Kelly’s Silky Smooth Vegan & Gluten-Free Roasted Butternut Squash Soup a.k.a. With Soups Like These, Winter Ain’t Such A Bad Thing After All!

Kelly’s Silky Smooth Vegan & Gluten-Free Roasted Butternut Squash Soup a.k.a. With Soups Like These, Winter Ain’t Such A Bad Thing After All!

Hi munchkins!

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In the spirit of SOUPS, today, I whipped up YET another one. But she’s slightly different & more comforting than yesterday’s!

The main event? MAH BOO BUTTERNUT SQUASH!

Made with just a few ingredients, lots of spices & your trusty blender, this recipe is:

  • Most importantly, a lazy (but delicious) excuse for a soup! 
  • Creamy, silky, luscious, smooth & velvety!
  • Perfect for the cold fall & winter months!
  • Comforting, without the guilt!
  • Packed with vitamins & minerals!
  • Fibre-rich!
  • Dairy-free, vegetarian, vegan, gluten-free & grain free (Let me tell you, at the sight & taste of it, you would NEVER believe me if I told you there was ZERO DAIRY in this baby. NEVER! But trust me, there isn’t!).
  • Rich, indulgent & satisfying! If you top it with some healthy fats, she can serve as a meal but a smaller portion is also the perfect side dish & pairs well with a protein-rich main course & some veggies!
  • Antioxidant rich, anti-inflammatory & immunity boosting!
  • In case you haven’t already caught on, she is DELICIOUS! 

Now, why butternut squash?

  1. Well for starters, I had one chilling on my counter & had to use it STAT.
  2. But also… HEALTH BENEFITS! ‘Cause y’all know that’s what I’M ALL ABOUT!
  • Contains 4x the RDV of vitamin A in just one serving, over 1/2 the RDV of vitamin C & a host of other vitamins & minerals, such as manganese, potassium, magnesium, vitamin E, B6 & thiamine.
  • Loaded with antioxidants, such as beta & alpha-carotene, which are both linked to a reduction in inflammation & prevention of certain cancers.
  • Boosts immune system responses & helps fight off illness & disease.
  • Packed with fibre, which makes it great for digestion & heart health!
  • Bone healthy! (Thanks to the potassium content. P.S. A 1-cup serving of butternut squash contains more potassium then that found in a banana!!).
  • Cholesterol-free!

Now, without further ado, let’s get right to it!

My loves, YOU WILL NEED:

  • 1 butternut squash, ROASTED, SKINNED & CUBED;
  • 1 cup of organic unsweetened almond milk;
  • A few pinches of cayenne pepper’
  • 1/2 tsp. of ground nutmeg;
  • 3/4 tsp. of Ceylon cinnamon;
  • 1 1/2 tsp. of garlic powder;
  • 1 tsp. of ground cumin;
  • 1 tsp. of curry powder;
  • 1/4 tsp. of black pepper;
  • Sea salt to taste;
  • TOPPINGS: Hemp/chia/flax seeds & dried parsley (or other dried herbs).

Now, for that HOW-TO?

  • Preheat your oven to 400F & line a baking sheet with parchment paper.
  • Halve & seed the squash & place on the baking sheet (face-up) & roast for 45 minutes at 400F;

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  • Once roasted, remove the squash from the oven, let slightly cool & then remove the skin & cube it up.

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  • Add all the ingredients (including the squash) & blend until fully combined & incorporated. If your blender has a soup function, use it! There should be no chunks of squash leftover & you should have a relatively thick, creamy & silky consistency. 
    • Add more almond milk if you want a thinner soup texture!

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  • Top with hemp/chia/flax seeds & some dried herbs!
  • DEVOUR!

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