From the kitchen
Butternut Squash Soup with Barista Oat Milk
Roasted squash thinned and creamed with a barista-style oat milk, chosen specifically because this soup is often reheated, and barista blends hold up better to repeated heat.
By Aunesty Janssen · The Arrogant Hippie Culinary Journal: Oat Milk Edition
Ingredients
- 1.5 cups Barista-Style Oat Milk
- 1 medium Butternut Squash, cubed
- 1 Onion, quartered
- 3 cups Vegetable Broth
- 2 tbsp Olive Oil
- 1/4 tsp Ground Nutmeg
Method
- Preheat oven to 425°F (220°C). Toss the squash and onion with olive oil and roast for 30 minutes until caramelized.
- Transfer the roasted vegetables to a pot with the vegetable broth.
- Simmer for 10 minutes to let the flavors combine.
- Purée until completely smooth using a blender or immersion blender.
- Stir in the barista-style oat milk and nutmeg, warming gently without boiling.
Kitchen note
Using a barista-style oat milk here specifically pays off on the second and third reheating, since standard oat milk is more prone to splitting after being brought back to heat multiple times.
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