What’s In This Dairy Free Roasted Butternut Squash Soup Recipe? The great part about the soup is that you can add or substitute any other veggies you have on hand – just make sure you roast them before blending to get that sweet depth of flavor. Its super easy to prep on a Sunday and have a ready-made lunch all week! This can also be a great breakfast or dinner to have along side a salad. This makes a fantastic on-the-go work lunch: I like to make 5 pint-sized mason jars full of soup and take one each day before I run to the office. Just batch cook, divide into individual containers, and place in the fridge or freezer for later! I also made a list of my favorite meal prep products on Amazon that I use weekly. With just a little planning and prep, you can have a week’s worth of recipes ready in the time it would take to make one portion. There’s a whole section of dedicated to my favorite tried & true meal prep recipes. I love the convenience of cooking once and being able to enjoy homemade meals during the week when I don’t have time. I am a huge fan of meal prepping, batch cooking, and making recipes ahead. This savory butternut squash soup is the perfect recipe for easy homemade meal prep. Vegetarian, Gluten Free, High in Fiber!.A quick whirr in the blender afterwards makes this soup perfectly thick and creamy! This Savory Butternut Squash Soup Recipe Is When they roast, the natural sugars get caramelized in the oven and the flavors melt together into a naturally sweet soup. The secret to this yummy soup is roasting the vegetables before blending. A lot of pureed soups I’ve tried are boring, but this Roasted Butternut Squash Soup has tons of flavor! Soup is great because it feels filling, is easy to make ahead, and can be meal prepped during the week. I love a good simple savory butternut squash soup after a week (or a few weeks) of overindulging. Great recipe to meal prep or batch cook for a week’s worth of meals, ready when you are. This plant-based soup has simple roasted fall vegetables blended with spices in a creamy soup. Bake the ingredients on a sheet-pan, blend, and enjoy! Here’s how to make the rest of the casserole.This savory butternut squash soup recipe is thick, creamy, and low calorie soup is made with roasted squash, onion, carrots, garlic, zucchini, and herbs. For the savory winter squash casserole, I used olive oil, parsley and a small amount of manchego cheese for the bread crumbs. You can add sugar for a sweet topping or herbs for a savory one. It’s just a matter of breaking part of the loaf into smaller pieces and whirling them in a food processor with some olive oil or butter. While the squash is roasting you can cook the onions and make the fresh bread crumbs.įresh bread crumbs have rapidly become my “go to” topping. Remove from oven and when cool enough to handle, scrape the squash into a large bowl. Bake in a 350☏ oven for 30 minutes or so or until the squash is tender. To roast the squash, cut it in half and scrape out the seed and the fibers, then cut the squash into manageable pieces. I had to force myself to stop eating it, that’s how good it is. There’s sweetness from the squash, onions and hazelnuts coupled with the savory taste of thyme and grated manchego cheese topped with crunchy bread crumbs made from day old bread. I made substitutions, of course ( I’ve yet to see pecans in Spain… Update: no longer true in 2020) and was totally satisfied with how the dish turned out. The inspiration for this casserole came from Sugar & Spice by Celeste. Rick thought it was plenty sweet without added fruit so it worked out. My original plan called for the some raisins, but I forgot to add them. To me, it smelled like pumpkin but tasted kind of mild and sweet like butternut squash. Which makes me wonder if I could make noodles if I bought a piece cut the long way. I noticed when I roasted it that the flesh of the squash was stringy, similar to spaghetti squash. The lady said it was “ calabaza” which means “pumpkin” but seems to encompass any winter squash including butternut. It was already cut in half when I bought it at the Farmer’s Market. I’m not sure what variety of squash I used. It’s called Savory Winter Squash Casserole in order to distinguish it from the typically sweet dishes served over the holidays. Here is a delicious side dish that is loaded with fall flavors.
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