I also have a butternut soup recipe ... mine relies heavily on curry and Jamaican jerk spices! I prefer my soup to bite back a little rather than be sweet.... I usually use whatever veg I have in the fridge )carrots, red bell pepper, celery, etc) with the squash. I've been known to fry up and crumble sausage (or sausage flavored vegan crumbles!) and add that after the soup is pureed. I tend to use broth instead of milk, and only add a little "milk" (often coconut milk) at the end. Fewer carbs and calories that way. One VERY helpful hint, since butternut is very hard to cut up, I poke a few holes in the squash and microwave or bake it a while - whole - before peeling/cutting it.
Hey! Would y'all be willing to put the recipe in the description box? I watch UA-cam on my phone and the app does not overplay on other apps. So in order to look up the recipe I have to leave the video unless I write everything down. Thanks!
I love making squash soup. I'll use leftover roasted squash with carrots, onions, garlic, ginger and my newest addition some red lentils. Once it's pureed the lentils help thicken it and add some protein so it's more filling.
I made Butternut soup last night...great minds! I tried something a little different in that I made a "milk" out of super sweet corn. Because I'm recovering from mouth surgery and can't chew yet I also pureed my translucent sauteed onion (Dr Joel Fuhrman style). One Vitamix blend later with my seasonings and I was one happy lady. 😊
This sounds very delicious. I love the idea of roasting everything first to bring out the sweetness of everything including the garlic. I appreciate less complicated recipes, so thanks for sharing this.
Nice. I usually make it with Thai green curry ingredients: lemongrass, ginger/galangal, curry leaves, chilli, garlic. (many add coconut milk). Asian grocery shops have frozen packets of these ingredients together.
This soup is amazing and my wife needs the “Jessica touch” with the black rice…. In her soup as well. I like it both ways! And just a sidenote storming the heavens with prayers! For what that’s worth to you. One more thing.… I have made many versions of this soup myself. This is the best way to go Brian
I'm so glad you're back! I finally got a new cooker this week - my oven broke 5 years ago, I can now roast veg again! Its 88 weeks to my 50th & handily I am 88lb overweight, so bring on the soups which I've never been able to make taste as good as tins x
You guys continue to amaze! Thanks for this great recipe! I have some squashes in the kitchen (and all the other ingredients) and had some cooking fatigue. This is inspiring again!
I have wanted to roast veggies for a long time but I thought that you HAVE to use oil. When I saw you were doing it I knew I had my answer. So it is that simple . Just put them in. Thanks so much for the info
I also do not like smooth soups. I roasted 2 ears of corns, cut off the corn off the cobb and then corn added to this soup after it was done. Absolutely delicious. This recipe is a keeper.
I work in vegan restaurant. One of our most popular dishes in our buffet at cold season is Hokkaido pumpin cubed with apple and simply baked. I flavor it with rosmary and little lemon juice. Sometimes we also add cherry tomatoes and/or mushrooms. Your soup recipe remainded me of that 🍁🍎🎃🍂
I love black rice. I love creamy soups with a fire bite. I'm going to try roasting in my duocrisp instapot. I generally roast the whole squash, and blend the skin in with it. I do that when making sweetpotato pie, which has some butternut squash in it. - Then roast the seeds again separately and put them on top of the soup. I'm making this, right now.
Looks good Brian. I make butternut squash soup similarly...don't use cayenne, but use thyme, sage, garlic, onion ( haven't roasted them though).. I also use vegetable broth instead of almond milk and sometimes add a heaping tsp of curry powder. I usually puree and is good. Will try yours though and roast all the veggies. Sounds so good. Thanks for sharing.I bet the roasting of veggies really amps it up a notch!!
Love the simplicity. When I make this soup, I call it a bisque and float sm.broccoli fleurettes in it as it reheats. Sometimes I use frozen squash and a bit of apple juice. I've also experimented by using carrots and even a red pepper in the cooking. [I would have a salad with it.] No matter how I tweak it, its wonderful. I like your one pan, no pot idea, so so much easier. Thank you, cheers!
Love the butternut squash recipe! I love to drizzle it with coconut milk and unsweetened toasted coconut flakes and thinking a little shredded apple would be tasty! If you need a little salt, coconut aminos does the trick!
My family requires a really really creamy thick squash/pumpkin soup. And being runners, skiers, outdoor folks I have to make three gallons at a time. Will make this Friday and do half with the almond and half using Oatly oat milk which we LOVE. Will be fun to compare. Got hooked on Oatly when we made homemade tomato soup. We top with homemade garlic crouton's
Yum!!! I have to be drug into fall and never willingly but, once there, butternut soup is one of the decadent pleasures. Your's looks good. Coincidentally, tonight I had a small acorn squash and an apple roasted together. My neighbors brought them over from their yard! What are the odds?
Oh yeah!! Pumkin-squash everything for me :) Can't wait to try this!! Those simple doable recipes is where it's at, really appreciate it! So happy to see you back in the kitchen! One of my all time favorite UA-camr channel of all times!!
I'm not sure what to think of this type of soup (babyfood soup, right, Jessica 😁), but I like butternut squash and I love the super easy cooking method AND I have black rice. Looks like I will be trying this recipe soon. Thanks!
I'm not a fan of creamy soup either but going to give this recipe to my son in law, he loves them. Of course I will try his. Lol. I want a shirt like Jessica.
What?! Ten cloves of garlic?! My kind of cook...!!! =) The soup sounds delish. Going to have to get me a butternut squash. I kind of like some "stuff" in my soup so will probably blend just half of it and pour that and the rest into a pot to cook together for a little while. Very creative recipe yet so "true to nature."
I saw that it’s best to add liquid prior to the chunky ingredients to help it blend. Not sure if it would’ve made much of a difference but maybe try it next time and see.
We actually interviewed her on my podcast "I'm Losing It". 😀 www.imlosingitpodcast.com/caryn-dugan-founded-the-nations-first-plant-based-education-center/
Brian, I CANNOT find your potato puffs post-UK-visit and subsequent Mary's mini remark - I just remember you were working on perfecting the recipe... based on mashed potatoes leftover, I think? But here's my challenge for you: quickest and simplest soup possible (without sacrificing taste) !!! 1 unit of leeks, 1 unit of broccoli - these things are sold in various quantities, but it doesn't matter which, for this recipe. Use the IP for the recommended time of cooking both of these things, blend the result, add cayenne to taste. The result is a sort of nirvana... it was a potluck at work and I made a fool of myself for having seconds and then thirds... After a number of times of cooking it by myself, I can attest to: - wash the leeks under running water, peel each leaf and rinse the "under" dirt; - peel the woody outer layer of the broccoli stem; - there might have been some salt involved, can't remember, but leeks are very sweet...
I love butternut squash so this is a definite must try recipe for me! One of my favorite dishes is butternut squash ravioli but haven't found a vegan/WFPB version to try. If anyone has found one, please let me know. BTW, do you think this would work with a kabocha squash? I have one of those and some sweet potatoes on the counter right now. Maybe same but different, haha.
According to the internet, the easiest way to cut a squash is to stab it a few times with a knife and microwave it for a 3 to 5 minutes. It should be easier to cut after that. 😀
@4:15 Yea, pretty sure I'd stop at THIS point and just not have the patience to end up with a soup. It looks SO good as is. Probably would just scoop it onto a plate with a sprinke of something salt-adjacent and enjoy with an episode or two of The Office or Battlestar Galactica.
Jessica, that was a very "Halloweeny" type laugh at the end! Good one! Hey, what would ya'll eat with this soup? A salad? Any suggestions? Also, what could I add to it to up the protein? I've been adding more plant-based protein to my meals to help with satiety. Any suggestions would be much appreciated! Thanks for working so hard to make awesome content!.
Print out the recipe on our website: bit.ly/KrockButternut
I also have a butternut soup recipe ... mine relies heavily on curry and Jamaican jerk spices!
I prefer my soup to bite back a little rather than be sweet....
I usually use whatever veg I have in the fridge )carrots, red bell pepper, celery, etc) with the squash. I've been known to fry up and crumble sausage (or sausage flavored vegan crumbles!) and add that after the soup is pureed. I tend to use broth instead of milk, and only add a little "milk" (often coconut milk) at the end. Fewer carbs and calories that way.
One VERY helpful hint, since butternut is very hard to cut up, I poke a few holes in the squash and microwave or bake it a while - whole - before peeling/cutting it.
Hey! Would y'all be willing to put the recipe in the description box? I watch UA-cam on my phone and the app does not overplay on other apps. So in order to look up the recipe I have to leave the video unless I write everything down. Thanks!
looks delicious !
I love making squash soup. I'll use leftover roasted squash with carrots, onions, garlic, ginger and my newest addition some red lentils. Once it's pureed the lentils help thicken it and add some protein so it's more filling.
I like using soups like this as a sauce over potatoes, rice, other veggies, etc. Thanks for another great recipe!
What a great idea 💡 🎉 Thank you for sharing 😄
Excellent suggestion. Thank you.
Great great idea!!!! Thanks
I made Butternut soup last night...great minds! I tried something a little different in that I made a "milk" out of super sweet corn. Because I'm recovering from mouth surgery and can't chew yet I also pureed my translucent sauteed onion (Dr Joel Fuhrman style). One Vitamix blend later with my seasonings and I was one happy lady. 😊
My favourite part is Jessica dancing when she’s testing the soup 🥰
I never thought to put an apple in my butternut squash soup! I'll have to try that addition.
This sounds very delicious. I love the idea of roasting everything first to bring out the sweetness of everything including the garlic. I appreciate less complicated recipes, so thanks for sharing this.
Nice. I usually make it with Thai green curry ingredients: lemongrass, ginger/galangal, curry leaves, chilli, garlic. (many add coconut milk). Asian grocery shops have frozen packets of these ingredients together.
This soup is amazing and my wife needs the “Jessica touch” with the black rice…. In her soup as well. I like it both ways! And just a sidenote storming the heavens with prayers! For what that’s worth to you. One more thing.… I have made many versions of this soup myself. This is the best way to go Brian
Oh yeah... my garlic heart will be happy to make this version ❤❤❤ Thank you!!
I'm so glad you're back! I finally got a new cooker this week - my oven broke 5 years ago, I can now roast veg again! Its 88 weeks to my 50th & handily I am 88lb overweight, so bring on the soups which I've never been able to make taste as good as tins x
I have two butternut squash sitting on my counter. Will definitely make this recipe!
YAASSSS! Love me some butternut squash soup! REALLY excited to try this one!!
I’m with Jessica - any variety of pumpkin/squash type soup can taste and have the mouth feel of baby food. Chunky soup rule (for me) 😃
Looks good. Like the idea of adding apple. Can't wait to try.
Man I love butternut, roasted, grilled, stew, soup and curry 😁
You guys continue to amaze! Thanks for this great recipe! I have some squashes in the kitchen (and all the other ingredients) and had some cooking fatigue. This is inspiring again!
Mmmmmmmmm good! Brian, absolutely delish. Thanks so much for the video and recipe.
I really enjoyed Brian back in the kitchen and his enthusiasm for good food! Blessings!
Wow ….this sounds amazing. Roasting the apples, too!!! I will definitely try this.
Sweet. I'm going to try this today. Looks yummy and I never thought to put pumkin and apple together.
I have wanted to roast veggies for a long time but I thought that you HAVE to use oil. When I saw you were doing it I knew I had my answer. So it is that simple . Just put them in. Thanks so much for the info
Going to make this soup tomorrow. Looks great and I have some black rice in the freezer.
You make it look so easy! Great instruction!
Great recipe! I'm going to try it soon. I love you guy's personalities
I also do not like smooth soups. I roasted 2 ears of corns, cut off the corn off the cobb and then corn added to this soup after it was done. Absolutely delicious. This recipe is a keeper.
I work in vegan restaurant. One of our most popular dishes in our buffet at cold season is Hokkaido pumpin cubed with apple and simply baked. I flavor it with rosmary and little lemon juice. Sometimes we also add cherry tomatoes and/or mushrooms.
Your soup recipe remainded me of that 🍁🍎🎃🍂
Sounds easy and looks great, I can’t wait to try it.
It is so great to have you guys back! Thanks for your time and effort.
Great idea topping with something textured - definitely going to top with black rice and pumpkin seeds next time - looked great
!
I can not wait to try this out!!!
Looks so yummy and I love the idea of adding apple and garlic. Never would have thought of that
This sounds delicious!
I love black rice. I love creamy soups with a fire bite. I'm going to try roasting in my duocrisp instapot. I generally roast the whole squash, and blend the skin in with it. I do that when making sweetpotato pie, which has some butternut squash in it. - Then roast the seeds again separately and put them on top of the soup. I'm making this, right now.
Thank you for sharing! The recipe I needed!!!!!🙏🏼❤️💯💯💯💯💯💯💯🆙😍😍
Awesome recipe, looks like the added rice can make this really hearty! Thanks Krocks!
It really does change the soup and makes it a lot nicer. 😀
Can’t wait to try it
Looks good Brian. I make butternut squash soup similarly...don't use cayenne, but use thyme, sage, garlic, onion ( haven't roasted them though).. I also use vegetable broth instead of almond milk and sometimes add a heaping tsp of curry powder. I usually puree and is good. Will try yours though and roast all the veggies. Sounds so good. Thanks for sharing.I bet the roasting of veggies really amps it up a notch!!
That looks delicious.
I add ginger to butternut soup. It adds a great zest to the soup. Comfort 101. All the best.
Love the simplicity. When I make this soup, I call it a bisque and float sm.broccoli fleurettes in it as it reheats. Sometimes I use frozen squash and a bit of apple juice. I've also experimented by using carrots and even a red pepper in the cooking. [I would have a salad with it.] No matter how I tweak it, its wonderful. I like your one pan, no pot idea, so so much easier. Thank you, cheers!
Love the butternut squash recipe! I love to drizzle it with coconut milk and unsweetened toasted coconut flakes and thinking a little shredded apple would be tasty! If you need a little salt, coconut aminos does the trick!
Thank you guys, I’m definitely going to try making it this week.
My family requires a really really creamy thick squash/pumpkin soup. And being runners, skiers, outdoor folks I have to make three gallons at a time.
Will make this Friday and do half with the almond and half using Oatly oat milk which we LOVE. Will be fun to compare.
Got hooked on Oatly when we made homemade tomato soup. We top with homemade garlic crouton's
I’m hooked on Oatly too! I use it in curry dishes and it turns out great 😊
I LOVE BUTTERNUT SQUASH SOUP!This recipe sounds amazing Brian... going to make it tomorrow! 😊
Yum!!! I have to be drug into fall and never willingly but, once there, butternut soup is one of the decadent pleasures. Your's looks good. Coincidentally, tonight I had a small acorn squash and an apple roasted together. My neighbors brought them over from their yard! What are the odds?
Looks so yummy. I will be making it this weekend. Also, I need one of those gigantic sheet pans.
This is going on my must try list. Thanks, Brian.
That soup looks delicious! And Jessica I like your t-shirt! 😀
Thank you!
Jessica is the Queen of dancing in place!!! :)
Oh yeah!! Pumkin-squash everything for me :) Can't wait to try this!! Those simple doable recipes is where it's at, really appreciate it! So happy to see you back in the kitchen! One of my all time favorite UA-camr channel of all times!!
Yum, try roasting (no oil or salt) the butternut squash seeds to top off your soup.
Yum! That looks delicious!
I'm not sure what to think of this type of soup (babyfood soup, right, Jessica 😁), but I like butternut squash and I love the super easy cooking method AND I have black rice. Looks like I will be trying this recipe soon. Thanks!
I'm not a fan of creamy soup either but going to give this recipe to my son in law, he loves them. Of course I will try his. Lol. I want a shirt like Jessica.
Great recipe! Butternut squash soup is my favourite fall meal! Thank you so much Brian!!! ❤️
Looks delish! Can’t wait to try the recipe!
Delicata Squash is a go-to here.
Yummy!
"That is just gorgeous."
Gourd-geous! 😂😂😂
hahaha
Yessss 😂
@Peter Rabbit - you are a riot... Oh, my Gourd...
What?! Ten cloves of garlic?! My kind of cook...!!! =) The soup sounds delish. Going to have to get me a butternut squash. I kind of like some "stuff" in my soup so will probably blend just half of it and pour that and the rest into a pot to cook together for a little while. Very creative recipe yet so "true to nature."
I saw that it’s best to add liquid prior to the chunky ingredients to help it blend.
Not sure if it would’ve made much of a difference but maybe try it next time and see.
Whoa!! With 10 clothes of garlic, how can you go wrong! By golly I’m gonna try this soon, thx!!
I laughed when Jessica does the little hum and dance when she tried the soup 😄 I do the exact same thing when I’m having yummy food lol 😂
I love the instagram versus real part!
Have you guys thought of interviewing Caryn Dugan of Kirkwood Center o for plant based living?
We actually interviewed her on my podcast "I'm Losing It". 😀
www.imlosingitpodcast.com/caryn-dugan-founded-the-nations-first-plant-based-education-center/
Would the roasting work in the Ninja oven? How might the settings change? Thanks
Just a hack for butternut squash - I roast them whole and then cut & scoop out the flesh. As I'm terrible at cutting them open raw.
Looks delicious! What was on top that looked white that had black rice and pumpkin seeds on the picture?
We topped it with some vegan yogurt (Kite Hill Plain Unsweetened Greek Style), black rice & toasted pumpkin seeds!
I'm sure the soup is delicious, but the best part of any of your recipes is Jessica's Tasty Food Dance.
Brian, I CANNOT find your potato puffs post-UK-visit and subsequent Mary's mini remark - I just remember you were working on perfecting the recipe... based on mashed potatoes leftover, I think?
But here's my challenge for you: quickest and simplest soup possible (without sacrificing taste) !!! 1 unit of leeks, 1 unit of broccoli - these things are sold in various quantities, but it doesn't matter which, for this recipe. Use the IP for the recommended time of cooking both of these things, blend the result, add cayenne to taste.
The result is a sort of nirvana... it was a potluck at work and I made a fool of myself for having seconds and then thirds...
After a number of times of cooking it by myself, I can attest to:
- wash the leeks under running water, peel each leaf and rinse the "under" dirt;
- peel the woody outer layer of the broccoli stem;
- there might have been some salt involved, can't remember, but leeks are very sweet...
I put apple and a big teaspoon of curry powder in mine
A tablespoon of peanut sauce will give it another dimension
I love butternut squash so this is a definite must try recipe for me! One of my favorite dishes is butternut squash ravioli but haven't found a vegan/WFPB version to try. If anyone has found one, please let me know. BTW, do you think this would work with a kabocha squash? I have one of those and some sweet potatoes on the counter right now. Maybe same but different, haha.
Mind boggling tip: buy whole nutmeg and grind it! 🤯 you are welcome. The smell of it alone is superb!
Squash is 200 calories per pound and very filling yummy 😋
Question: How do you make the first cut in half of the squash? My knife gets stuck partway through.
According to the internet, the easiest way to cut a squash is to stab it a few times with a knife and microwave it for a 3 to 5 minutes. It should be easier to cut after that. 😀
Liquid goes in first in Vitamix.
@4:15 Yea, pretty sure I'd stop at THIS point and just not have the patience to end up with a soup. It looks SO good as is. Probably would just scoop it onto a plate with a sprinke of something salt-adjacent and enjoy with an episode or two of The Office or Battlestar Galactica.
🤣🤣🤣
I think a little ginger might give it a nice kick
Did you know the skin on a butternut is edible? When you roast it, just leave it on if you like, it is so delicious! :D (Extra fibre too!)
Hey!!
Hi!!!!
Jessica is taller today!
😂 I have to sit on a tall stool while he sits on a short stool .. and I’m still only that tall.
Jessica, that was a very "Halloweeny" type laugh at the end! Good one!
Hey, what would ya'll eat with this soup? A salad? Any suggestions? Also, what could I add to it to up the protein? I've been adding more plant-based protein to my meals to help with satiety. Any suggestions would be much appreciated! Thanks for working so hard to make awesome content!.
I wish I could have some of that right now! 😋