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Serving: Serve the soup with a drizzle of coconut cream or a sprinkle of roasted pumpkin seeds for added texture. Pair it with crusty bread for a complete meal.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. The soup can also be frozen for up to 3 months. Let it cool completely before freezing, and reheat thoroughly before serving.
Variations:
For a spicier version, add a pinch of cayenne pepper or red pepper flakes while simmering.
You can also add a tablespoon of maple syrup or honey for extra sweetness, or a splash of apple cider vinegar for a tangy kick.
For a richer flavor, try roasting the butternut squash and carrot before adding them to the soup for a deeper, caramelized taste.
FAQ:
1. Can I use a different type of squash?
Yes, you can use other squashes such as acorn squash or kabocha squash, but the flavor and texture may vary slightly.
2. Is this soup vegan?
Yes, the recipe as written is vegan, especially when using coconut milk instead of cream. However, you can replace it with dairy cream if preferred.
3. Can I make this soup ahead of time?
Absolutely! This soup actually tastes even better the next day as the flavors meld. Just store it in the fridge or freezer, and reheat when you're ready to enjoy.
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