#Squash Soup

CREAMY HIGH PROTEIN BUTTERNUT SQUASH SOUP 🎃 Can you believe this pot has 76 grams of protein? You can divide it into 3-5 servings. For 4 super filling bowls, each one has 19g protein and just 200 calories. 👉👉Comment “SLURP” and I’ll send you a FREE EBOOK with 3 of my favorite high protein soup recipes. Instead of cream, I used cottage cheese for a creamy texture with a bigger protein boost, plus some bone broth for another 20g of protein. The best part? You sneak in a ton of veggies, and you can’t even taste the cottage cheese. Here’s how I made it: 1️⃣ Preheat your oven to 410°F. 2️⃣ Cut 1 large butternut squash (or 2 honey nut squash works too!) in half and scoop out the seeds. Score the inside to help it cook evenly and soak up flavor from the spices. Place on a large baking tray. 3️⃣ Add 1 large red onion, cut into eighths. 4️⃣ Cut 12 mini red peppers (or 2 red bell peppers) in half, remove seeds, and add to the tray. 5️⃣ Drizzle or spray with 1 tbsp oil, then season with 1 tbsp onion powder, 1 tbsp thyme, and 1 tbsp smoked paprika. 6️⃣ Cut the top off a garlic bulb, drizzle with 1 tbsp olive oil, wrap in foil or parchment, and add to the tray. Roast everything at 410°F for 50-60 mins 
7️⃣ Once roasted, scoop the squash from the skin and toss into a blender with the roasted onion and peppers along with the squeezed out garlic. 8️⃣ Pour in 17 oz bone broth (chicken, veggie, or beef) and 3.5 servings cottage cheese (about ¾ tub). 9️⃣ Blend until creamy and smooth, taste and adjust with more salt or other spices and serve! You can also store for meal prep. Add whatever toppings you want and enjoy If you make it, let me know what you think on SHREDHAPPENS ENJOY! . . . . #healthyrecipes #healthyfoodshare #souprecipe

🍜 SEASON THREE SOUPS: Butternut Squash Carrot. Plant-based, so nourishing, and absolutely delicious. The full recipe now at PLANTYOU DOT COM. Love you guys and I hope you’re as excited as I am because SOUP SEASON IS HERE BABY! . #soup #souprecipe #easyrecipe #plantbased #plantbasedrecipe #plantbaseddiet #vegan #veganrecipe #healthy #healthysoup #healthyrecipe #healthyeating #butternutsquash #fallrecipes #fallsoup #fallsoups

Roasted Butternut Squash Soup Recipe | Part 3 of My Sunday Soup Series ✨ Ingredients For the soup: • 1 medium butternut squash (3–3½ lbs), cut in half lengthwise and seeds removed • 1 medium tomato on the vine, cut in half • 1 red bell pepper, cut in half and seeds removed • 2 medium carrots, cut in half • 1 small red onion, cut in half • 1 head of garlic, top sliced off • 2 fresh sage leaves • A few sprigs of thyme • 1 tsp garlic salt • 1 tsp paprika • ½ tsp turmeric • ¼ tsp nutmeg • ¼ tsp cinnamon • ½ tsp salt • ½ tsp black pepper • 3–4 Tbsp olive oil • 32 oz (4 cups) vegetable broth • ½ cup heavy cream For the grilled cheese (makes 4 sandwiches): • 8 slices bread • 8 slices American cheese • 1 cup shredded Gruyère • Butter, for spreading Directions 1. Roast: Preheat oven to 400°F. Arrange vegetables cut side up on a baking sheet. Season with garlic salt, paprika, turmeric, nutmeg, cinnamon, salt, pepper, sage, and thyme. Drizzle with olive oil and roast for about 50 minutes, until the vegetables are soft and caramelized. 2. Simmer: Scoop out the flesh of the roasted butternut squash (discarding the skin) and transfer it to a pot along with the rest of the roasted vegetables and herbs from the pan. Add 32 oz vegetable broth and simmer for 10 minutes. 3. Blend: Use an immersion blender (or regular blender) to puree until smooth. Stir in ½ cup heavy cream and adjust seasoning. 4. Make grilled cheese: Butter outsides of bread. Layer 2 slices of American cheese and ¼ cup Gruyère between 2 slices, buttered sides out. Grill on medium-low until golden and melted. Repeat for all 4 sandwiches. 5. Serve: Ladle soup into bowls, drizzle with heavy cream and chili oil, and serve with grilled cheese sandwiches. #butternutsquashsoup #roastedbutternutsquash #soup #easyrecipe #soupseason

Butternut Squash Soup & Grilled Cheese 🍂🧀🔥 (Via: @breadbakebeyond) Nothing says comfort like a bowl of cozy, velvety butternut squash soup paired with a buttery, crispy grilled cheese 🤌🍞 That golden sourdough crunch + warm silky soup = pure fall heaven in every dip. The definition of cozy season comfort ✨ Dip it… bite it… repeat. This is the meal you’ll crave all autumn long 🍁🍲

Roasted Butternut Squash Soup 𝐅𝐔𝐋𝐋 𝐄𝐍𝐆𝐋𝐈𝐒𝐇 𝐑𝐄𝐂𝐈𝐏𝐄 𝐎𝐍 𝐌𝐘 𝐁𝐋𝐎𝐆 𝐃𝐫𝐯𝐞𝐠𝐚𝐧𝐛𝐥𝐨𝐠 𝐝𝐨𝐭 𝐜𝐨𝐦 (𝐋𝐈𝐍𝐊 𝐈𝐍 𝐌𝐘 𝐁𝐈𝐎) #veganmeal #veggierecipes #tomatosoup #roasted #vegan #peppersoup #veganrecipes #souprecipes #soupseason #suppe #soup #souprecipe #sweetpotato #autumnfood #plantbasedfood #comfortfood #veganfood #veganrecipe #soupseason #sweetpotatoes #easysoup #soupseason #vegetarianrecipes #easysoup #vegancomfortfood #vegetarian #wintersoup #roastedtomatoes #easyveganmeals #vegandinner

A bowl of pure comfort 🎃creamy roasted butternut squash soup made with love and heavy cream🍁🥣 #ButternutSquashSoup #FallRecipes #CozyEats #HomemadeSoup #SoupSeason #CreamySoup #AutumnVibes #ComfortFood #Foodie #HomeCooking #EasyRecipes #FallVibes #HealthyComfort #RoastedSquash #CookingReel #FallInspiration #FoodLover #SimpleCooking #SoupWeather #CozyVibes

Butternut Squash Soup | Recipe ⬇️ By @Dr.vegan Ingredients 1 Butternut Squash small to medium-sized 200 ml Coconut Milk approximately half of a standard 400 ml can of full-fat 1-2 Red Onions 1 head Garlic 2 Tomatoes or 1 cup of cherry tomatoes 350 ml Vegetable Broth (1 1/2 cups) 1 tsp Fresh Ginger optional: grated Olive Oil enough to drizzle over vegetables Fresh Cilantro: for garnish For Grilled Cheese: 2 slices of bread preferred vegan cheese, vegan butter Seasoning 1 tsp pepper 1 tsp dry cumin 1 tsp paprika 1 tsp dried thyme 1 tsp dried rosemary 1 tsp chili flakes to taste Instructions Preparation: Preheat the oven to 380°F (193°C). Prepare all listed vegetables and place them in a baking dish. Add all seasonings, including cumin, paprika, thyme, and rosemary, and a drizzle of olive oil. Cover the dish with aluminum foil. Roasting: Bake for about 1 hour, or until the vegetables are golden and soft inside. Blending: Place the roasted vegetables in a blender, add the 350 ml of vegetable broth and ginger (if using), and blend until smooth. Cooking: Transfer the blended mixture to a pot and place it on medium heat. Add the coconut milk and stir for 2 minutes. Final Touch: Adjust the seasonings to your taste. Garnish the soup with fresh cilantro, extra coconut milk, and chili flakes.

Healing Butternut Squash Soup A cozy, nourishing squash and lentil soup with ginger and turmeric. Comment WOW and I’ll send you the full recipe! Or Google plantbaes Healing Butternut Squash Soup 💕 URL: https://plantbaes.com/healing-butternut-squash-soup #vegansoup #healthylunch #plantbasedrecipes #easyvegandinner #vegansouprecipe

The perfect dish for a cozy day 🤎 Butternut squash soup recipe by @vegan.healthy.plan! What other recipes would you guys want to see?! Ingredients 1 small to medium-sized Butternut Squash 7 fl oz Coconut Milk 200 ml 1-2 Red Onions 1-2 Bell Peppers 2 heads of Garlic Tomatoes or 1 cup of Cherry Tomatoes 11/2 cups Vegetable Broth 350 ml 1 tsp Fresh Ginger optional (grated) Olive Oil enough to drizzle over vegetables Fresh Cilantro for garnish Seasoning: 1 tsp Black Pepper 1 tsp Ground Cumin 1 tsp Paprika 1 tsp Dried Thyme 1 tsp Dried Rosemary 1 tsp Chili Flakes optional, to taste

This Roasted Garlic + Butternut Squash Soup from @whisperofyum is easy to make, super creamy and one of her go-to soups for fall and winter. Find the recipe in our link in bio

Recipe Below 👇 Roasted Butternut Squash Soup 🍜 It’s officially soup season!! This viral roasted butternut squash soup could not be easier - just roast all the veggies, blend them with stock and coconut milk, and you’ve got the coziest bowl with minimal effort. I meal-prepped a big batch for dinner this week and paired it with warm sourdough… absolutely delicious. Makes 5 servings: Ingredients: - 1 medium butternut squash, cut in half (or you can buy chopped butternut squash - chopped veg will decrease your cooking time) - 2 carrots - 2 red onions - 1-2 bell peppers - 1-2 heads garlic - handful of cherry tomatoes - 1 can light coconut milk - 1.5 cups vegetable stock - 1 tsp each: black pepper, cumin, paprika, thyme, rosemary (I used fresh thyme and rosemary but the dried powder version is preferred) - Drizzle of olive oil Method: 1. ���Roast all veg with oil and seasonings at 200C/390F for about an hour and a half (or less if chopped smaller). 2. ���Blend with vegetable broth and coconut milk. I used a hand blender because my blender isn’t big enough. But you can just toss everything in your blender if it’s big enough. 3. ���Heat on the stove for a couple minutes Thank you @drvegan for the recipe inspo #mealprep #easymealprep #mealprepideas #SoupSeason #FallRecipes #CozyMeals #RecipeTok #CookingVideo #ViralRecipes #CoconutMilkRecipes #VegetarianRecipes #PlantBasedMeals

Roasted butternut squash soup 🥣✨ (via: @dr.vegan) What you’ll need: 🎃 Butternut squash 🧅 Red onion & bell peppers 🧄 Garlic & ginger 🍅 Tomatoes or cherry tomatoes 🥥 Coconut milk + veggie broth 🌿 Thyme, rosemary, paprika, cumin, black pepper & chilli oil Roast everything until golden and soft, blend with broth and coconut milk for a silky, cozy soup. Garnish with fresh cilantro and a drizzle of coconut milk — pure comfort in a bowl 🙌 Follow @how2mealprep for more healthy recipes! ✨