I thought that I had one more soup to hit 50 reviews... but turns out that the last post made it to 50, so this one is a bonus. Butternut squash soup is probably my favorite-- dating back to the high school cafeteria at Hanover High School and a cup of their squash soup (in a styrofoam cup for $.95, I think... maybe it was $.85??). In any case, I wanted a grand finale sort of post so figured I'd aim for a butternut soup from one one of my favorite recipe blogs, Cookie and Kate. I do think that I ultimately prefer a slightly sweeter (more maple syrup) and creamier (half and half?), but for a healthy vegan option (I omitted the butter), this was pretty good. Roasting squash for butternut squash soup is a 'must' (I won't even consider a recipe these days that doesn't approach cooking the squash this way). The nutmeg was helpful in bringing out the flavors and I used my Vitamix for the super-creamy texture. I intentionally chose a basic recipe (vs. one with other major flavors), but I think that I prefer either the apple-rutabaga option posted earlier on the blog from the Inn at Little Washington OR the spiced butternut soup with the star anise (I think that recipe link is now broken but I'll try to go back and see if I can find it posted online somewhere else or a similar recipe). Regardless, if you are looking for a 'pure' butternut squash soup that's easily veganized this is a good option!
No comments:
Post a Comment