Recipe: Oishi Butternut soup with a hint of roasted garlic For Vegan's Friend

Butternut soup with a hint of roasted garlic. When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup. All Reviews for Butternut Squash Soup with Roasted Garlic. Roasted Butternut Squash Soup - This easy butternut squash soup recipe is truly the best with its simple flavors - the sweetness of the roasted squash is the centerpiece with a light hint of garlic and shallot!

Toss the seeds, give them to your chickens, or clean them up and roast. This Roasted Garlic Butternut Squash Soup will convert every soup hater into a soup lover for all eternity. It is one of the best soups I have ever created. You can Cook Butternut soup with a hint of roasted garlic using 9 ingredients and 3 steps. Here is how you achieve that.

Ingredients of Butternut soup with a hint of roasted garlic

1. What You needis 3 of butternut discs.
2. What You needis 1 clove of roasted garlic(drizzle with oil,wrap with foil & roast).
3. It's 1/4 of onion (chopped).
4. It's Half of a cup clover nolac milk.
5. What You needis Handful of mixed seeds.
6. It's To taste of Salt & pepper.
7. What You needis 2 tbs of canola oil.
8. It's 1 tsp of double cream plain yogurt (completely optional).
9. Lets Go Prepare Half of a cup water.

Butternut squash, sweet potato, carrot, and garlic are roasted in large pieces and added to onion, celery, apple, and vegetable broth in this autumnal soup recipe. The end result was creamy soup with small chunks of roasted veggies rather than a fully blended soup. Roasted butternut squash soup is flavorful and easy to make. Just roast the butternut squash and onion and toss it in a blender with the remaining With a flat surface on the bulb end, stand the butternut squash on end and carefully slice it in half lengthwise.

Butternut soup with a hint of roasted garlic step by step

1. Peel and chop the butternut. Into the pot with half a cup of water. Cook until soft and the water has evaporated. Transfer the butternut into a bowl..
2. In the pot, goes 2 tbs of canola oil and onions. As the onions soften, transfer the butternut back into the pot with the roasted garlic clove. Grind in salt and pepper as you mix them through.
3. Remove from the heat. Scoop into the blender (you can use a traditional masher) until desired consistency. Pour in half a cup of milk and stir it through until it resembles a pouring but thick consistency. Top it with a teaspoon of double cream plain yogurt and a sprinkle of mixed seeds..

Use a spoon to remove the seeds. This is a roasted butternut squash, roasted garlic & chilli. The simplicity of this roasted butternut squash soup belies the velvety, creamy depth in every spoonful! Such is life in the tropics. It will be at least two more months before I even get a whiff of cooler weather (by cooler, I'm talking.