The roasted butternut squash soup, which has been saved more than 133,000 times on the site, is also easy to make - and requires just 10 ingredients.
To make the simple but filling recipe, created by food blogger Ahead of Thyme, all you need is butternut squash, carrots, celery, onion, garlic, sage, cayenne pepper, vegetable stock, thyme, and rosemary.
After roasting the autumn-themed vegetables for an hour until they’ve softened, a food processor does the rest of the work.
The resulting pumpkin-coloured soup is aesthetically-appealing and delicious, according to the scores of comments left so far.
“This is by far the best butternut squash soup I have made,” one person wrote. “It is a keeper and I will be making this again!”
According to Sam, the blogger behind the recipe, she loves the autumnal soup because it tastes like the “holidays.”
On her blog, she described it as: “If I could give the holidays a ‘taste,’ a spoon of this roasted butternut squash soup would define that ‘taste.’”
The soup is also different from similar squash soups because it does not contain any cream, butter, or milk - ingredients usually required to get the creaminess.
After omitting the dairy ingredients because a guest for Thanksgiving was allergic to dairy, Sam found the resulting soup was even better - and healthier.
“The soup turned out absolutely delicious, if not tastier!” she wrote.
You can read the full recipe for the vegan, paleo, gluten-free soup here.
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