1cartonVegetable broth (32 OZ) We used low sodium broth
2cupsUnsweetened oat milk
Pepper (to taste)
Peel and chop your butternut squash into one inch pieces
Chop up your red pepper and onion into pieces (any size is fine)
Peel your garlic gloves
Add all vegetables into a large pot with your vegetable broth
Bring your soup to a roaring boil. Then reduce the heat to medium-low temperature
Cook for 20 minutes or until the butternut squash is cooked through (test with a fork)
Remove from stove and cool to the require temperature of your blender and then blend to your preferred consistency.
Mix in your oat milk. Add salt and pepper to taste
Top with some roasted pumpkin seeds and a side of crostini for dipping (optional)
You can replace the oat milk with your plant-based milk of choice, coconut milk is a great option. The oat milk does not overwhelm the soup but if your looking for a creamer flavor, full-fat coconut milk would do the trick.
If you are not on a plant-based diet and prefer a dairy product, then cooking cream or heavy cream are great alternatives.
Want to add a touch of spice? Try a teaspoon of red curry paste or Indian curry powder. You can also just add-in some cayenne pepper.
soup holds up nicely for 3-4 days in the fridge. Make sure your leftover soup reaches room temperature before placing it in the fridge.
This soup can be made just as easily simmering in a Crockpot throughout the day or using the soup setting on your Instant Pot. We have both small appliances so depending on my mood, schedule, or whats clean and available and just choose among them.Tips: 1) If time permits and you can make this soup the day before, that's even better. As with most soups, I find the flavors are really heightened when they have time to settle down and sit together in the fridge. 2) If you have a few extra minutes, you can sauté your onions for a few minutes with a touch of olive oil for some extra flavor (optional)