- Hi, I'm Yumna, and today we're making
roasted butternut squash soup. It's one of those recipes.
That's so perfect for fall. It's vegan, it's keto friendly, and it is just so yummy
and cozy all around. So I'm going to show you
guys how easy it is to make and we're going to get started. So, first of all, we've got
a large butternut squash and what we're going to do
is cut it in half lengthwise, remove the seeds, then cut them into chunks and roast them. So if you wanted to, you can also buy these prepped already. They come cubed like that in
some of the grocery stores, so you can totally go that
route and you can use about three to four cups of butternut squash. So let's get started. (knife cutting) So this is what it looks
like on the inside, and we're just going to use a spoon to remove all the seeds from the inside. It's usually pretty easy to do, especially with a squash this small. So it's not too bad. Just kind of remove them on the side and make sure that there's any hairs or like the fibrous parts, just to kind of take those out as well. So we have a nice,
smooth butternut squash. Do the same thing on the other side. And before we finish chopping this, I'm going to go ahead and
preheat the oven at 425. So the way I like to cut this
is basically just flip it one side down, cut it in half, then place it straight side down and just slowly start to remove the skin. You can also use a peeler if you prefer, but I think it works
really well with the knife. So this is what we're looking for, about two inch cubes like this, and you'll just want to toss
them right on a baking sheet. We'll do the same thing
for the rest of the halves. Cut in half and slowly peel away. This was not a very ripe
butternut squash, as you can tell. So that's a little bit harder to cut, but hopefully after
roasting it in the oven, that'll take care of it and it'll bring out some of the flavor. So we're going to continue doing this for the other half of
the butternut squash. So now that the butternut
squash is all cubed, we're going to go ahead and
prepare it for the oven. I'm going to add some olive oil. This probably needs about
a tablespoon of olive oil. I like to eyeball it whenever
I'm roasting vegetables. It doesn't have to be that precise. And then I'm also going to
add some salt and pepper. So it's just nice helping of
salt and fresh ground pepper. (pepper shaker grinds) And to bring out that sweetness and really get a nice caramelization
on the butternut squash I'm also using some maple syrup. So this is definitely
going to scream fall, it's going to give it a
nice, sweet and smoky flavor once that maple syrup gets crystallized. Put this over here, put in all over. And what goes good with maple syrup? Cinnamon. Cinnamon is so good on this, if you prefer not to use
cinnamon, you don't have to, but I love the sweet flavor that it gives to the butternut squash. So I'm going to use my hands now and just toss everything together. So give it a nice, good toss, and the baking dish that I'm using doesn't need to be coated
or anything like that. It's super durable in the oven and nothing will stick to it. So I'm just going to
mix everything together. We're going to bake this at
425 for about 40 minutes. So while the squash is in the oven, I'm going to go ahead and prep the onions and garlic to go into the pot. So I have in here a sweet onion, I like to use sweet onions just because it kind of compliments the
flavor of the butternut squash, but you can use any kind
of onions you'd like. So we're going to go ahead and chop it up. (knife cutting) This is one large onion, so I am going to actually
just use half of it because it is ginormous. So we'll save this for
another time and set it aside. And even though it's sweet,
it still gets the tears going. (knife chopping) (woman vocalizes and laughs) So now in the pot right here I'm going to go ahead and
heat up some olive oil. Use about a tablespoon of olive oil and to that I'll add the
onions I just chopped up. (knife scraping) Now we're going to season it
with some salt and some pepper. (pepper shaker grinds) And we're just going to cook
it for a couple of minutes until it becomes softer
and more translucent. And you want to keep
stirring on it frequently, just because we don't
want the onions to burn. While the onions are cooking, I'm going to mince the
garlic I have in here. Three cloves of garlic. (knife chopping) We're going to constantly stir the onions while we're doing this. And once you see that the
onions are translucent, that's when you'll add the garlic in. Okay, the onion is getting nice and soft, and so we're ready to
add the garlic to it. (spoon clacks) And we don't want to
cook the garlic too long because it'll burn, so we just want to saute it for about a minute with the onions. And at this point, if the butternut squash is
still roasting in the oven, you can go ahead and turn off the heat and just wait until the
butternut squash is done. But if it is done, then you can go ahead
and transfer right to it. So we're just going to
wait a couple more minutes and then put it in here. We actually need to wait 26 minutes for our butternut squash
to move to finish. So we are just going
to take a little break and come right back. Look at these. So they are looking so
good, nice and caramelized. We've got a beautiful color on them. They're much softer than
when we first put them in and they're ready for the recipe. So what we'll do is we'll open the pot that has the onions and garlic
and transfer them in there. Oh, it smells so good already and we haven't even
finished making the food. All right. So now what we're going to do is add some vegetable broth to it. You can also add chicken broth if you don't mind making it with chicken. (broth pouring) We're going to give everything a stir and then we want everything
to come to a boil, and then we'll use an immersion blender just to blend it all together
and the soup is done. Okay, so you can see from the pot, it's steaming, it's getting
super hot and boil-y, so just going to open it and
it smells amazing already. So- (woman blowing steam) You can just enjoy it as it is, but with butternut squash, there's something about having it creamy, smooth-y, and silky. That just makes it- smoothie? Yeah. It's creamy, smooth and silky. That just makes it so wonderful
and so cozy and appetizing. So what I like to do is, I like
to take an immersion blender and just blend it all up
until it's nice and smooth. (immersion blender whirs) Once you're blending it, you can also add some oat milk or some regular milk to the mix. This is especially a good idea if you find that the
mixture is way too thick. So add as much as you want. I try to put like half a cup in there and I feel like it's the right amount. So then you'll want to blend
it again one more time, or just give it a good stir. (immersion blender whirs) And now it's nice and smooth and velvety and just looks so good. If you don't have an immersion blender, you could just transfer
the soup into a blender and then just work it in batches that way. So that works really well. You can also do it in a food processor. I really like using this tool. It costs me 30 bucks with
a couple of other items, and I've literally had it for 12 years. So it's been really good for making soup and I love how easy it is to use and just keeps things less, less messy. So the soup is all ready. And just for some final touches, I like to add some fresh herbs to it. Thyme is really good
this time of the year- (woman laughs) But yeah, so I just like to
add some fresh thyme on top, you can also put a dollop
of cream if you wanted to. So this is such a wonderful
Thanksgiving, fall recipe. It's very heartwarming and cozy and it has all those
like fall flavors in it. So let me show you guys the
consistency of it right here. You can see it's super smooth
and velvety and creamy. So delicious. And the cool thing is
we didn't use any cream, we didn't use any butter, so it's completely vegan and wonderful. So I hope you guys try this recipe out and we're going to do a little taste test with my video guy, Matt. Here, let's try this bowl. (woman laughs) All right. Tell me what you think. All right. He approves you guys. This is great. I'm so
glad you liked the recipe. And if you guys liked this recipe, and if you guys want to see
more of these types of healthy, how to feel good recipes,
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