[버터넛 스쿼시/땅콩호박 스프] Roasted butternut squash soup | 구워서 블랜더에 갈아주면 끝! | 비건옵션 | 정말 쉬운 수프 만들기 | 향신료 사용법

#Clara'sCleanKitchen #EasySoupMaking #HealthyEatingHabits Instagram @mindful_clara Butternut Squash Soup In today's video, I made a soup with butternut squash. It's super easy because all the ingredients are roasted in the oven and then blended in a blender! The natural sweetness and savory flavor from the roasted pumpkin, onions, and garlic is amazing! ^^ Butternut squash, a winter squash, is in season these days. I'm not sure if it's readily available at every Korean supermarket. If you see it, definitely pick some up and make it! You can adjust the thickness and creaminess of the soup with water and milk. For a vegan option, use water, vegetable stock, or plant-based milk. Or, you can use whole milk or chicken stock. Even if you skip the stock like I did and use water, the flavor is still rich. For a richer flavor, blend in 1-2 tablespoons of good-quality butter. I added a little cumin powder and coriander powder. It's delicious without it, but adding a little spice can give a unique flavor to common ingredients and greatly increase their nutritional value. Cinnamon, nutmeg, paprika powder, and herbs like sage, rosemary, and thyme work wonderfully together. Cumin Powder https://www.coupang.com/vp/products/1... Coriander powder https://www.coupang.com/vp/products/1... 1 Tb(tablespoon)=15ml 1 tsp(teaspoon)=5ml 1 cup=240ml Ingredients 1 Butternut squash (I used 3 lb) 1 Onion (s-m) 5 garlic cloves 1 cup of any kind of milk 1 cup water or broth 1 tsp salt pepper to taste