Since posting this in 2009, we have tweaked the recipe to be more clear. Recipe updated, originally posted October 2009. Dreamy Butternut Squash Soup (vegan) - This easy butternut squash soup is unbelievably creamy, satisfying, and so flavorful.Put thru blender and add cream to liking and salt and pepper. Sweet and Spicy Roasted Butternut Squash - Spice up oven roasted butternut squash with a combination of maple syrup and Sriracha. Add stick butter, garlic, 1 onion (diced) sauté then add squash fill w chicken broth to cover squash and boil till soft.Homemade Pumpkin Puree From Scratch - How to make homemade pumpkin puree from scratch to be used in your favorite pumpkin recipes.Cinnamon Roasted Butternut Squash - Simple roasted butternut squash with cinnamon, brown sugar and a little cayenne.Parmesan Lemon Baked Spaghetti Squash - Easy baked spaghetti squash recipe with butter cooked chicken, parmesan, and fresh lemon.Roasted Acorn Squash with Walnuts and Cranberries - Easy roasted acorn squash recipe topped with an utterly delicious mixture of butter, walnuts and cranberries.Or, take a look at our dreamy butternut squash soup that’s vegan and still unbelievably delicious. If you are vegan, a little unsweetened coconut milk is a lovely idea. We love adding a tiny splash of cream at the end, too. We use potatoes and carrots to make our popular vegetable soup. Or add some roasted potatoes, onions or carrots. Try other varieties of squash or use pumpkin in place of the butternut squash. Since this recipe is so darn simple, you can play around with it as much as you like. I’ll often reach for store-bought bone broths since they usually have more flavor than regular canned or boxed stock. If you are using store-bought stock, try to use something that’s a bit richer in flavor. For a chicken stock, I love using bone broth. Ingredients 2 20-ounce packages (2 pounds) pre-cut butternut squash (if using fresh squash, youll need one large squash or 7-8 cups cubed) 1 red bell pepper. It is packed with so much flavor, we will often sip it by itself. Bake until the flesh is tender and a knife can be inserted easily, about 50 minutes. Place the squash cut sides up on a small baking sheet, and cover tightly with foil. For a vegetarian soup, try this homemade veggie stock. Ingredients 1 medium yellow onion, chopped (about 1 cup) 1 celery rib, chopped (about 3/4 cup) 1 carrot, chopped (about 3/4 cup) 2 tablespoons unsalted. Rub the flesh of the squash with 1 tablespoon oil and season with salt. When the squash is tender and caramelized, it’s time to blend. By roasting the squash with the garlic and herbs, it becomes fragrant and flavorful. I love thyme, but rosemary and sage are also really lovely in this soup. We will need a squash, garlic, and fresh herbs. We use our Vitamix Blender to blend it all together and add a little salt and BAM. Add in diced butternut squash and vegetable broth and cook until softened. The ingredient list is simple and pretty short. All you have to do is saut a chopped onion and minced garlic in a little bit of oil. The squash happily roasts away in the oven and becomes sweet and tender. By roasting the squash cut in half, we cut down on hands-on time. This is a simple recipe and is just perfect for chilly days. Jump to the Roasted Butternut Squash Soup Recipe or read on to see our tips for making it. In this easy recipe, we roast butternut squash on top of garlic cloves and fresh thyme, and then blend it with stock for an ultra-flavorful soup. Get more squash soup recipes here and read this article to stay inspired all throughout soup season.How to make silky smooth butternut squash soup. After you try this recipe, slow-cooker butternut squash soup will become one of your new favorite fall dishes. A lot of grocery stores carry packages of butternut squash that’s already peeled and cubed. Don’t get too hung up on cube size-as long as they are all relatively uniform and roughly 1-inch cubes, they are ready for cooking.ĭon’t feel like doing all of this work? Don’t sweat it. Next, cut the squash into rings, and then into individual cubes. Peel the whole squash (though the skin is technically edible, you won’t want it in your soup), cut it in half and scoop out the seeds with a spoon. Small, dull knives will make this task much more difficult and also quite dangerous!įirst, cut off the ends of the squash this way, it will be easier to stabilize when you’re peeling. But it doesn’t have to be! Just make sure you have a large, sharp kitchen knife and a sharp vegetable peeler. With that said, lets have a look at the main ingredients: one buttercup squash, two sweet potatoes, two leeks, one yellow onion, two carrots, vegetable or. Not sure how to peel and cut a butternut squash before making butternut squash soup? The task can be a little daunting if you’ve never done it before.
0 Comments
Leave a Reply. |
Details
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |