Butternut Squash Soup
Butternut Squash Soup is quick, easy, and vegan-friendly. Roast the squash, blend it with stock and milk, and top with crispy seeds for a comforting meal in less than an hour.
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Cooking tools:
- Immersion blender
- Blender
- Oven
- Baking sheet
- Parchment paper
- Aluminum foil
- Pot
- Stove
- Spoon
- Chef's knife
- Cutting board
- Mixing bowl
- Measuring spoon
- Measuring cup
- Serving bowl
Ingredients
- 2 medium butternut squash
- 1 quart vegetable or chicken stock
- 1 cup whole milk, or coconut milk
- 2 TB pure maple syrup
- 1 tsp worcestershire
- 2 TB olive oil, plus more for garnish
- 1 TB parsley, roughly chopped
- Salt, to taste
- Pepper, to taste
- Chili flake, to taste
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