Yellow squash soup
Fall is here!
4 servings · 5 min prep · 35 min cook
| 2 Yellow squash | |||
| 1 White onion | |||
| 2 Carrot | |||
| 1 head Garlic | |||
| Olive oil | |||
| Salt | |||
| Fresh black pepper | |||
| 1 clove Garlic | |||
| 1½ cup Vegetable stock | |||
| 1 cup Oat milk | |||
| Rosemary | |||
| Thyme | |||
| Red pepper flakes | |||
| 1 Slice White bread | |||
| Olive oil | |||
| Chili oil | |||
| Follow Your Heart Vegan Feta | |||
Steps in full
- Preheat oven to 375°
- Slice squash, onion, and carrots into cubes. Slice top of garlic bulb off. Drizzle with olive oil and salt & pepper generously. Lay on foil covered baking sheet, and bake for 20-30 minutes, or until every ingredient is soft.
- Using tongs, squeeze garlic contents into food processor or blender, and add roasted vegetables. Add a bit of veggie stock to help it blend, and blend til smooth
- Add mixture into a large soup pot with rest of stock, red pepper flakes, oat milk, and bundled rosemary & thyme. Let simmer on low heat for 15-20 minutes
- Remove bundled herbs and blend again. I usually use emersion blender, but you can transfer back to traditional blender if preferred.
- To prep crutons, simply toast white bread in olive oil in a pan. Cut the tip off a clove of garlic and rub on both sides of toast, then cut into cubes
- Serve in bowl with vegan feta, crutons, a drizzle of chili oil, thyme, fresh cracked pepper, and red pepper flakes.
