Butternut Squash Soup, Creamy, Delicious, And Simple To Make
A creamy, dreamy butternut squash soup recipe with roasted pumpkin seeds! Sounds tasty right? Hell’s Kitchen contestant, and plant-based Chef Emily Hersh, makes this savory, unforgettable dish for us on UnChainedTV! It’s the season for soups, so let’s see how it’s done…
Hells’ Kitchen Contestant, Plant-Based Kitchen Warrior, And Teacher
Emily is a professionally trained plant-based chef, media personality, and recipe developer based in San Antonio, Texas. Chef Emily’s training and travels have proven vital to expanding her expertise. As a graduate of The Natural Gourmet Institute NYC and The University of Texas at Austin, she specializes in the nutrition and preparation of vegetables.
Training with culinary experts and celebrity chefs such as, Gordon Ramsay, Iron Chef Canada, Amanda Cohen, Christina Wilson, Jay Santos, and Jason Dady has helped Emily gain a broad range of visions and skillsets, from which she has curated her own style and platform. Emily is one of the youngest chefs and the first trained plant-based chef to compete in Fox’s Hells Kitchen featuring Gordon Ramsay.
She has also recently developed a national product for the Texas company, Nature’s Eats, that can be purchased all over the country. Emily has recently started developing a new product with Run DMC legend, Darryl McDaniels. Her roots in the wellness sphere were shaped by her time studying community health and wellness at The University of Texas at Austin where she earned a B.S. in Kinesiology.
Not only does Emily have a passion for food, but she also loves helping others who struggle with body image, eating disorders, and disordered eating. Through personal experience, Emily believes that one can recover from an unhealthy relationship with food through cooking.
Emily is currently working as a lead recipe developer at Nature’s Eats as well as instructing cooking classes/demos both online and in person. She is also working on the second season of “The Self-Help Chef. You can watch season one Here. Emily is extremely excited to announce her role as “chef-partner” as she opens a new vegan bbq concept in early 2022 alongside an all women-led team.
Emily’s aspirations and goals are to help others realize the potential and beauty of food and ease of cooking at home as well as the importance of self-love and self-care.
It’s An Easy Butternut Squash Soup Recipe For All
This creamy butternut squash soup recipe topped with roasted pumpkin seeds will warm your soul during the Fall and Winter. I LOVE homemade squash soup of any kind, but butternut squash is a favorite of mine. And soup is my go-to meal in the colder months. The recipe is super simple to make and the reward is unbelievable with its sweet, nutty flavor. It is also a very nutritious soup, full of all kinds of plant-based health!
Creamy Dreamy Butternut Squash Soup with Roasted Pumpkin Seeds
- 6 1/2 C butternut squash cubed
- 1 onion roughly chopped
- 6 large carrots peeled & chopped
- 1 parsnip peeled & chopped
- 1 C celery chopped
- 64 oz veg stock
- 2 bay leaves
- 2 tbsp yellow miso paste
- 2 tbsp roasted pumpkin seeds for garnish
- -Coat lg pan with olive oil and set to high heat
- -Add veggies, sauté until translucent
- -Add veg stock & bring to a boil
- -after boil, drop heat to low and simmer for 30 mins
- -once veggies are tender, add to blender with ladle in two batches.
- Halve the miso, and add one have to each batch
- -Season with salt
- -Serve in a bowl
- -Add pumpkin seeds to garnish
Time To Make Some Soup
Start chopping those veggies and prepare to make some yummy soup. If you decide to give this butternut squash soup recipe a try, be sure to take a photo of your finished dish and tag @UnChained_TV on Instagram. Interested in trying other plant-based recipes? Hop on over to the #LunchBreakLIVE page, where we have a ton to choose from. Until next time…keep cookin’!
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Donna Dennison is an UnchainedTV writer, graphic designer, video editor, and IG contributor. Donna is also a creative in the film industry.