Fellow Blogger Recipe Feature: Roasted Butternut Squash Soup Recipe by This Muslim Girl Bakes.
I’ve made quite a few of This Muslim Girl Bakes recipes and I’ve yet to be disappointed.
This roasted butternut squash soup although humble in appearance, is packed full of flavour. It’s sweet from coconut, nutty from roasted squash, aromatic from sage and thyme and what I really love, the heat from crushed chilli flakes that creeps up on you after each mouthful.
The only things I changed about the recipe, using olive oil instead of coconut and decreasing the amount of salt, the stock cube I used had enough salt for my taste and the recipe does say salt – to taste.
Fatima served her soup with smoky cheddar za’atar naan dippers but as we’d already had a cheese feast earlier in the day I dropped the dippers.
I highly recommend you try this soup, it’s an ideal vegetarian / vegan dish I didn’t even miss not having meat for dinner when I served this.
