- Hi, I'm Yumna,
and today we're making roasted butternut squash soup.
It's one of those recipes. That's so perfect for fall.
It's vegan, it's keto friendly,
and it is just so yummy and cozy all around.
So I'm going to show you guys how easy it is to make
and we're going to get started.
So, first of all, we've got a large butternut squash
and what we're going to do is cut it in half lengthwise,
remove the seeds,
then cut them into chunks and roast them.
So if you wanted to,
you can also buy these prepped already.
They come cubed like that in some of the grocery stores,
so you can totally go that route and you can use about
three to four cups of butternut squash.
So let's get started.
(knife cutting)
So this is what it looks like on the inside,
and we're just going to use a spoon
to remove all the seeds from the inside.
It's usually pretty easy to do,
especially with a squash this small.
So it's not too bad.
Just kind of remove them on the side
and make sure that there's any
hairs or like the fibrous parts,
just to kind of take those out as well.
So we have a nice, smooth butternut squash.
Do the same thing on the other side.
And before we finish chopping this,
I'm going to go ahead and preheat the oven at 425.
So the way I like to cut this is basically just flip it
one side down, cut it in half,
then place it straight side down
and just slowly start to remove the skin.
You can also use a peeler if you prefer,
but I think it works really well with the knife.
So this is what we're looking for,
about two inch cubes like this,
and you'll just want to toss them right on a baking sheet.
We'll do the same thing for the rest of the halves.
Cut in half and slowly peel away.
This was not a very ripe butternut squash, as you can tell.
So that's a little bit harder to cut,
but hopefully after roasting it in the oven,
that'll take care of it
and it'll bring out some of the flavor.
So we're going to continue doing this
for the other half of the butternut squash.
So now that the butternut squash is all cubed,
we're going to go ahead and prepare it for the oven.
I'm going to add some olive oil.
This probably needs about a tablespoon of olive oil.
I like to eyeball it whenever I'm roasting vegetables.
It doesn't have to be that precise.
And then I'm also going to add some salt and pepper.
So it's just nice helping of salt and fresh ground pepper.
(pepper shaker grinds)
And to bring out that sweetness
and really get a nice caramelization on the butternut squash
I'm also using some maple syrup.
So this is definitely going to scream fall,
it's going to give it a nice, sweet and smoky flavor
once that maple syrup gets crystallized.
Put this over here, put in all over.
And what goes good with maple syrup?
Cinnamon.
Cinnamon is so good on this,
if you prefer not to use cinnamon, you don't have to,
but I love the sweet flavor
that it gives to the butternut squash.
So I'm going to use my hands now
and just toss everything together.
So give it a nice, good toss,
and the baking dish that I'm using
doesn't need to be coated or anything like that.
It's super durable in the oven
and nothing will stick to it.
So I'm just going to mix everything together.
We're going to bake this at 425 for about 40 minutes.
So while the squash is in the oven,
I'm going to go ahead and prep
the onions and garlic to go into the pot.
So I have in here a sweet onion,
I like to use sweet onions just because
it kind of compliments the flavor of the butternut squash,
but you can use any kind of onions you'd like.
So we're going to go ahead and chop it up.
(knife cutting)
This is one large onion,
so I am going to actually just use half of it
because it is ginormous.
So we'll save this for another time and set it aside.
And even though it's sweet, it still gets the tears going.
(knife chopping)
(woman vocalizes and laughs)
So now in the pot right here
I'm going to go ahead and heat up some olive oil.
Use about a tablespoon of olive oil
and to that I'll add the onions I just chopped up.
(knife scraping)
Now we're going to season it with some salt and some pepper.
(pepper shaker grinds)
And we're just going to cook it for a couple of minutes
until it becomes softer and more translucent.
And you want to keep stirring on it frequently,
just because we don't want the onions to burn.
While the onions are cooking,
I'm going to mince the garlic I have in here.
Three cloves of garlic.
(knife chopping)
We're going to constantly stir the onions
while we're doing this.
And once you see that the onions are translucent,
that's when you'll add the garlic in.
Okay, the onion is getting nice and soft,
and so we're ready to add the garlic to it.
(spoon clacks)
And we don't want to cook the garlic too long
because it'll burn,
so we just want to saute it
for about a minute with the onions.
And at this point,
if the butternut squash is still roasting in the oven,
you can go ahead and turn off the heat
and just wait until the butternut squash is done.
But if it is done,
then you can go ahead and transfer right to it.
So we're just going to wait a couple more minutes
and then put it in here.
We actually need to wait 26 minutes
for our butternut squash to move to finish.
So we are just going to take a little break
and come right back.
Look at these.
So they are looking so good, nice and caramelized.
We've got a beautiful color on them.
They're much softer than when we first put them in
and they're ready for the recipe.
So what we'll do is we'll open the pot
that has the onions and garlic and transfer them in there.
Oh, it smells so good already
and we haven't even finished making the food.
All right.
So now what we're going to do
is add some vegetable broth to it.
You can also add chicken broth
if you don't mind making it with chicken.
(broth pouring)
We're going to give everything a stir
and then we want everything to come to a boil,
and then we'll use an immersion blender
just to blend it all together and the soup is done.
Okay, so you can see from the pot,
it's steaming, it's getting super hot and boil-y,
so just going to open it and it smells amazing already.
So-
(woman blowing steam)
You can just enjoy it as it is,
but with butternut squash,
there's something about having it
creamy, smooth-y, and silky.
That just makes it- smoothie? Yeah.
It's creamy, smooth and silky.
That just makes it so wonderful and so cozy and appetizing.
So what I like to do is, I like to take an immersion blender
and just blend it all up until it's nice and smooth.
(immersion blender whirs)
Once you're blending it,
you can also add some oat milk
or some regular milk to the mix.
This is especially a good idea
if you find that the mixture is way too thick.
So add as much as you want.
I try to put like half a cup in there
and I feel like it's the right amount.
So then you'll want to blend it again one more time,
or just give it a good stir.
(immersion blender whirs)
And now it's nice and smooth and velvety
and just looks so good.
If you don't have an immersion blender,
you could just transfer the soup into a blender
and then just work it in batches that way.
So that works really well.
You can also do it in a food processor.
I really like using this tool.
It costs me 30 bucks with a couple of other items,
and I've literally had it for 12 years.
So it's been really good for making soup
and I love how easy it is to use
and just keeps things less, less messy.
So the soup is all ready.
And just for some final touches,
I like to add some fresh herbs to it.
Thyme is really good this time of the year-
(woman laughs)
But yeah, so I just like to add some fresh thyme on top,
you can also put a dollop of cream if you wanted to.
So this is such a wonderful Thanksgiving, fall recipe.
It's very heartwarming and cozy
and it has all those like fall flavors in it.
So let me show you guys the consistency of it right here.
You can see it's super smooth and velvety and creamy.
So delicious.
And the cool thing is we didn't use any cream,
we didn't use any butter,
so it's completely vegan and wonderful.
So I hope you guys try this recipe out
and we're going to do a little taste test
with my video guy, Matt.
Here, let's try this bowl.
(woman laughs)
All right. Tell me what you think.
All right. He approves you guys.
This is great. I'm so glad you liked the recipe.
And if you guys liked this recipe,
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