Butternut squash soup with caramelized onions

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Butternut squash soup

Not your usual soup. Enjoy subtle flavors of cognac, the sweetness of the onion and smoothness of this season’s favorite: the butternut squash. Featured in an amazing, one-of-a-kind recipe that warms-up the moody fall weather and is the perfect comfort food that brings back your favorite childhood memories.

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Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

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Course: soup

Cuisine: Vegan, International cuisine, gluten-free

Keywords: butternut squash recipe, comfort food, caramelized onions, cashew cream, toasted bread

Servings: 6

INGREDIENTS

  • 800 g butternut squash
  • 4 Tbsp olive oil
  • 3 medium onions
  • 3 cloves of garlic
  • 1 L of organic vegetable soup or 2 organic vegetable cubes dissolved into 1 L of water
  • 1 Tbsp coconut sugar
  • 2 Tbsp grapes oil
  • 2 Tbsp cognac or bourbon
  • 50 g raw cashew
  • 100 ml water
  • Salt & pepper
  • Fresh bread
  • Cayenne powder
  • Fresh thyme

INSTRUCTIONS

To prepare the cashew cream:

In a blender, add the raw cashew and water to cover it. Blend it until smooth.

💡 If you don’t own a professional blender, soak the cashew for four hours or boil it for 10 minutes. Then remove the excess water and add fresh water for blending.

 

To prepare the soup:

  1. Cut the butternut squash into cubes
  2. Slice 2 onions and mince the 3 cloves of garlic
  3. In a medium cooking pot, heat up the olive oil
  4. Add the onions and let them cook until translucent
  5. Add the garlic over the cooked onions, mix them together and let them cook for 30 more seconds
  6. Add the cubed butternut squash, the organic vegetable soup and 2 thyme stems
  7. Cook for 30 minutes under the lid
  8. When the butternut squash is cooked, blend the soup until you get a creamy texture, using a vertical blender
  9. Add half of the cashew cream into the soup and mix it well to combine (you don’t need the blender for this step. You can use a regular spoon to mix the cream & soup)

To prepare the toasted bread:

  1. Preheat the oven at 220 degrees Celsius
  2. In an oven tray, lay a parchment paper
  3. Cut 1 cm bread slices and place them in the tray
  4. Sprinkle olive oil, salt, cayenne pepper and fresh thyme
  5. Cook them for 10 minutes, until golden and crunchy

To prepare the caramelized onions:

  1. In a small cooking pot, add 2 Tbsp of grapes oil (or any cooking oil)
  2. Add 1 finely sliced onion and let it cook on medium heat for 10 minutes
  3. Then add the coconut sugar, salt, pepper and mix them well
  4. Add the cognac (or bourbon) and cook for another 2-3 minutes on medium-low heat

Now let’s do our magic and create the perfect bowl:

  1. In a nice plate or bowl, add the soup and top it with the caramelized onions
  2. Pour some of the remaining cashew cream on top (use your creativity to make it look fancy – pour little drops, draw thin lines or, if you’re really talented, draw a scarry Halloween pumpkin 😊)
  3. For a crunchy finish, serve it with a delicious toasted bread on the side.

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