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Serve warm with crusty bread or a light salad.
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed.
Variations:
Add a pinch of smoked paprika or curry powder for a flavor twist.
Substitute oat cream with regular cream or Greek yogurt for a richer texture.
Top with roasted pumpkin seeds or a swirl of pesto for added texture and flavor.
FAQ:
Q: Can I use frozen vegetables for this soup?
A: Yes, frozen butternut squash and zucchini work well; just adjust cooking time accordingly.
Q: Is this soup vegan?
A: Yes, using plant-based cream keeps it vegan-friendly.
Q: Can I prepare this soup in advance?
A: Absolutely! It tastes great reheated and can be frozen for up to 2 months.
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