Hello & Happy Tuesday!!
Believe it or not, butternut squash soup was one of the very first recipes I ever explored while venturing into the culinary world. For the longest time I viewed soups as this intricate concept that was time consuming, but soups are the furthest thing from complex!
Since my early cooking days I’ve tried a myriad of butternut squash soup recipes and this one was one for the books! What I find is the best approach for the majority of soups, is roasting the ingredients. You derive more flavor, adds a richness, and can just really create an entirely different soup!
I’m not sure if it was the roasting, the skipping of the typical cinnamon, or what the case may be, but I really loved this blend more than any others I’ve tried!
What’s fab about this soup, is everything! It features staple ingredients, quick, easy, packs flavor, packs nutrients, a vibrant color, can easily be made in bulk, perf for the cold winter months, is affordable, and is hands down my fave butternut squash soup recipe!!
If you love all things butternut or are craving a staple soup to add to your routine, you don’t want to miss this vegan Roasted Butternut Squash Soup with thyme!!
Why this recipe is great:
No dairy or eggs
Can easily be made in bulk