Vegan Butternut Soup with Kombucha Apple Cider Vinegar Recipe
Rated 5.0 stars by 1 users
Servings / Portions
4-6
Prep Time / Temps de Préparation
15 minutes
Cook Time / Temps de Cuisson
45 minutes
This vegan soup combines the sweetness of butternut squash and carrots with the zing of ginger, enhanced by the aromatic flavors of thyme and a subtly tangy touch from our Kombucha Apple Cider Vinegar. Perfect for a nourishing and comforting dinner during the colder months.
Biora
Ingredients / Ingrédients
- 1 butternut squash, halved lengthwise and seeded
- 4 medium carrots, peeled and sliced
- 1 piece of fresh ginger, about 2 cm, peeled and finely chopped
- 1 medium onion, chopped
- A few sprigs of fresh thyme
- 3 tablespoons olive oil
- 1 liter of vegetable broth
- 200 ml coconut cream
-
1 tablespoon Biora's Kombucha Apple Cider Vinegar
- Salt and pepper to taste
- A few sprigs of fresh cilantro or parsley for garnish
Directions
Preheat your oven to 200°C (400°F). Place the butternut squash halves on a baking sheet, cut side up, and distribute the sliced carrots, chopped onion, and chopped ginger around the squash. Drizzle all the vegetables with olive oil and season with salt, pepper, and fresh thyme. Roast for 45 minutes, or until all the vegetables are tender and slightly caramelized.
Remove the skin from the cooked squash and place the flesh in a blender with the roasted vegetables (remove the thyme sprigs). Add the kombucha apple cider vinegar and some vegetable broth. Blend until smooth.
Transfer the puree to a large saucepan, add the remaining vegetable broth and the coconut cream. Heat over medium heat, stirring occasionally, until the soup is thoroughly heated.
Serve the soup hot, garnished with chopped fresh cilantro or parsley.
