This is a sponsored post by Oatsome! All views and opinion are my own!
This creamy( no cream) butternut squash soup is on regular rotation in my kitchen nowadays. Nothing so comforting like a warm bowl of soup with crackers and bread! agreed?? I highly recommend roasting the butternut squash with garlic. The flavor is just excellent. I’ve used Oatsome plant based oat milk on this recipqe! It turned out so delicious!
I love adding plant based milk to my cooking and Oatsome milk tops my favorite list because
- Oatsome is plant-based, organic, gluten-free, dairy-free, nut-free and non-GMO
- Made with organic whole grain oats
- Better taste and texture compared to other dairy-free milks and creamers
- Oats are one of the most sustainable grains on the planet and require 80% less water to grow than almonds
- Oatsome is deliciously drinkable, frothable and without dairy, nuts, added sugars or anything artificial. Enjoy the taste wherever you use milk.
I’m sure you’ll love Oatsome as much as I do!
Here you go with the recipe!
Ingredients
Butternut squash- 2 pounds ( peeled and chopped)
White Onion- 1 big sliced
Olive oil- 1 tbsp
Garlic – 1 clove chopped
Salt- to taste
Pepper- to taste
Cumin Powder – 1/4 tsp
Ginger – 1 inch fresh sliced
Vegetable broth– 4 cups
Oatsome oat milk original- 2 cups
Method:
Preheat the oven to 400 f.
In a baking tray cut the squash into two halves. Scoop out the seeds. Place it on the baking tray with the cut side up. Throw in some garlic and drizzle with some olive oil and roast them for 50-60 mins till they are done.
In a stockpot, add some olive oil. Once the oil is heated add some ginger. Sauté well.
Add in the scooped out roasted squash, garlic, and vegetable stock. Bring it to a boil.
Add all the spices(cumin powder, salt, and pepper) at this time.
And let it simmer covered for good 20 mins in low heat. Lastly stir in the Oatsome original oat milk.
Then blend the mixture using a hand blender. Season the soup with lots of black pepper.
Enjoy with some bread and crackers.
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