- Prep Time 45 min
- Cook Time 20 min
- Score 8.5/10
“Baby, it’s cold outside!” – hence why I made a delicious butternut squash soup! Delicious, light, warming and very good for your body and soul. Gets you full too!
- 1 x big (1-2kg) butternut squash - peeled, seeds removed, and cut into 1-inch pieces.
- 2 x carrots
- 2 x parsnips
- 2 table spoons of olive oil
- milk (I used Alpro’s almond original milk but you can use soy or cow if you’re a dairy lover)
- veggie broth or warm water
- rice crackers
- 1 big pot
- 1 small pot
- a mixer
How I did it
Prep and boil the vegetables Take the carrots and the parsnips, wash them and peel. Then wash again. Same with the butternut squash, peel carefully (it can be challenging if you have a big butternut squash) - I used the knife and cut the shell carefully on the sides. Now cut the veggies in small pieces, ready for boiling! The carrots and parsnips I put into the smaller pot and the butternut squash pieces as they were bigger (and more of them) I put into a bigger pot. Leave to boil for at least 30 minutes. I left the butternut squash to boil at medium temperature for 1h and the carrots and parsnips for 40 minutes.
Season and get the vegetables ready for the mixer But the pots aside, but don’t get rid of the water in which they boiled. I used it to get the cream soup to the right consistency. Take the mixer out and start making that creamy soup! I started mixing the butternut squash first, then added the carrots and parsnips into the big/main pot.
Keep calm and make it creamy! While mixing the vegetables, I added first table spoon of olive oil and the first half can of almond milk, salt and pepper. Kept mixing, then added some garlic as well and kept mixing. Check consistency at all times, at the end it does not to be too thick nor too thin but creamy like a greek yoghourt! I then added the second table spoon of olive oil and some more almond milk for the texture and flavour. Kept mixing until you reach a consistency throughout. I also added the water in which I boiled the vegetables but if you have veggie broth that will give it a nice taste and texture I added some of the water (1 glass) and kept mixing. Almost there! Check consistency, taste and plate! Consistency should be like a greek creamy yogurt - definitely thicker than milk but not as thick as the mashed potatoes! If it's ready, plate! I used bowls to plate the cream soup and added 2 spoons of full fat dairy yogurt on top. I ate it with some rice crackers and its healthy, delicious and keeps you full!