Creamy Butternut Squash & Carrot Soup with Garlic Bread Dippers 🍵🥕
Updated: Jun 17, 2020
With a hint of spice of course....(your optional extra).🌶️🤗
There's been a hell of a lot of beautiful soups pics and recipes all over our Instagram (@addicted_to_veg) these days, so naturally, a hankering for soup came over us.
I managed to scoop up some Marigold brand Organic Swiss Vegetable Vegan Bouillon Powder (From Carrefour Mall of Qatar for my Doha peeps), and got my hands on one of my favourite veggies ever...Butternut Squash! 😍🤤
(butternut squash is a stock image as I completely forgot to take a pic before chopping it up..😅)
Now, guess what. The husband doesn't like butternut squash...at least that whats he said when he saw me picking it up in the supermarket. I reminded him that he also didn't like hummus, mushrooms, or sushi before BV...(becoming vegan). 🤨 We'll come back to this at the end, but for now, let's get to it.
Here's what you'll need:
3 cups of cubed butternut squash
2 medium-sized sliced carrots
1 large white onion
7 finely chopped garlic cloves (this will be used in the soup and the garlic butter)
2 small red chilli's, de-seeded and finely chopped (forget this if you don't fancy the spice)
4 cups of Vegan bouillon stock
Any kind of bread for your garlic dippers, we used wholegrain multi-seed rolls.
2 tbsps of olive oil
1 tsp of paprika
1 tsp cumin
1 tsp cayenne (forget this if you don't fancy the spice)
1 teaspoon of oregano (we used fresh from our herb garden..see - https://www.addictedtoveg.com/post/diy-herb-garden-using-a-wooden-pallet)
Salt & Pepper to taste
Preheat oven to 400 Farenheight/ 200 Celsius
Cube your carrots & squash, use 1 tbsp of oil to coat them, season with salt and pepper, spread on a baking tray and roast in the oven for 20 mins, turn the veg, and continue to roast for 20 mins.
In the meantime, saute your onions and chilli in the other tbsp of oil (this can be omitted for health-conscious Vego's), adding 4 chopped garlic once they have softened. Add the cayenne, cumin, paprika, and stock. Leave to simmer while the veg cooks.
Make your butter by combining the remaining chopped garlic cloves, oregano, salt and pepper with some Vegan butter. We use Pure brand.
Chop your bread into sticks of dippers, and butter the bread. Pop this on a tray with foil over the top, this will be popped in the oven at the end.
Once the veg has roasted, you will need to combine your stock mix and veg mix into the blender. Now our blender isn't huge, so we split the ingredients into half and blended. Once it's blended to the creamy consistency you like, return it back to the saucepan. Top Tip - if it's too runny, you could add coconut cream to thicken it, if it's too thick, you can add more stock.
While the soup bubbles away, pop your garlic bread in the oven (covered), for 5 mins (I turn the oven down just so the butter melts into the bread), then, I uncover it and grill it until it browns on top.
Seasoning time! Taste the soup, add any seasoning like salt and pepper or whatever you feel it could need a little more of. For us, it was just a dash more S&P.
Serve it with garlic dippers on the side for a creamy, wholesome and super satisfying meal, which, by the way, the husband LOVED!!!🤣😍🤤