https://goo.gl/TreySb. . ������������������. ✅Ingredients. • 3 tablespoons salted butter. • 1 yellow onion, peeled and diced. • 1 butternut squash, peeled, seeded and cubed. • 4 medium carrots, peeled and diced. • 3 stalks celery ribs. • 1 apple, peeled, cored, and cubed. • 4 cups vegetable broth. • 1 teaspoon salt (to taste). • 1/2 teaspoon ground nutmeg. • 1/4 teaspoon black pepper. • 1 cup heavy cream. ✅Instructions. 00:35 How to cut butternut squash for butternut squash soup. 1️⃣ 00:12 Melt the butter in a large pot over medium-high heat. Add in onion and saute for 5 minutes, until onions are soft and translucent.. 2️⃣ 00:59 Add in butternut squash, carrots, celery, apple, and vegetable stock. Season with salt, nutmeg, and black pepper. Bring to a boil.. 3️⃣ 01:45 Reduce heat to medium-low and simmer for 15 to 20 minutes, until all vegetables are tender.. 4️⃣ 01:57 Puree using an immersion blender, or transfer in batches to a food processor or blender. Blend until smooth. Stir in heavy cream and serve hot.. ������������������. Thanks for watching! Don’t forget to push “LIKE,” leave a COMMENT below, and SUBSCRIBE! Feel free to SHARE this video too.. SUBSCRIBE to my channel: http://youtube.com/thestayhomechef. FACEBOOK: The Stay At Home Chef. INSTAGRAM: TheStayAtHomeChef. PINTEREST: The Stay At Home Chef. TWITTER: TheStayHomeChef. CONTACT ME: [email protected] ⭐⭐⭐⭐⭐. The Stay At Home Chef offers restaurant quality recipes you can easily make at home. If you want to become a better cook, learn how to cook, or just need dinner ideas for your family, this channel is for you. We’re taking really good recipes and making them easy recipes that you can make at home in your own kitchen. Cooking, baking, how to, all things food, and more! ⭐⭐⭐⭐⭐. MORE RECIPES YOU HAVE TO TRY: How to Make The Most Amazing Chocolate Cake: https://goo.gl/2waAay. How to Make The Most Amazing White Cake: https://goo.gl/B4Lk4y. How to Make The Most Amazing Lasagna: https://goo.gl/TreySb. How to Make The Best Homemade Dinner Rolls: https://goo.gl/ETQguR. How to Make Authentic Carne Asada: https://goo.gl/ZrXKkg. How to Cook a Thick Cut Pork Chop: https://goo.gl/PWWV5h
Place cubed butternut squash, onion & garlic in large bowl. Whisk together balsamic and EVOO, pour over butternut squash mixture and toss. Arrange the butternut squash mixture on parchment lined. Puree the squash in batches in a blender or food processor, pulsing and adding enough liquid to create a smooth consistency. Transfer the puree to the pot and stir in the remaining steaming liquid, chicken broth, and brown sugar.
Warm the soup. 1 large butternut squash of about 3 pounds, peeled and deseeded. 2 tbsp olive oil. 1 tbsp butter. ½ cup chopped onion. 1 garlic clove, sliced.
2 red chilli, deseeded and chopped. 3½ cups hot vegetable stock. 4 tbsp cream fraîche Directions. Preheat oven to 425°F.
Cut butternut squash into large pieces and arrange it on roasting tin. I chopped and cubed 2 butternut squash, rough chopped 1 onion, rough chopped 2 stalks of celery, and laid them all out on a baking sheet, drizzled with EVOO, and sprinkled with. HOMESTYLE BUTTERNUT SQUASH SOUP Sauté onions and garlic with butter.
Add squash, potatoes, vegetable stock, chicken blender, puree the soup with light cream and any would like to. BUTTERNUT SQUASH CASSEROLE Cook butternut squash and onions in boiling salted sprinkle remaining stuffing on top. Bake in a preheated 350°F degrees for 25-30 minutes.
Ingredients: 7 (cream.. soup. A steaming bowl of flavorful butternut squash pureed with vegetables and spices is the perfect way to warm up on a cool autumn day. In a medium stockpot, whisk together the chicken broth, kosher salt, black pepper, garlic powder, onion powder and thyme. Add the butternut squash.
Bring to a. Butternut Squash & Sweet Potato Sipping Soup Our Well Yes!® Butternut Squash & Sweet Potato Sipping Soup features a smooth blend of delicious non-GMO veggies that’s ready to go wherever you are. Crafted with 40% of your daily vegetables and 170 calories per container, this vegetarian soup. In a Dutch oven melt butter.
Add onions and cook until translucent. Sprinkle in nutmeg, and salt. Add squash, vegetable broth, and apple pieces, and simmer for about 10 minutes.
Add mil.
List of related literature:
WHY THIS RECIPE WORKS: Butternut squash soup should be a simple soup—little more than squash, cooking liquid, and a few aromatic ingredients—that comes together easily yet is creamy and deeply flavorful.
When making our EleventhHour Butternut Squash Soup, we found that using precut butternut squash saved us a lot of time (though you could cut up your own squash if you like).
For soup with intense squash flavor, we sautéed shallots and butter with the squash seeds and fibers, simmered the mixture in water, and then used the liquid to steam the unpeeled squash.
See Bonne Idée for more ways to play around with this simple recipe, as well as how to make this soup when you can’t find Red Kuri squash at the market.
My husband has been sick with a cold so I decided to try this recipe tonight…. ERMAGERD! It is absolutely delicious and there is leftovers for lunch tomorrow ��
He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!
I made this, twice. Working on it right now actually!!!! Made stock before so illl have chicken soup as well as BNS soup. I had the top of my pepper box fall.off in the soup along with a 1/4 cup of pepper. Although I would.not recommend it. All that pepper did not totally ruin the soup.!!! But I hope it does not happen.this time. Happy cooking season:)
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/44673/butternut-squash-soup/
This looks fabulous! I usually don’t like butternut squash soup because it often seems as if there isn’t enough flavor. But your recipe looks as if it has varied flavor….and texture with the chick peas. Thank you!
Just made it (btw I am 13 and from an indian fmaily). D-E-L-I-C-I-O-U-S! I am on my way to loose 30 pounds and have made a promise to savor these last days of November, but in moderation. I made it and did every step by myself while my parents ate fried fish (i dont like it anymore). I gave my parents some and they hated it because they didnt like it and “its white people food”. Ik. >_< But Dani, this was simply delicious. This was my first time ever using squash, and heck was it a lot of chopping! Thanks so much and I am going to try more of your recipes to loose weight. Wish me luck! <3
Can you do a video on what you use to cook with? Pots, pans, knives, baking dishes, dutch oven, etc.? I want to upgrade my kitchen and start using better equipment! So far, all I have is a Vitamix! Love your channel! xoxo Alexis
ooooooofffffff holy snrg so vltradeliciovzzz fantastic soup i need thiz now and forever mmmmmm yazzzzzz wooooffffff ����������������������������������������������������������������
Thanks Dani. looks great and delicious!! I love to make this soup, but my version is so much longer to do (Wolfgang). Will definitely make yours. One question, I’d like to use heavy cream in the version. What do you think? thanks again!!
Whenever I have to coat chopped veggies with oil and spices, I use large freezer/zip top bags. Put everything in and mix, then onto the baking sheet. Much better distribution of oil and spices and super easy to clean up!
Just made this for my whole family and they LOVED it. Thanks for the video Hari, you are awesome for sharing videos like these! Recipes like this bring the family together.
your video recipe was very well done.full of great tips and ideas.i enjoy making soups,especially in the winter.your recipe is very warm and hearty.thank you so much for sharing with us today.AWESOME JOB.
What an awesome recipe! I love butternut squash soup!���� unfortunately I can’t eat it with seeds because of my braces. But it does look delicious! Thumbs up!��
Toss the seeds in olive oil & salt & toast in the oven during the last ten minutes of roasting the squash. Freaking delicious & make an excellent garnish
I am not trying to be mean, but if you continue to eat vegan for an extended period of time, your health will deteriorate drastically, possibly to a point that you can’t recover.
Best Delicious Indian Cuisine Recipes ➤ https://goo.gl/K3rbGK Traditional Curry Recipes ➤ https://goo.gl/Pt8S9C Indian Snacks & Starter Recipes ➤ https://goo.gl/GsnQUi Vegetarian Indian Recipes ➤ https://goo.gl/4dRWo2
Dani, I have tried number of your recipes and they have all turned out great. Thank you so much for posting awesome recipes that are healthy and easy to make. I really appreciate your efforts:) Already looking forward to your next video.
Thanks for this nice and simple, just made some for the first time and it taste great. Only thing different I did was add a bit of Sage. I will definately make it again.
He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!
This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.
I bet if the seeds were roasted in the oven with some olive oil and curry powder and sea salt they would be delicious sprinkled on top of the soup before serving.
Looks so delicious, I just bought a butternut squash. I was looking for a scrumptious recipe. I believe yours will be lovely. Please, can you tell me when to add the curry? Or is this best without the curry flavor?
wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!
I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.
That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��
Thank you sooooo much for this recipe, this was hands down THE best soup I have made. You’ve managed to combine just the right ingredients with each other that work superb with the butter nut squash. I didn’t have your chili, but I did have birds eye chili’s, so I used 3 of those, worked perfect. I think I like the ginger, cumin and coconut milk the best in this dish. Genius recipe!
I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.
I keep coming back to this recipe for Butternut Squash soup. I’ve made it probably about 10 times now and I just absolutely love it! Thanks for the post!
I know meat, chicken or vegetables broth is really good for health but one pack of broth usually last me about a week and if I don’t use it then it goes rancid so I decided to buy a vegetable stock or vegetable cubes and use a mixture as broth substitute. Does anyone think vegetable cubes is a good substitute for broth? Any feedback is highly valued and appreciated. Thanks in advance.
Toss the seeds in olive oil & salt & toast in the oven during the last ten minutes of roasting the squash. Freaking delicious & make an excellent garnish
I made this, twice. Working on it right now actually!!!! Made stock before so illl have chicken soup as well as BNS soup. I had the top of my pepper box fall.off in the soup along with a 1/4 cup of pepper. Although I would.not recommend it. All that pepper did not totally ruin the soup.!!! But I hope it does not happen.this time. Happy cooking season:)
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste: https://www.inspiredtaste.net/44673/butternut-squash-soup/
I made this but I didn’t really like it, it felt too smooth. Actually I think what went wrong is that I forgot to add cumin and chilli �� do you think that would make a difference
sorry but as a non professional chef, even I can cut the butternut squash with much less struggle than the lady in the video. Does she not know to use the knife from edge that’s close to the handle?
Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.
I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.
I Have a Question For You Dani, I have fresh apples in freezer can i use them, i cant wait to try, cause i raise butternut squash and iways ate with butter salt and pepper, IM GOING TO TRY THIS, YUMMY!!!!! Need To Get To The Store Get a onion. THANK YOU SO MUCH
This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!
That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��
I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues
Delicious!!! I usually make this soup without baking the butternut squash beforehand! I just throw in the vegetables after browning the onions and then add some broth. Today I baked the butter nut along with carrots and it really enhances that sweetness! and hands down, sooo good! never making this soup like before! Just subscribed:D
Made this soup last night. So good and easy. I left the skins on my apples and used a vitamix. Perfect soup for fall. It will be going into my favorite recipes!! Thanks Dani!
This is awesome looking. If you omit the black pepper and use an AIP curry, this could be AIP compliant too. I might even add a splash of coconut milk.
I made this, but added a zucchini and a half cup less water (it was in my fridge and needed to get used). Soup came out just as creamy and delicious, if only a bit dingiest in the orange color
What an awesome recipe! I love butternut squash soup!���� unfortunately I can’t eat it with seeds because of my braces. But it does look delicious! Thumbs up!��
You’re right…it’s so simple. Unfortunately people nowadays are either lazy or overworked and don’t believe they have the time to peel, chop and wait for a nutritious meal. It’s about having respect for our bodies and life and environment in general. Thank you for taking the time to show us how easy it is to at least start trying ☺️
Thanks for the recipe, Dani. I just may give this a try. And thank you for the blender info. I’m looking for an upgrade, so I’m checking this out, and incidentally, it’s $20.00 less on Amazon.
If you care about keeping the smooth, creamy appearance of the soup and don’t want black flecks, you can use white pepper! I use it when I do a cauliflower puree and it keeps the color nice and pure. Of course it doesn’t matter much taste wise but some people care about that sort of thing:)
Thanks for this nice and simple, just made some for the first time and it taste great. Only thing different I did was add a bit of Sage. I will definately make it again.
Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.
I am not trying to be mean, but if you continue to eat vegan for an extended period of time, your health will deteriorate drastically, possibly to a point that you can’t recover.
I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.
This looks fabulous! I usually don’t like butternut squash soup because it often seems as if there isn’t enough flavor. But your recipe looks as if it has varied flavor….and texture with the chick peas. Thank you!
Hi, so I just got back from visiting Ireland, all the pubs have veg soup, blended. One was carrot with coconut milk, so good. Please make one, teaching about coconut milk, or water, or oil? Your the best,thanks.
Dani, I have probably made this soup a dozen times since a watched this video over the summer, and I have shared it with an equal number of friends and family members. It is a mainstay of my lunches these autumn days, and I am so grateful to you for putting it on your fantastic and informative channel. I wanted to share with you and your audience that I’ve tried it blended with my immersion blender and blitzed in a standard blender, and the smoother soup was the one I put in the blender, even though my blender is not high-end. Also, favorite apple for this recipe has been Fuji. Was just given 3 enormous butternut squashes, so I will be enjoying this soup well into December YUM!
Love this video,i tryed it but tweek it abit, & use ( Ground Turmeric, Black Pepper, Cayenne Pepper, Garlic Power For Stock ),Extra Virgin Olive Oil by Sita,Reg…Onion Med…Beet Root, My Wife is on Kemo From 22nd November 2019 & going to be for 2 months, would love to send you my lil video i made of the finish Soup
This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!
won’t the apple spoil this squash an the curry powder needs to fry a little with your onions etc, white people don’t just throw it onto your food/meat etc.because u call it spice..this is how u get that diarrhea from the curries:)
I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues
Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.
ooooooofffffff holy snrg so vltradeliciovzzz fantastic soup i need thiz now and forever mmmmmm yazzzzzz wooooffffff ����������������������������������������������������������������
This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.
Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.
Hi I’m new to your channel. I was wondering if you had heard of using spaghetti squash as a substitute for macaroni in a classic Mac and cheese? I’ve been looking for a healthier alternative to a calorie dense recipe. Thanks!
Hey Dani! This looks soo good! I will definitely give this a try for lunch this weekend. I was wondering if you had a recipe for a “clean and delicious” pumpkin pie that you could share?:)
wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!
Grr dang olive oil. I am allergic to olives and very few roasting recpies turn out ok with any other oil. And ya know hiw olive oil is made so don’t need to explain why I can’t use it. I get so fustrated at this. Olive oil everywhere. I guess another useless recipie for me.
I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?
I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.
I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?
I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.
Easy way to cut butternut squash: Place it in the freezer overnight ; when it thaw out it’s easy to cut. My mom told my that’s trick
My husband has been sick with a cold so I decided to try this recipe tonight…. ERMAGERD! It is absolutely delicious and there is leftovers for lunch tomorrow ��
A stock cube?
Wouldn’t it be easier to just buy a can of soup instead? That way you won’t have to prepare any of the ingredients yourself at all.
He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!
I made this, twice. Working on it right now actually!!!! Made stock before so illl have chicken soup as well as BNS soup. I had the top of my pepper box fall.off in the soup along with a 1/4 cup of pepper. Although I would.not recommend it. All that pepper did not totally ruin the soup.!!! But I hope it does not happen.this time. Happy cooking season:)
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
https://www.inspiredtaste.net/44673/butternut-squash-soup/
What I like the most about rout videos is… your kitchen is very plastic free ���� simple ingredients and yummy recipes! Thanks guys
This looks fabulous! I usually don’t like butternut squash soup because it often seems as if there isn’t enough flavor. But your recipe looks as if it has varied flavor….and texture with the chick peas. Thank you!
Just made it (btw I am 13 and from an indian fmaily). D-E-L-I-C-I-O-U-S! I am on my way to loose 30 pounds and have made a promise to savor these last days of November, but in moderation. I made it and did every step by myself while my parents ate fried fish (i dont like it anymore). I gave my parents some and they hated it because they didnt like it and “its white people food”. Ik. >_< But Dani, this was simply delicious. This was my first time ever using squash, and heck was it a lot of chopping! Thanks so much and I am going to try more of your recipes to loose weight. Wish me luck! <3
Can you do a video on what you use to cook with? Pots, pans, knives, baking dishes, dutch oven, etc.? I want to upgrade my kitchen and start using better equipment! So far, all I have is a Vitamix! Love your channel! xoxo Alexis
ooooooofffffff holy snrg so vltradeliciovzzz fantastic soup i need thiz now and forever mmmmmm yazzzzzz wooooffffff ����������������������������������������������������������������
Thanks Dani. looks great and delicious!! I love to make this soup, but my version is so much longer to do (Wolfgang). Will definitely make yours. One question, I’d like to use heavy cream in the version. What do you think? thanks again!!
Beautiful orange! I usually have to add a drop or 2 of red food coloring to get it the color I want it for presentation! Love this!
Whenever I have to coat chopped veggies with oil and spices, I use large freezer/zip top bags. Put everything in and mix, then onto the baking sheet. Much better distribution of oil and spices and super easy to clean up!
Just made this for my whole family and they LOVED it. Thanks for the video Hari, you are awesome for sharing videos like these! Recipes like this bring the family together.
your video recipe was very well done.full of great tips and ideas.i enjoy making soups,especially in the winter.your recipe is very warm and hearty.thank you so much for sharing with us today.AWESOME JOB.
What an awesome recipe! I love butternut squash soup!���� unfortunately I can’t eat it with seeds because of my braces. But it does look delicious! Thumbs up!��
Toss the seeds in olive oil & salt & toast in the oven during the last ten minutes of roasting the squash. Freaking delicious & make an excellent garnish
I am not trying to be mean, but if you continue to eat vegan for an extended period of time, your health will deteriorate drastically, possibly to a point that you can’t recover.
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Dani, I have tried number of your recipes and they have all turned out great. Thank you so much for posting awesome recipes that are healthy and easy to make. I really appreciate your efforts:) Already looking forward to your next video.
Beautiful orange! I usually have to add a drop or 2 of red food coloring to get it the color I want it for presentation! Love this!
I use a vegetable peeler or a cheeseplane to peel the squashes prior to roasting. Much easier that way and you can coat and roast them on every side.
What I like the most about rout videos is… your kitchen is very plastic free ���� simple ingredients and yummy recipes! Thanks guys
Thanks for this nice and simple, just made some for the first time and it taste great. Only thing different I did was add a bit of Sage. I will definately make it again.
He mentions the garlic taste, but in the recipe there is no garlic stated; is this an omission, or is recipe garlic free? Thanks..Making squash soup today and this came out serendipitously!
Lovely…just made it and had some crusty freshly baked bread with it……just what is needed on a cold winters evening…proper comfort food…:0) x
Excellent recipe����. How long did you roast the butternut squash and do you discard the rosemary or blend with all the vegs?? Thanks.
This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.
I bet if the seeds were roasted in the oven with some olive oil and curry powder and sea salt they would be delicious sprinkled on top of the soup before serving.
Looks so delicious, I just bought a butternut squash. I was looking for a scrumptious recipe. I believe yours will be lovely. Please, can you tell me when to add the curry? Or is this best without the curry flavor?
A stock cube?
Wouldn’t it be easier to just buy a can of soup instead? That way you won’t have to prepare any of the ingredients yourself at all.
wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!
I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.
That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��
Thank you sooooo much for this recipe, this was hands down THE best soup I have made. You’ve managed to combine just the right ingredients with each other that work superb with the butter nut squash. I didn’t have your chili, but I did have birds eye chili’s, so I used 3 of those, worked perfect. I think I like the ginger, cumin and coconut milk the best in this dish. Genius recipe!
I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.
I keep coming back to this recipe for Butternut Squash soup. I’ve made it probably about 10 times now and I just absolutely love it! Thanks for the post!
I know meat, chicken or vegetables broth is really good for health but one pack of broth usually last me about a week and if I don’t use it then it goes rancid so I decided to buy a vegetable stock or vegetable cubes and use a mixture as broth substitute. Does anyone think vegetable cubes is a good substitute for broth? Any feedback is highly valued and appreciated. Thanks in advance.
Toss the seeds in olive oil & salt & toast in the oven during the last ten minutes of roasting the squash. Freaking delicious & make an excellent garnish
I made this, twice. Working on it right now actually!!!! Made stock before so illl have chicken soup as well as BNS soup. I had the top of my pepper box fall.off in the soup along with a 1/4 cup of pepper. Although I would.not recommend it. All that pepper did not totally ruin the soup.!!! But I hope it does not happen.this time. Happy cooking season:)
For the full Roasted Butternut Squash Soup recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
https://www.inspiredtaste.net/44673/butternut-squash-soup/
I made this but I didn’t really like it, it felt too smooth. Actually I think what went wrong is that I forgot to add cumin and chilli �� do you think that would make a difference
sorry but as a non professional chef, even I can cut the butternut squash with much less struggle than the lady in the video. Does she not know to use the knife from edge that’s close to the handle?
Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.
I just made it and it is tasty. It is sweeter then I prefer but it is delicious. I had to use my emerson blender because my blender from the 90s could not hold all of the ingredients. It worked beautifully.
Excellent recipe����. How long did you roast the butternut squash and do you discard the rosemary or blend with all the vegs?? Thanks.
I Have a Question For You Dani, I have fresh apples in freezer can i use them, i cant wait to try, cause i raise butternut squash and iways ate with butter salt and pepper, IM GOING TO TRY THIS, YUMMY!!!!! Need To Get To The Store Get a onion. THANK YOU SO MUCH
Paprika instead of curry powder? How do u think that would go…. I’m not much for the curry, any recommendations? Also, this looks scrumptious.
This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!
That butternut squash was so big it could have fed my whole family for a week. Lol I was already planning on making this with a much smaller squash in my kitchen. As always, I enjoyed watching your version. ��
I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues
Delicious!!! I usually make this soup without baking the butternut squash beforehand! I just throw in the vegetables after browning the onions and then add some broth.
Today I baked the butter nut along with carrots and it really enhances that sweetness! and hands down, sooo good! never making this soup like before! Just subscribed:D
Made this soup last night. So good and easy. I left the skins on my apples and used a vitamix. Perfect soup for fall. It will be going into my favorite recipes!! Thanks Dani!
This is awesome looking. If you omit the black pepper and use an AIP curry, this could be AIP compliant too. I might even add a splash of coconut milk.
I made this, but added a zucchini and a half cup less water (it was in my fridge and needed to get used). Soup came out just as creamy and delicious, if only a bit dingiest in the orange color
What an awesome recipe! I love butternut squash soup!���� unfortunately I can’t eat it with seeds because of my braces. But it does look delicious! Thumbs up!��
You’re right…it’s so simple. Unfortunately people nowadays are either lazy or overworked and don’t believe they have the time to peel, chop and wait for a nutritious meal. It’s about having respect for our bodies and life and environment in general. Thank you for taking the time to show us how easy it is to at least start trying ☺️
Thanks for the recipe, Dani. I just may give this a try. And thank you for the blender info. I’m looking for an upgrade, so I’m checking this out, and incidentally, it’s $20.00 less on Amazon.
If you care about keeping the smooth, creamy appearance of the soup and don’t want black flecks, you can use white pepper! I use it when I do a cauliflower puree and it keeps the color nice and pure. Of course it doesn’t matter much taste wise but some people care about that sort of thing:)
Thanks for this nice and simple, just made some for the first time and it taste great. Only thing different I did was add a bit of Sage. I will definately make it again.
Easy way to cut butternut squash: Place it in the freezer overnight ; when it thaw out it’s easy to cut. My mom told my that’s trick
Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.
I am not trying to be mean, but if you continue to eat vegan for an extended period of time, your health will deteriorate drastically, possibly to a point that you can’t recover.
I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.
This looks fabulous! I usually don’t like butternut squash soup because it often seems as if there isn’t enough flavor. But your recipe looks as if it has varied flavor….and texture with the chick peas. Thank you!
Hi, so I just got back from visiting Ireland, all the pubs have veg soup, blended. One was carrot with coconut milk, so good. Please make one, teaching about coconut milk, or water, or oil? Your the best,thanks.
Dani, I have probably made this soup a dozen times since a watched this video over the summer, and I have shared it with an equal number of friends and family members. It is a mainstay of my lunches these autumn days, and I am so grateful to you for putting it on your fantastic and informative channel. I wanted to share with you and your audience that I’ve tried it blended with my immersion blender and blitzed in a standard blender, and the smoother soup was the one I put in the blender, even though my blender is not high-end. Also, favorite apple for this recipe has been Fuji. Was just given 3 enormous butternut squashes, so I will be enjoying this soup well into December YUM!
Love this video,i tryed it but tweek it abit, & use ( Ground Turmeric, Black Pepper, Cayenne Pepper, Garlic Power For Stock ),Extra Virgin Olive Oil by Sita,Reg…Onion Med…Beet Root, My Wife is on Kemo From 22nd November 2019 & going to be for 2 months, would love to send you my lil video i made of the finish Soup
My gf just made me the squash & apples today, will try the soup another day..first time tasting squash & it was delicious, thanks for the recipe
This looks delicious! I have a random butternut squash sitting around my kitchen…been wondering what to do with it (don’t have much experience w squash yet). I’m absolutely making this; it looks so simple & I just have all the ingredients. Yay, vegan soup!!
won’t the apple spoil this squash an the curry powder needs to fry a little with your onions etc, white people don’t just throw it onto your food/meat etc.because u call it spice..this is how u get that diarrhea from the curries:)
I don’t find that coconut milk really has much flavor (unlike the water/oil/etc) so would another plant milk work as well? I look for lower fat as I have to avoid higher fat due to cholesterol issues
Hi Dani, I forgot to ask, how many will this feed? I’m having about 8-10 people for Thanksgiving. Do you think I should double the ingredients? Thanks
Just made this this evening for the first time and my 7 year old daughter said, “Mommy this is the best dinner ever!” Will be a Winter dish for us! Thank you! Especially for the use of affordable ingredients already in the cupboard.
ooooooofffffff holy snrg so vltradeliciovzzz fantastic soup i need thiz now and forever mmmmmm yazzzzzz wooooffffff ����������������������������������������������������������������
This squash isn’t as good the Kabobshi butternut squash. It’s a slightly sweeter squash. This one sucks. Start with the Kaboshi squash and your soup will be tastier.
Thank you so much, this is such a great recipe. its cheap and you have explained everything so well. may i also add that you have a great voice and you should see if you can use it for voice overs for other videos. many thanks. im going to enjoy my soup.
oh I can’t wait to be squash season:) I love this soup so much, usually I top it with pumpkin seed oil and toasted seeds of the pumpkin:)
Hi I’m new to your channel. I was wondering if you had heard of using spaghetti squash as a substitute for macaroni in a classic Mac and cheese? I’ve been looking for a healthier alternative to a calorie dense recipe. Thanks!
Hey Dani! This looks soo good! I will definitely give this a try for lunch this weekend. I was wondering if you had a recipe for a “clean and delicious” pumpkin pie that you could share?:)
wow wow wow..one handful coriander on top and some cream milk would not be bad.. I have been growing some squashes, when they are done I am gonna try your soup…thanks!
Lovely…just made it and had some crusty freshly baked bread with it……just what is needed on a cold winters evening…proper comfort food…:0) x
Grr dang olive oil. I am allergic to olives and very few roasting recpies turn out ok with any other oil. And ya know hiw olive oil is made so don’t need to explain why I can’t use it. I get so fustrated at this. Olive oil everywhere. I guess another useless recipie for me.
I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?
I use a vegetable peeler or a cheeseplane to peel the squashes prior to roasting. Much easier that way and you can coat and roast them on every side.
I tried your omelette and it was the best I’ve ever had for vegan can’t wait to try this one. You really know how to put the best ingredients together for a great taste.
I bought a butternut squash for the first time today and had no idea what to do with it! After searching youtube your recepie was by far the most simplest and looked delicious. So i will be following your steps to make this! Thankyou. Btw what do you think the calorie content would be for a medium sized bowl of butternut squash?
I always make butternut squash soup but never thought to put in ginger. Also, I never use cream since the squash has a very creamy consistency when puréed. Looks yummy.
Just to let you know, on the list of ingredients below, you’ve listed 1/2 small red onion instead of 1, gonna make this tonight me thinks!