vozuloo.blogg.se - Roasted buttercup squash soup

#ROASTED BUTTERCUP SQUASH SOUP CRACKED#
#ROASTED BUTTERCUP SQUASH SOUP SKIN#

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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. It is packed with so much flavor, we will often sip it by itself. For a vegetarian soup, try this homemade veggie stock. 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. The ingredient list is simple and pretty short. 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. Serve hot.How to make silky smooth butternut squash soup. Check for seasonings and add salt, pepper, and/or sugar, if needed. Continue to heat until the soup is hot, stirring occasionally. If the soup is too thick, add some more stock and stir well. Add a little vegetable stock and puree until smooth.Īdd the puree to a medium soup pot along with the rest of the vegetable stock (start with about 2 cups) and warm over medium heat.

#ROASTED BUTTERCUP SQUASH SOUP SKIN#

Squeeze the roasted garlic out from its skin into the food processor.

Scoop the squash flesh into a food processor along with the apple. Roast for about 25 minutes, or until everything is browned and fork tender. You don't want to use too many herbs because they will overpower the soup. Sprinkle with some salt and pepper and the herbs (just a few leaves). Place the squash cut-side down along with the apple halves and the garlic. Drizzle olive oil on a baking sheet or glass baking dish.

#ROASTED BUTTERCUP SQUASH SOUP CRACKED#

Sea salt and fresh cracked black pepper, to taste This recipe will make about 3-4 appetizer-sized servings, depending on the size of your squash.ġ medium buttercup squash, halved with seeds and strings removedġ medium tart apple (such as Granny Smith) halved and cored, unpeeled I chose a golden buttercup squash for this soup, but you could use any winter squash you choose. I wanted to make a simple soup that really highlighted the squash with a few background accents of other flavors. We also still have a few apples left from apple picking this year. I'm still well stocked on winter squash from the giant basket I bought at the end of our farmer's market this fall.