Updated: Sep 10, 2020
Well, it happened. Labor Day came and went, a chill has entered the early morning air, and I am in FULL ON Fall cooking mode! There is something about the crisp morning air that has sparked my creative juices. I’m so excited about the recipes I’ve got coming up, and this soup is just one of the creations that I hope will knock your socks off!
I didn’t originally intend to make this recipe vegan, but I have been LOVING oat milk lately. It is super thick and creamy, like heavy cream, but is much lower in calories and doesn’t run nearly the same risk of curdling as milk or some other non-dairy options available.
I love how quickly this recipe comes together, and of course I love that it is a great freezer option! In fact, I stuck a few jars in the freezer to keep on hand for when our baby arrives sometime in the next few weeks.
What you’ll need for this recipe:
1 medium butternut squash
1 medium acorn squash
Apple (I really like a good crisp, tart apple for this recipe. I used a Pink Lady when testing.)
coarse Kosher salt and black pepper
Ground white pepper
Oat milk (or other non-dairy milk)
Pumpkin seeds (these are totally optional, but add a nice little crunch)
Some things to remember when making this recipe:
Don’t skip the deglazing step. You want the flavor of the yummy browned bits from the bottom of the pan.
You could always substitute some of the squash for another. So, if you don’t care for acorn squash, simply use an extra butternut squash.
Heat the soup SLOWLY once it’s been pureed. If you heat it too fast, you run the risk of burning the bottom of the pan or causing the mixture to curdle and become a really funky texture.
Don’t forget that this makes a great freezer option!
I would love to hear from you, so let me know what you think over on Instagram @sugarandsalt_co!