Hello & Happy Friday!!
If there is one thing I love, it’s soup season! Soups are so easy to throw together and you can tailor them to any season. I once thought of soups as difficult and involved, but they are quite the opposite. It’s a handful of ingredients, you can pack on the veggies, and you honestly don’t even need heavy cream to make a fab soup!
One of my personal favorites, is butternut squash soup!
There are countless ways to throw this soup together. You can use fresh squash, frozen, you can roast it, and the list goes on. No matter what the soup, I always like to roast it. Due to the roasting you can derive even more flavor in the soup, which is what the ultimate goal is.
For this particular soup, I roast the veggies and typically use coconut milk. However, I wanted to explore a different variation of this classic soup. In the past year I’ve been enamored with adding brown butter to recipes. If you’re not familiar with it, you’re missing out. All brown butter is, is simply butter that’s cooked down to a golden color. This quick process enables you to truly elevate the butter flavor and it’s even more impactful if infused with herbs.
That being said, Iw as curious as to how this would work in a soup, and the vegan Roasted Butternut Squash Soup with Brown Butter was born!
What’s fab about this soup, is everything! It features staple ingredients, packs squash and carrots, tons of onion, it’s quick, easy, packs flavor and nutrients, a gorgeous vibrant color, has notes of thyme and brown butter sage, can easily be made in bulk, perf for fall and winter, 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 Brown Butter!
Why this recipe is great:
No dairy or eggs
Can easily be made in bulk