Today is the very first day of autumn. This is the first year in a very long time I’ve been looking to winter and all the comforting soups and teas that come with it. I guess it took moving to Barcelona with its amazing summer to appreciate the winter, and I can’t wait to see what it’s like in the winter here!
In honour of autumn, I’m posting my very first cooking video! I made it earlier this year but it was no longer butternut squash season. I’ve been saving it until the right time of year – and it’s finally butternut squash time and I am SO excited. I love butternut squash – it’s so creamy and hearty and perfect autumn food.
This recipe is a super simple and delicious roasted butternut soup you dress up with a bit of balsamic vinegar or croutons, if you’re feeling fancy. Seriously, it’s so easy – and I do not DO easy recipes unless they don’t sacrifice on flavour! In the video I also show you the easiest way to roast a butternut squash (hint: no peeling!). You essentially just have to chuck all the ingredients in the oven for awhile and then blend them up (you’ll need a good blender for this — find my vegan blender buying guide here).
Easy! So you can spend more time enjoying the autumn leaves. :) Let me know what you think!
If you’re not in the UK and can’t get your hands on single cream you can make cashew cream or use coconut milk if you don’t mind your soup have a slightly coconutty flavour (which I think would be delicious anyway).
My very talented friend Matt helped me with the video. I know absolutely nothing about filmmaking – so luckily all I had to do was show up and chop some butternut squash, while he handled the producing, directing and editing. Amazing!
Let me know what you think of the soup (and the video)! What’s your favourite way to eat butternut?