LAY HO MA!! I hope you're having a great week and keeping warm now that the weather is getting chilly. If you're new here, welcome! I'm glad you're here. Be sure to pick up your free e-book that I've put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today. In the same link, you can also watch the entire first class of the new plantbased sushi making masterclass www.yeungmancooking.com happy cooking!
First time to subscribe, from the Caribbean island and s vegan since birth and love trying new recipe's, travel for the food, culture, spices, herbs, and classical music & jazz, plus some Reggae Can you kindly send your free book mentioned with the plant based recipe's please to cjbirdie@hotmail.com Thank you kindly I tried your coconut squashed and added to some hot scotch bonnet pepper, ginger & tumeric, love me some spice Thanks for taking the time to read my post and to thank you also for posting your video's
Yes lol it was very relaxing I had to rewind it a couple of times it gave me such a good feeling watching him and listening to him talk along with the music in the background absolutely love it
Just tried this recipe as my partner's sister just got out of the hospital and that she's vegan, I wanted to cook her a nutritious meal and she absolutely loved it. Thank you so much for your craft ♡
That's so sweet. My love language is cooking for people, so when my cousin brought her vegan bf (now fiancée!!) over for Thanksgiving, I made vegan dill cashew cheese from scratch for them. *Everybody* (even the meat eaters) loved it Glad she's feeling better! :)
@@arisulam it was really easy actually, just a good bit of waiting. You just boil cashews until tender and pat dry. Add the cashews, lemon juice, nutritional yeast, and salt to taste to a blender. Then put into a round container (so it looks like a cheese wheel), top with fresh dill. Wait a couple hours, pat dry, flip, and top the other side with more dill. It's best if you let it sit overnight Definitely recommend trying it!
It is a great idea to put the veggies in the middle of the bowl.. what a beautiful presentation. You are one of the two vegetarian chefs I have known on TH-cam, who are soooo skilful and talented in photography and doing vegetarian cooking. His link is Peaceful Cuicine. He is Japanese.
Vegan Richa is another vegan cook who is great with food photography. I haven't found a single recipe of hers I haven't liked yet. Susan Voisin is another, though I haven't seen her around in a bit. Susan mostly just posts recipes but Richa does TH-cam videos of her recipes. You might want to look them up. 😊
I can’t believe I just found this channel! I’ve been a vegetarian for almost 4 years and really wanted some new ideas in cooking, especially one pot meals! I am blown away having already started making some of your recipes. Amazing, just amazing. Thank you for making such incredible food, in such a relaxing 😎 simple way.
Made this soup today for my husband and me ...it was out of this world cdelicious... I’ve tried a few others with great results....will be trying another very soon. Thank you will.. ❤️
I made this today, almost exactly as shown (I didn't have peanuts so I added a tablespoon of peanut butter to the sauce instead) and it was OUTSTANDING. All your recipes are so full of flavor, it's making it so easy to eat MUCH less meat. I'm going to buy the books. Thankyou, because I didn't think I could make this dish to restaurant quality without meat, and this totally proved me wrong.
Made this today- I had to go shopping for all the ingredients but WOW! it came out so good! Thank you for your amazing recipes that are health, uncomplicated and delicious.
I just made a pot of roasted butternut squash soup last week, but next time I'm totally trying this version!!!! Looks absolutely delicious! I was blessed with numerous squash from the garden this year, so I am set all winter long :) Thank you for this video.
@@theresam5388 I don’t bother with removing pulp in this case. Fresh seeds are quite tender as is I find. It actually helps with texture in my opinion :)
I made this squash soup when my sisters came over for lunch. I roasted pre-cubed frozen butternut squash which I found at my grocery store. The veggie stock I used was rather dark, so the color wasn’t quite the bright yellow Wil achieved, but the flavors were great. The toasted coconut shreds and sautéed veggie toppings made such a beautiful presentation. Thanks, Wil.
I'm cooking this tonight ! I found your channel a couple weeks ago and love how simple and straightforward your recipes are. And no fluff is also appreciated.
@@YEUNGMANCOOKING This is a very delicious soup. Had to modify it and omit the onions and mushrooms as my daughter won't eat anything with those in it...I'm sure it would have been better with them in.
My word this soup is superb. I changed the quantity of garlic from 3 cloves to 1 whole cob and put the whole lot through the blender. The olive oil and lemon on top to finish certainly made this a soup to repeat. BTW can’t go without mentioning the voice as smooth and dreamy as the soup. Best wishes from Portugal
Veggies nestled in a silky bath of sunshine...that's just what came to mind viewing this beautiful dish. Lovely presentation and I'm sure it tastes as lovely as it looks-great job Wil.👍😊💛
I never knew butternut squash was so delicious! I had cooked with it only once before and it was an epic fail, but after trying this recipe I am hooked! Even tasting it by itself after being roasted; delicious! You were not kidding that it’s like candy.
My daughter will be visiting soon, cannot wait to make all your recipes for her, love your videos because there is less talk and since I am getting old I do not have patience for videos that have more talk without the fun element. Some chefs can talk a lot and still keep you engaged but most of them just talk for the sake of talking. No offense to them but I guess time is also the essence these days. Thank you for another awesome recipe.
I agree with you. I love that his videos are short sweet and to the point. No telling me your whole life story before and after. Who has time to watch a 30-40 min video for a recipe. Even 20 min is too long.
Because of your wonderful videos, attention to detail, and your precise commentary - I have now made the Lentil and Rice and the Coconut Butternut squash soup with absolute confidence ;) (I love it when you say that - IT WORKED )
I so agree and feel the same way about what you said in the description about being able to learn and create, it is an amazing thing. It is a continuous joy.
Warming/Comforting/Delicious....and oh so Nutritious ! ~ I'm not only in this for just culinary art/taste,textures, but, for the nutritional influences on the body/mind/spirit ~ Thanks again 🥰
Thank you Yeung for this lovely recipe. I made it a while back and will be making it in the next few days. Can't wait. Just a hint for those who may not want to bake the whole squash. I bought a bag of Organic Chunks at Costco and roasted 2 of the 4 bags with Olive oil, salt and pepper in the oven, and it works very well. Keep up the great work. Hugs from AZ.
Usually, If I want soup, I open a can, and while it fills me up, I'm left underwhelmed, so, having been inspired by this video, I was determined to attempt it. My first mouthful, Wow! This was the nicest thing I ever made, so thank you for giving me the confidence. Had to make a few small changes, until I can enjoy the recipe as it was intended, to get the full experience. I had no mushroom's or broccoli in, and had to use shallots instead of onion, but they are basically the same thing. Also, I used a Knorr Chicken stock pot, as that's all I had. I couldn't wait to get all the necessary ingredients after seeing the video. Just to adjust it slightly next time to my taste, I will not add sugar. Also, I'll make half the amount, as I'm a one person household. I thickened it at the end with cornflour,as I suspect I added a bit too much liquid, but I got away with it. I would love to know if it's suitable for freezing when cool. Then I would make the full amount. Thank you again. I will be trying many more of your recipe's after being so impressed with this one. It will always be a favourite winter warmer of mine. 😊
I ended up freezing the remainder, and it was fine. Now tried it with the mushrooms and broccoli, and now I know how they taste all together, I wouldn't want to eat it any other way. Really cold outdoors at the moment, so perfect for this winter warmer. Thank you again 😊
This looks wonderful its a lot of soap for one person the part I didn't get was the uses of sugar? I love that you used your cast -iron for the veggie and to see how the oil from the coconut really made your pan look great. I just bought a used Vitamix and I will for sure try this soap but only for one person. Thank you Wil great learning with you today.
Oh My God !! This has to be one of the tastiest soups I’ve had . Just made it now , my only sub being ginger in place of garlic (I can’t eat garlic) The Ginger takes it up a notch. Thanks for all the amazing videos you post Wil ! Also, the butternut squash I had was very sweet , so I didn’t need to use any sugar. This soup is a winner…😋
@@paull1438 - in all honesty , I just eye balled it (as an Indian , we literally just throw in whatever amounts we feel like 😂). I'd probably add about a 1/2" piece or say 1 teaspoon of grated ginger . Fresh ginger has got a very strong taste profile , so I'd err on the side of less to begin with. Sorry, couldn't help more
Greetings from Poland! I’ve just finished cooking This soup! It is absolutely delicious. Even my mom was impressed! And she is rather into tradicional polish meals. I really love your recipes. Thank you! I’m huge fan!
‘You butter-nut- skip this year’. Ha, ha! Now, I can’t wait for winter to try this! I love the easy-going music and your closeup shots. It’s so easy to watch. Yum!
Such a beautiful plating of the soup! I’ve made butternut squash soup many times, similar recipes (I like to include apples and carrots as well, and substitute 1/2 cup apple cider for veggie stock) but I have never thought to plate it with veggies in the middle like you did. A small, simple enhancement which transforms the dish from a simple side to a show-stopping centerpiece of the meal. Bravo! (Also, is that an IKEA cork trivet at 1:43? I have several, they are such a convenient size.)
Definitely I’ll trying with 1/2 cup of apple cider !! Thanks for the tip , my son said mom if you put some acids or bitter tastes , well I have options now thanks!
I was looking for a roasted squash recipe with apple...do you mind sharing a few tips? How much apple do you use? Do you roast the apple or saute it? Do you leave the skin on or take it off?
@@mindyshively4947 I use 1 large apple for every 2 to 3 pounds of squash. I use whatever baking apples look good in the store (usually Granny Smith), but I’m not fussy; for the apple connoisseur this might be an opportunity to get some interesting apple variety that adds a distinctive taste to the dish. I usually leave the skin on, coarsely chop it, and add it to the pot at the same time as the roasted squash goes it (the apple doesn’t need much cooking time). Here is my own vegan butternut squash soup recipe (as influenced by Yeung Man Cooking): 1 approx 3lb butternut squash 3 tbsp coconut oil salt & pepper 1 large onion, diced 6 stalks celery, chopped 6 carrots, chopped 1 bay leaf 2 tsp curry powder 1 tsp thyme 1 Granny Smith (or other tart baking apple), cubed 4 cloves garlic, minced 1 cup apple cider 1 quarts vegetable stock 1 can full-fat coconut milk 1/4 cup dried shredded coconut ground nutmeg for garnish vegan sour cream substitute (such as Tofutti brand) for garnish Optional presentation with veggies: 1/8 cup per person dried coconut 1/4 cup per person broccolini per person 1/4 cup per person cremini (or small portabella) mushrooms Step 1: bake the squash 1. Preheat the oven to 375F 2. Carefully slice the squash in half and scoop out the seeds. Then place the squash onto a baking tray lined with parchment paper, skin side up 3. Bake in the oven for 50 to 60 minutes, depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min 4. Carefully peel the skin from the squash, cut into coarse cubes (2” to 3” on a side) Step 2: prepare the soup 1. Heat coconut oil in a Dutch oven, then stir in the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper; cook until the carrots and celery are soft 2. Mix in the apples and cooked squash and cook another 5 minutes 3. Stir the garlic into the mixture and cook another 1 minute 4. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume 5. Stir in the vegetable stock; turn up the heat to medium-high and return to a boil, cook for about 10 minutes. 6. Stir in coconut milk, cook an additional 10 minutes 7. Puree with immersion blender (or transfer in small batches to an upright blender) Step 3: cook veggies 1. Heat up a frying pan on medium heat. Add in the shredded coconut 2. Toast for a few minutes until golden brown. Set aside 3. Wipe out the pan with a paper towel and place back on medium heat 4. Sauté the broccolini for 3-4min 5. Add the mushrooms and a pinch of salt, sauté for another 3-4min Step 4: plate (if using optional veggies) 1. Place some of the veggies in the middle of the soup bowl (this works best with relatively wide and shallow bowls) 2. pour soup around veggies Step 5: garnish and serve 1. take 2 tbsp vegan sour cream per bowl of soup, warm slightly, and drag through soup to make decorative swirl 2. sprinkle ground nutmeg and toasted coconut on top
Mmmmm - - the carrot and onion could be prepped in a food processor, right ??? And what about roasting the squash seeds (I wish there would be an easy way to get the fiber slime off !!!)
I love your cool and alm presentation style. It's so refreshing after watching Showmen chefs who use high heats and clang pans furiously across their oven tops. I could watch you cook all day. Lol.
Not the healthiest soup, though. A lot of your recipes call for full-fat coconut milk and coconut oil. Wonder how this soup would be with just the stock and the water... maybe a little cashew cream. Definitely a great flavor profile, though.
I agree with you on that, I try to cook with no oil or just a little, which is not that easy when you are from Spain. Anyway I take this recipes as that one to try just for specials occasions not for daily basis.
As I watch his videos, I frequently make notes for where I'd remove oil or reduce something. You can coconut milk beverage , which is usually lower fat and you can thicken with other items. I think he just presents the recipes with the highest flavor profile.
Please explain how coconut milk or oil isn't "healthy". Anything is excess isn't tbh. If you feel your recipe is healthier or better suited for you, maybe make your own youtube channel and teach us your bland ways 😉
Yueng man,congratulation for being a vegetarian,it helps me a lot to di my Veg menus.Thank for being so gd chef.Alk chef cooked non veg recipie but u i like ur chef style.It so delicious ur menus,Everyday i cook my Boss's soup due he's 85 yrs old and sick
Bị nghiện bài này từ thời Bảo Thy, ko ngờ lại có ngày được nghe idol mới trong lòng mình Đức Phúc cover lại. Cảm ơn em ĐP vì đã cover lại lắng đọng cảm xúc như vậy
I had never had butternut squash before. I can say that I am definitely a fan now! I made the soup part only and didn’t bother with the vegetables. I used the lite coconut milk. I have leftovers for tomorrow though and I will include the veggies. Delicious! Thank you Will.
Thank you so much...will definitely try this!!! Love the use of coconut oil..milk and bits all in one recipe...Fantastic videos easy to follow...clear explanations step by step... Look forward to discovering other delicious dishes!!!
LAY HO MA!! I hope you're having a great week and keeping warm now that the weather is getting chilly. If you're new here, welcome! I'm glad you're here. Be sure to pick up your free e-book that I've put together just for you that has 5 super easy plantbased recipes to help you get started with cooking today. In the same link, you can also watch the entire first class of the new plantbased sushi making masterclass www.yeungmancooking.com happy cooking!
First time to subscribe, from the Caribbean island and s vegan since birth and love trying new recipe's, travel for the food, culture, spices, herbs, and classical music & jazz, plus some Reggae
Can you kindly send your free book mentioned with the plant based recipe's please to cjbirdie@hotmail.com
Thank you kindly
I tried your coconut squashed and added to some hot scotch bonnet pepper, ginger & tumeric, love me some spice
Thanks for taking the time to read my post and to thank you also for posting your video's
I cannot wait to try 🍲!!
@@KINGDOMDAUGHTER I will have to try 😅 these few ingredients!
Omg I just want to said thank you , I just Meade de soup and is not delicious is amazingly exquisite!!
Awesome recipes! Thanks,,love your style... in your videos oven temperatures are farenheit?
Did anyone else relaxed tremendously with this video?
Yes. The calmness is definitely needed.
His channel is always relaxing.....my absolutely favorite!!
Yes!
Yes really nice video..could have reduced background music's volume a bit..
Yes lol it was very relaxing I had to rewind it a couple of times it gave me such a good feeling watching him and listening to him talk along with the music in the background absolutely love it
Just tried this recipe as my partner's sister just got out of the hospital and that she's vegan, I wanted to cook her a nutritious meal and she absolutely loved it. Thank you so much for your craft ♡
That's so sweet. My love language is cooking for people, so when my cousin brought her vegan bf (now fiancée!!) over for Thanksgiving, I made vegan dill cashew cheese from scratch for them. *Everybody* (even the meat eaters) loved it
Glad she's feeling better! :)
@@msjkramey wow totally love this, that sounds delicious! 😍
@@arisulam it was really easy actually, just a good bit of waiting. You just boil cashews until tender and pat dry. Add the cashews, lemon juice, nutritional yeast, and salt to taste to a blender. Then put into a round container (so it looks like a cheese wheel), top with fresh dill. Wait a couple hours, pat dry, flip, and top the other side with more dill. It's best if you let it sit overnight
Definitely recommend trying it!
Wonderful ⭐️
I'm not vegan but I do love meatless meals. This soup is amazing! Your videos are very laid back and calming. Thank you.
It is a great idea to put the veggies in the middle of the bowl.. what a beautiful presentation. You are one of the two vegetarian chefs I have known on TH-cam, who are soooo skilful and talented in photography and doing vegetarian cooking. His link is Peaceful Cuicine. He is Japanese.
Love that channel! Now we just need a few more million subscribers hehe 😅🥳
Vegan Richa is another vegan cook who is great with food photography. I haven't found a single recipe of hers I haven't liked yet. Susan Voisin is another, though I haven't seen her around in a bit. Susan mostly just posts recipes but Richa does TH-cam videos of her recipes. You might want to look them up. 😊
@@paullambert7840 Nah!
@@2010redshift "Nah!" what? You don't think her photos are well done?
So true !!!
His voice is relaxing and that soup is beautiful well done I love it
I can’t believe I just found this channel! I’ve been a vegetarian for almost 4 years and really wanted some new ideas in cooking, especially one pot meals! I am blown away having already started making some of your recipes. Amazing, just amazing. Thank you for making such incredible food, in such a relaxing 😎 simple way.
🙌🏻🥳😎
Can imagine how that caramelized squash soup may have tasted - this is gourmet quality. Love it.
🥳
quietly watching you cook calm in chaos... thank you Will
Yes, Candy! a great word for roasted pumpkin.
Made this soup today for my husband and me ...it was out of this world cdelicious... I’ve tried a few others with great results....will be trying another very soon. Thank you will.. ❤️
Yasss 🥳
The flavour is simply deliciously.
When you watch a gorgeous meal and realize that you have all the ingredients to make it! 🤗🤗
Thank you Wil for the inspiration 😋
Yasss 🥳
Same
Thats why I am not waiting until winter here in South Africa ill be making it this week. Looks delicious
I made this today, almost exactly as shown (I didn't have peanuts so I added a tablespoon of peanut butter to the sauce instead) and it was OUTSTANDING. All your recipes are so full of flavor, it's making it so easy to eat MUCH less meat. I'm going to buy the books. Thankyou, because I didn't think I could make this dish to restaurant quality without meat, and this totally proved me wrong.
Glad you enjoyed 🙌🏻👨🏻🍳
Made this today- I had to go shopping for all the ingredients but WOW! it came out so good! Thank you for your amazing recipes that are health, uncomplicated and delicious.
🙌🏻🥳👨🏻🍳 happy to hear you enjoyed
Thank you for sharing this best ever soup recipe! It’s absolutely incredibly yummy
Hello Wil
Everything that you do on this channel is Inspirational and Beautiful!
With Gratitude,
👩🍳
I admire your saying that ☺️ and so glad you’re here 🙌🏻
I just made a pot of roasted butternut squash soup last week, but next time I'm totally trying this version!!!! Looks absolutely delicious! I was blessed with numerous squash from the garden this year, so I am set all winter long :) Thank you for this video.
Sounds wonderful and I bet extra tasty with fresh squash 🙌🏻
I roast seeds separately with cumin and garnish the soup with it. Great recipe and tips
Do you have a suggestion on separating seeds from the pulp? I love roasted butternut squash seeds but I have yet to make them myself. Thanks 🤗
@@theresam5388 I don’t bother with removing pulp in this case. Fresh seeds are quite tender as is I find. It actually helps with texture in my opinion :)
Sounds really nice 👍
I just cooked this delicious soup. I can't wait to try other recipes from this wonderful chef
🥳🥳🥳
I love a hot bowl of soup! Warms my whole body. Thanks for the recipe!
I made this squash soup when my sisters came over for lunch. I roasted pre-cubed frozen butternut squash which I found at my grocery store. The veggie stock I used was rather dark, so the color wasn’t quite the bright yellow Wil achieved, but the flavors were great. The toasted coconut shreds and sautéed veggie toppings made such a beautiful presentation. Thanks, Wil.
🙌🏻🥳
I'm cooking this tonight ! I found your channel a couple weeks ago and love how simple and straightforward your recipes are. And no fluff is also appreciated.
Glad you’re here ☺️
@@YEUNGMANCOOKING This is a very delicious soup. Had to modify it and omit the onions and mushrooms as my daughter won't eat anything with those in it...I'm sure it would have been better with them in.
My word this soup is superb. I changed the quantity of garlic from 3 cloves to 1 whole cob and put the whole lot through the blender. The olive oil and lemon on top to finish certainly made this a soup to repeat. BTW can’t go without mentioning the voice as smooth and dreamy as the soup. Best wishes from Portugal
🙌🏻👨🏻🍳
Made this as our 1st course for Thanksgiving. It was DELICIOUS. Absolutely perfect and easy! Thank you!
Nice 🥳
Another great recipe and with coconut 👍 I Always have kabocha & butternut squash at home !!
Veggies nestled in a silky bath of sunshine...that's just what came to mind viewing this beautiful dish. Lovely presentation and I'm sure it tastes as lovely as it looks-great job Wil.👍😊💛
Love it 🥳🙌🏻
I never knew butternut squash was so delicious! I had cooked with it only once before and it was an epic fail, but after trying this recipe I am hooked! Even tasting it by itself after being roasted; delicious! You were not kidding that it’s like candy.
😎🙌🏻
My daughter will be visiting soon, cannot wait to make all your recipes for her, love your videos because there is less talk and since I am getting old I do not have patience for videos that have more talk without the fun element. Some chefs can talk a lot and still keep you engaged but most of them just talk for the sake of talking. No offense to them but I guess time is also the essence these days. Thank you for another awesome recipe.
I agree with you. I love that his videos are short sweet and to the point. No telling me your whole life story before and after. Who has time to watch a 30-40 min video for a recipe. Even 20 min is too long.
Esther you literally just wrote an entire story while explaining you don’t have time 🤣🤣🤣
Because of your wonderful videos, attention to detail, and your precise commentary - I have now made the Lentil and Rice and the Coconut Butternut squash soup with absolute confidence ;) (I love it when you say that - IT WORKED )
🥳🙌🏻👨🏻🍳
Omg 😍 and so much easier way to peel butternut squash. Thanks Will 😊
🥳
I so agree and feel the same way about what you said in the description about being able to learn and create, it is an amazing thing. It is a continuous joy.
🥳🙌🏻👨🏻🍳
I take out the seeds after it's baked. Makes it easier to get them out.
Does keeping them in affect the taste or no difference?
Good tip
I actually bake the whole squash and cut when tender. Soooo much easier!!!!
@@susancrane2719 I just learned that this year! Makes all the difference in the world!
@@katycollins5914 yes it does!!!!👌
Warming/Comforting/Delicious....and oh so Nutritious ! ~ I'm not only in this for just culinary art/taste,textures, but, for the nutritional influences on the body/mind/spirit ~ Thanks again 🥰
Looks like another home run, Wil!
I find a grapefruit spoon makes quick work of removing the seeds from a butternut squash.
Best to you.....
Cool!
I love Yeung Man Cooking! Thank you for taking away the mystery of Asian cooking and introducing me to new flavors!
☺️🙌🏻
Thank you Yeung for this lovely recipe. I made it a while back and will be making it in the next few days. Can't wait. Just a hint for those who may not want to bake the whole squash. I bought a bag of Organic Chunks at Costco and roasted 2 of the 4 bags with Olive oil, salt and pepper in the oven, and it works very well. Keep up the great work. Hugs from AZ.
Usually, If I want soup, I open a can, and while it fills me up, I'm left underwhelmed, so, having been inspired by this video, I was determined to attempt it. My first mouthful, Wow! This was the nicest thing I ever made, so thank you for giving me the confidence. Had to make a few small changes, until I can enjoy the recipe as it was intended, to get the full experience. I had no mushroom's or broccoli in, and had to use shallots instead of onion, but they are basically the same thing. Also, I used a Knorr Chicken stock pot, as that's all I had. I couldn't wait to get all the necessary ingredients after seeing the video. Just to adjust it slightly next time to my taste, I will not add sugar. Also, I'll make half the amount, as I'm a one person household. I thickened it at the end with cornflour,as I suspect I added a bit too much liquid, but I got away with it. I would love to know if it's suitable for freezing when cool. Then I would make the full amount. Thank you again. I will be trying many more of your recipe's after being so impressed with this one. It will always be a favourite winter warmer of mine. 😊
I ended up freezing the remainder, and it was fine. Now tried it with the mushrooms and broccoli, and now I know how they taste all together, I wouldn't want to eat it any other way. Really cold outdoors at the moment, so perfect for this winter warmer. Thank you again 😊
Marvelous!!! Maravilloso! Can’t wait to try this!! Thank you🙏🏼
Hope you’ll love it 🥳
We are being bombarded with recipes that are too great
This looks so good. I look forward to trying it. Thank you for sharing.
Great taste & easy to cook👍
This looks wonderful its a lot of soap for one person the part I didn't get was the uses of sugar? I love that you used your cast -iron for the veggie and to see how the oil from the coconut really made your pan look great. I just bought a used Vitamix and I will for sure try this soap but only for one person. Thank you Wil great learning with you today.
soup! 👌
Sugar balances taste,also a bit sweetish (not too much),calms the mind,we use jaggery instead of sugar.You can use any substitute
@@jyothipandit2755 thank you, for that information I will indeed think about that when I try this soap.
If you’re feeling fancy maple syrup would be great too ☺️ and congrats on the vitamix you will love itttttttt
You can freeze it in single portions for future use!
October 28, 2021. I’m making this for tonight’s dinner. Your calm voice will guide me through it.
i love how you explain everything so well love ur cooking videos so relaxing all ur dishes are amazing :)
That roasted butternut is gold!🌟
Oh My God !! This has to be one of the tastiest soups I’ve had . Just made it now , my only sub being ginger in place of garlic (I can’t eat garlic) The Ginger takes it up a notch. Thanks for all the amazing videos you post Wil ! Also, the butternut squash I had was very sweet , so I didn’t need to use any sugar. This soup is a winner…😋
Thanks. Yes, I didn’t fancy adding sugar!
How much ginger do you use? My favorite store bought soup is butternut/carrot/ginger soup. So I'm all about adding ginger.
@@paull1438 - in all honesty , I just eye balled it (as an Indian , we literally just throw in whatever amounts we feel like 😂). I'd probably add about a 1/2" piece or say 1 teaspoon of grated ginger . Fresh ginger has got a very strong taste profile , so I'd err on the side of less to begin with. Sorry, couldn't help more
Wow ! Thank you I will try this tonight❤🙏
🙌🏻😎 Enjoy!
A roasted red pepper would be an amazing addition to this soup.
Greetings from Poland! I’ve just finished cooking This soup! It is absolutely delicious. Even my mom was impressed! And she is rather into tradicional polish meals. I really love your recipes. Thank you! I’m huge fan!
An ice cream scoop is good for getting out the seeds easily.
Nice tip, thanks - I don't actually have one though, the closest utensil I have would be a melon-baller, guess that would do in a pinch! ✌
I made this and I am excited to dig in …. You have elevated my vegan lifestyle and I am so grateful!!!
Looks amazing! So simple too. I will definitely be making this .
My favorites squash and coconut along with the side toppings. Dilicious. 😮
this looks sooooo good. love your content :)
‘You butter-nut- skip this year’. Ha, ha! Now, I can’t wait for winter to try this! I love the easy-going music and your closeup shots. It’s so easy to watch. Yum!
Such a beautiful plating of the soup! I’ve made butternut squash soup many times, similar recipes (I like to include apples and carrots as well, and substitute 1/2 cup apple cider for veggie stock) but I have never thought to plate it with veggies in the middle like you did. A small, simple enhancement which transforms the dish from a simple side to a show-stopping centerpiece of the meal. Bravo!
(Also, is that an IKEA cork trivet at 1:43? I have several, they are such a convenient size.)
Mmmm Apple is genius 🥳🙌🏻
Definitely I’ll trying with 1/2 cup of apple cider !! Thanks for the tip , my son said mom if you put some acids or bitter tastes , well I have options now thanks!
I was looking for a roasted squash recipe with apple...do you mind sharing a few tips?
How much apple do you use?
Do you roast the apple or saute it?
Do you leave the skin on or take it off?
@@mindyshively4947 I use 1 large apple for every 2 to 3 pounds of squash. I use whatever baking apples look good in the store (usually Granny Smith), but I’m not fussy; for the apple connoisseur this might be an opportunity to get some interesting apple variety that adds a distinctive taste to the dish. I usually leave the skin on, coarsely chop it, and add it to the pot at the same time as the roasted squash goes it (the apple doesn’t need much cooking time). Here is my own vegan butternut squash soup recipe (as influenced by Yeung Man Cooking):
1 approx 3lb butternut squash
3 tbsp coconut oil
salt & pepper
1 large onion, diced
6 stalks celery, chopped
6 carrots, chopped
1 bay leaf
2 tsp curry powder
1 tsp thyme
1 Granny Smith (or other tart baking apple), cubed
4 cloves garlic, minced
1 cup apple cider
1 quarts vegetable stock
1 can full-fat coconut milk
1/4 cup dried shredded coconut
ground nutmeg for garnish
vegan sour cream substitute (such as Tofutti brand) for garnish
Optional presentation with veggies:
1/8 cup per person dried coconut
1/4 cup per person broccolini per person
1/4 cup per person cremini (or small portabella) mushrooms
Step 1: bake the squash
1. Preheat the oven to 375F
2. Carefully slice the squash in half and scoop out the seeds. Then place the squash onto a baking tray lined with parchment paper, skin side up
3. Bake in the oven for 50 to 60 minutes, depending on the size of the squash. When the thickest part is fork tender, it's done. Let it cool for about 10min
4. Carefully peel the skin from the squash, cut into coarse cubes (2” to 3” on a side)
Step 2: prepare the soup
1. Heat coconut oil in a Dutch oven, then stir in the onion, celery, carrot, bay leaf, curry powder, thyme, and salt and pepper; cook until the carrots and celery are soft
2. Mix in the apples and cooked squash and cook another 5 minutes
3. Stir the garlic into the mixture and cook another 1 minute
4. Pour the apple cider over the mixture; reduce heat to medium-low and bring to a simmer; allow to reduce to about half its original volume
5. Stir in the vegetable stock; turn up the heat to medium-high and return to a boil, cook for about 10 minutes.
6. Stir in coconut milk, cook an additional 10 minutes
7. Puree with immersion blender (or transfer in small batches to an upright blender)
Step 3: cook veggies
1. Heat up a frying pan on medium heat. Add in the shredded coconut
2. Toast for a few minutes until golden brown. Set aside
3. Wipe out the pan with a paper towel and place back on medium heat
4. Sauté the broccolini for 3-4min
5. Add the mushrooms and a pinch of salt, sauté for another 3-4min
Step 4: plate (if using optional veggies)
1. Place some of the veggies in the middle of the soup bowl (this works best with relatively wide and shallow bowls)
2. pour soup around veggies
Step 5: garnish and serve
1. take 2 tbsp vegan sour cream per bowl of soup, warm slightly, and drag through soup to make decorative swirl
2. sprinkle ground nutmeg and toasted coconut on top
You are such a craftsman with your kitchen knives….lm constantly mesmerised!
Mmmmm - - the carrot and onion could be prepped in a food processor, right ??? And what about roasting the squash seeds (I wish there would be an easy way to get the fiber slime off !!!)
There IS! Just bake your squash whole! Then when cool, cut in half, scoop out insides and scoop out the tender parts out of the skins. Easy Peasy!!!
Cool!
I love your cool and alm presentation style. It's so refreshing after watching Showmen chefs who use high heats and clang pans furiously across their oven tops. I could watch you cook all day. Lol.
In the Caribbean we put a spoon of sugar in food while it's cooking, depending on the recipe too. Lol idk why
Love your recipes!!! Tasty and easy to make.
Not the healthiest soup, though. A lot of your recipes call for full-fat coconut milk and coconut oil. Wonder how this soup would be with just the stock and the water... maybe a little cashew cream. Definitely a great flavor profile, though.
I agree with you on that, I try to cook with no oil or just a little, which is not that easy when you are from Spain. Anyway I take this recipes as that one to try just for specials occasions not for daily basis.
As I watch his videos, I frequently make notes for where I'd remove oil or reduce something. You can coconut milk beverage , which is usually lower fat and you can thicken with other items. I think he just presents the recipes with the highest flavor profile.
@@MrDavidSoro Spain’s pretty meat-heavy. Oil’s probably the least of the issues if you're vegetarian or vegan.
very healthy for some. Full fat isn't unhealthy. In the himalayas they drink coffee with ghee butter in it. They live the longest.
Please explain how coconut milk or oil isn't "healthy". Anything is excess isn't tbh. If you feel your recipe is healthier or better suited for you, maybe make your own youtube channel and teach us your bland ways 😉
Thanks!
I am making it Friday night. And while I will watch another your video whiles savor this soup. Thank you Will! Always.
Hope you’ll love it 🥳
Absolutely gorgeous in taste style and a 8star restaurant look. Seemed very French too. Bravo🎉
It's nice when you smile on your vlog! You should smile more often! Another great dish btw! Thank you so much!
🤗
Two weeks in being vegan and I LOVE IT! This will be my dinner for tomorrow! Thank you for sharing!
Hope you’ll love it 🥳
Amazingly attractive butternut squash soup 🙏🌿🤍
I love how you also teach us how to present each dish
I have to believe in your promise that I am going to love it. One can't go wrong with this recipe.
I’m making this dish today for the second time. Interesting flavor profile, it’s just so refreshing.
Love to hear that 🙌🏻👨🏻🍳
Yueng man,congratulation for being a vegetarian,it helps me a lot to di my Veg menus.Thank for being so gd chef.Alk chef cooked non veg recipie but u i like ur chef style.It so delicious ur menus,Everyday i cook my Boss's soup due he's 85 yrs old and sick
I was blown away by how this elevated the ingredients. So good!
Bị nghiện bài này từ thời Bảo Thy, ko ngờ lại có ngày được nghe idol mới trong lòng mình Đức Phúc cover lại. Cảm ơn em ĐP vì đã cover lại lắng đọng cảm xúc như vậy
With some crispy bread/croutons this will be even more delicious! Even Pita/Corn chips!
Nice ☺️
My mouth is watering.you are great teacher thanks for sharing.
Amazing....can feel the warmth of the soup...will surely try it....thanks
This is the cleanest kitchen ever.
Your voice & videos are like calming therapy for the soul. ❤️
His recipes are the bestttt. I tried so many. All came out excellent .They feel exotic and are so easy to make.
🥳🙌🏻👨🏻🍳
Wow, you are the best! Good food, good tutorial, good music. Thank you!!!! Much appreciated,
I cooked this one a couple of months, it was an absolute hit. Even the kids wanted more.
Woooo! 🙌🏻🥳
I had never had butternut squash before. I can say that I am definitely a fan now! I made the soup part only and didn’t bother with the vegetables. I used the lite coconut milk. I have leftovers for tomorrow though and I will include the veggies.
Delicious! Thank you Will.
I so love all your reciepes. Thank you so much, for sharing all of it. Plus the bonus of all your mad skills and equipment.
Such kind words and happy to hear you are enjoying 🙌🏻
Thank you so much for your easy to follow along cooking videos.
You make me want to make more vegan inspired recipes. So lovely, thank you for sharing
🙌🏻
Yes, it was beautifully relaxing. And, I cannot wait to make this soup!! Yum!!
🥳🙌🏻
I love BN Squash. I can hardlywait until my BN ripens and I can try this! And it is gorgeous.
🥳🥳🥳
I made this two days ago and I still have some left. I just finished another bowl 5 minutes ago.
Thanks for sharing your ideas.
I love and enjoy it.
You are awesome! So connected to good food anyone can see this is your thing. You rock!
🥳
Thank you so much...will definitely try this!!! Love the use of coconut oil..milk and bits all in one recipe...Fantastic videos easy to follow...clear explanations step by step...
Look forward to discovering other delicious dishes!!!
Awesome. I love coconut 🥥 based dishes. Nice 👍🏻 background music 🎶 too
I could watch him cook all day.
Very relaxing voice... I love butternut soup. I have to try this.. I make one almost like this... looks amazing.
And this was one more of your recipes that was a big hit here at home. I really enjoy your recipes, they are lovely. Thank you very much.
🙌🏻👨🏻🍳🥳
Beautiful presentation.Neat kitchen. Good job
I really appreciate that you put the recipe right here!!!
🙌🏻 Happy cooking
Beautiful! ...you make everything look so easy and doable...even for a numptie like me! Thank you so much!
Hello sir. I want you to know, that you are definitly an artist. Thank you for sharing those recipies