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Dinner · American · Weeknight
Velvet Butternut Squash Soup
Silky, gently spiced and the color of autumn. A holiday starter or a whole quiet supper.
- 20 min hands-on
- 50 min total
- Serves 6
- under $4 a serving
- Vegan
- large pot
- blender
Open it in the app → Scaled list, tap-off ingredients, and cook mode with timers. The iPhone app is coming soon; the web mockup runs it now.
Ingredients serves 6
- 1 large, peeled and cubedbutternut squash
- 1, dicedyellow onion
- 1, dicedcarrot
- 4 cupsvegetable brothcheck the label: may contain gluten, soy
- ½ cupcoconut milk
- a pinchground nutmeg
- 2 tbspolive oil
- to toppepitascheck the label: may contain peanuts, tree nuts, sesame
Method one step at a time, with timers in the app
- Soften the onion and carrot in the oil for 8 minutes.⏱ 8 min
- Add the squash and broth; simmer 25 minutes, until very tender.⏱ 25 min
- Blend until smooth with the coconut milk and nutmeg. Season.
- Serve topped with pepitas.
Allergens, with the fine print read
- ⚠Contains none of the nine major allergens we track, as written.
- ?Check the label: vegetable broth may contain gluten, soy, depending on the brand.
- ?Check the label: pepitas may contain peanuts, tree nuts, sesame, depending on the brand.
- ⇄Swap pepitas for nothing (leave them out) to leave out peanuts, tree nuts, sesame.
- !These tags haven't had their final human sign-off yet. Always read the label.
An original Socrabites recipe by Sential Systems. Every allergen tag was checked by two people during editing and awaits final sign-off.