Name: Velvet Butternut Squash Soup
Ingredients: 1/2 cup Oatly oat milk (or whole milk); 2 medium butternut squash; 1 Italian zucchini squash; 1 Carrot; 1 stick celery; 1 shallot; 1 hello potato, peeled; 1 leaf bay leaf; 1 spring rosemary; 1 spring English thyme; butternut squash; 2 rinds Parmesan cheese ((optional but highly recommended)); 1 dash Salt

Velvet Butternut Squash Soup

Need description from Alice.

Ingredients

1/2cup Oatly oat milk (or whole milk)
2medium butternut squash
1 Italian zucchini squash
1 Carrot
1stick celery
1 shallot
1 hello potato, peeled
1leaf bay leaf
1spring rosemary
1spring English thyme
butternut squash
2rinds Parmesan cheese(optional but highly recommended)
1dash Salt

Instructions

Chop all the ingredients and place into a stockpot with EVO. The vegetables don’t have to be finely chopped, because we will blend them into a cream.
Sautée for a few minutes and then add enough water to cover the vegetables. bring to a boil and then simmer for at least an hour (up to two hours, being mindful of adding a little water with time). Do not add too much water, this soup must have a creamy consistency.
After an hour, remove zucchini squash and the celery. Also, remove the parmesan cheese rind (keep this for eating with the soup), add the oat milk and, with an immersion blender, blend the soup into a smooth, velvety cream. Add salt, pepper, and ginger to taste. Add water or milk if necessary.
Serve hot with Parmesan cheese grated on top.

Recipe Notes

This soup can be frozen up to 3 months and it keeps in the fridge for up to a week.