The holidays are all about color and warmth and spice, and of course, gratitude for all of that and more. The butternut squash soup here is the ideal fun project to involve kids, friends and family. We pre-roast cubes of butternut squash in the oven, with olive oil and chili flakes. The soup takes on some interesting texturing, with half of the (pre-roasted) butternut squash simmered in light vegetable stock, including chunks of the squash. The other half is blended with coconut milk into a creamy purée consistency, to serve as the base layer. Spices abound in both stock and purée, with garlic, cinnamon, nutmeg, onion powder and sage lending their flavors to the cause. The embellishment with sage and pomegranate is sheer delight.
Learn how to cook delicious and healthy vegan meals from Vaidya Priyanka.
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