# @daiyafoods on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DDe0lJcus32
- **Gondola URL:** https://gondola.cc/posts/25457322-daiyafoods-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/171405be22.jpg
- **Posted:** 2024-12-12T14:28:30.000+00:00
- **Account Owner:** Daiya Foods (@daiyafoods) — https://gondola.cc/daiyafoods

## Caption

Love at first spoonful 🤤 To recreate this recipe, see below:

Ingredients
1 Butternut Squash
3 shallots
1 head garlic, halved
1 carrot
4 sage leaves to blend
2 sage leaves, chiffonade
2 tbsp olive oil
1 box vegetable broth
¼ tsp ground nutmeg
1 tbsp brown sugar
2 tbsp butter
1 tbsp rice vinegar
1 cup Daiya Dairy-Free Parmesan Shreds
Salt, to taste

Instructions

1. Slice the butternut squash in half. 2. Add to a baking sheet with the shallots, head of garlic (unpeeled), and carrot, and drizzle with the olive oil with salt. Roast in the oven for 1 ½ hours at 385 degrees Fahrenheit. Remove from oven.
3. Add the roasted vegetables to the blender with vegetable stock and 4 sage leaves, and blend everything until smooth.
4. Pour the vegetables into a pot and simmer on low. Grate in the ground nutmeg, add the brown sugar, and the butter. Add the rice vinegar during the last 10 minutes of cooking.
5. Line a baking sheet with parchment paper. Sprinkle ¼ cup of Daiya Dairy-Free Parmesan Shreds, and bake in the oven at 300 degrees Fahrenheit. Remove from the oven when golden brown, after approximately 20 minutes, and let cool until hardened. Crack these into parmesan crisps.
6. Shatter the parmesan crisps to create small shards. Pour soup into a bowl, and garnish with sage and parmesan crisps

#daiyafoods #daiyacheese #plantbasedmeals #butternutsquashsoup

## Stats

- **Views:** 0
- **Likes:** 58
- **Shares:** 0
- **Comments:** 9

## Tags

daiyafoods, plantbasedmeals, daiyacheese, butternutsquashsoup

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