I have been requested to share my Butternut Squash Super Soup recipe so here goes.
Thanks @Ciaragh for describing it as the best soup she’s ever tasted 😋👍 Dairy-Free Vegan Butternut Squash Soup
Yield: 6 to 8 servings
This recipe is incredibly versatile, so feel free to add fresh herbs, spices, or even nuts of your choice.
1 tbsp olive oil
2 large garlic cloves (finely chopped)
1 cup onion (finely chopped)
2 celery stalks (chopped)
2 large carrots (finely chopped)
6 cups chopped butternut squash (peeled, seeded and chopped into 1-inch cubes)
3 cups vegetable stock
1 cup canned coconut milk (more if required)
Salt (to taste)
Pepper (to taste)
Nuts/seeds of choice as a garnish
1️⃣In a large stockpot over medium heat, heat the olive oil and sauté the garlic, onions, and celery, stirring often, until soft and fragrant, about 5 minutes.
2️⃣Add the carrots, butternut squash, and vegetable stock. Bring to a boil, then reduce the heat to low and simmer until all of the vegetables are tender, about 30 to 40 minutes.
3️⃣Blend using an immersion blender
4️⃣Stir in the coconut milk, salt, and pepper, and cook until desired temperature and consistency, adding more coconut milk as desired.
5️⃣ Add more fresh coriander to garnish
This soup can be frozen in individual portions
Let me know if you like it 💕🥣
Squash Cauliflower Chickpea Curry
I've had a few people ask me to make a squash recipe so I thought this was quite a good one for the winter months. It's not spicy but still full of flavour. It's totally delicious for a dinner party main or if you wanted to make it for batch cooking to freeze. I served it with brown rice and a spinach salad with lime dressing for supper. Find the recipe details in my profile link at NinaFood.com. I love seeing the recipes when you make them, so please keep tagging me in the photos! #ninafood#squashcurry#veganrecipes
NIKI’S CREAMY BUTTERNUT SQUASH SOUP 👩🏻🍳🥣 Mmmm..creamy, tasty and EASY to whip up, you gotta try my squash soup! Gluten free and vegan, everyone can enjoy it...warm up and enjoy with your loved ones...🍁 55 minutes total time 🥄Ingredients
1 teaspoon of sea salt and cracked black pepper @steenbergsltd
2 spring onions or 2 leeks
2 medium carrots
2 cloves garlic
2 sticks of celery
1 teaspoon of chilli flakes @steenbergsltd
1 teaspoon of dried rosemary @steenbergsltd 3 tablespoons of olive oil
2 fresh sage leaves
2 kg butternut squash or prince squash
2 litres organic of vegetable stock - made up with boullion powder @steenbergsltd
400ml of coconut milk
1.Peel and finely chop the spring onions, carrots and garlic, then trim and finely chop the celery.
2. Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the spring onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.
3. Meanwhile, halve, deseed and rough chop the squash. When the time's up, add the squash, coconut milk and veg stock to the pan. Bring to the boil and simmer for 30 minutes .
4. When the squash is tender, whiz the cooled soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer. Season to perfection again with salt and pepper, then divide between the bowls and top with microgreens. Enjoy!
Roast Baharat Chicken, Freekeh & Squash One Tray. Baharat is a wonderful traditional Middle Eastern spice mix readily available in all supermarkets. Made of paprika, coriander, cumin, cinnamon, cayenne pepper, nutmeg, cloves and cardamom, as you can imagine it adds masses of flavour and punch to many dishes. Here I’ve combined it with just 6 other ingredients to make a chicken one tray requiring minimal effort. I’ve used Poussin - although I know some people are nervous about using these they are so full of flavour. You can use any chicken cut you like but the dish will be tastier if you use skin on, bone in portions. You can buy lots of grains now in vacuum packs. I’ve stirred through Freekeh, one of my favourite grains. Once the chicken, squash and onions are roasted the Freekeh and greens are simply stirred in - they’ll cook in the hot juices from the chicken.
INGREDIENTS for 4
4 poussin or 700g chicken thighs/legs/breasts
1 butternut squash, peeled and cut into slices or chunks
2 red onions cut into chunks
1 tbsp Baharat
1-2 lemons halved
250g cooked Freekeh (I used Merchant Gourmet)
200g Swiss Chard, shredded (spinach or Kale would also work)
Put your squash, onions, lemon halves and chicken portions in a roasting tray and sprinkle over the Baharat. Season with salt and pepper and drizzle with olive oil.
If using Poussin roast for 55 minutes. If using thighs, roast for 40 minutes and if using breasts 30 minutes.
Stir through the Freekeh and chard and allow to sit for 5 minutes. The chard will wilt. Squeeze over the lemon which would have caramelised.
If you like spice, add some chopped chilli.
What brings me the most joy? FOOD and FRIENDS! Holidays are in full swing, so bring on all the gatherings and delicious provisions 🎉 I made this butternut hummus [recipe adapted from @theforestfeast ] to bring to yesterday’s Friendsgiving hosted by my dear, longtime friend @christi.nitova ! It’s an easy recipe to whip up, partners well with many other party favorites (veggie crudités, pita bread, crackers, pretzels, etc), and a yummy way to sneak fiber onto the guest list 😉 serve it up in the same squash it came from and I guarantee your guest will be impressed!