Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, squash soup base - vegetarian or not. It is one of my favorites. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Great recipe for Squash Soup base - vegetarian or not. I used to not like eating squash, as I didn't like the texture. But I later on realized I liked it mashed into a soup.
Squash Soup base - vegetarian or not is one of the most popular of recent trending meals in the world. It is simple, it is fast, it tastes yummy. It is enjoyed by millions every day. They’re fine and they look fantastic. Squash Soup base - vegetarian or not is something that I have loved my entire life.
To begin with this particular recipe, we have to first prepare a few ingredients. You can have squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Squash Soup base - vegetarian or not:
- Prepare 1 quarter squash, peeled & sliced
- Make ready 1 medium red onion, coarsely chopped
- Prepare 3 cloves garlic, coarsely chopped
- Make ready 1 cup water
- Get 1/4 pc a stock cube (vegetable if vegetarian, chicken if not)
- Make ready to taste Salt
- Prepare ~ VARIATION SUGGESTIONS ~ (optional)
- Make ready 1 spoonful crushed crispy bacon (optional)
- Make ready 1 spoonful sliced ham (optional)
- Get 1 spoonful shredded leftover chicken (optional)
- Get 1 diced cooked baby potato (optional)
- Make ready 1-2 dollops cream (optional)
- Get 1-2 Tbsp coconut cream (optional)
Peel and discard skins, then coarsely chop. Transfer to the bowl with the chopped onion. This Vegetarian Butternut Squash Soup is wonderfully easy to make, yet carries a surprising depth of flavor, especially by adding Vermont Creamery's Crème Fraiche as a rich and velvety topping. A dollop of Crème Fraiche luxuriously spiraled in among the vibrant autumn color of the soup is not only pleasing to the eye, but complementary as.
Instructions to make Squash Soup base - vegetarian or not:
- In a sauce pan, place your squash, sliced into small pieces so it's easy to mash. Add onions, garlic and enough water to cover all the squash (don't place too much). Boil covered for 15 mins
- Once soft, lower heat and mash everything while in the pot. Season with salt and 1/4 of a stock cube (crushed to powder so it's easy to mix).
- When the squash is mashed, it gets thicker and absorbs the liquid. Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time. Serve while hot.
- I enjoy this soup base on its own without any additions but sometimes I do variations too. Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken, bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery, corn kernels or peas
When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. So of course, we had to make it with roasted butternut squash, that's the best kind. So this roasted butternut squash soup is rich, creamy and ultimately delicious. A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. The soup is topped with fresh scallions and cilantro.
So that’s going to wrap it up for this exceptional food squash soup base - vegetarian or not recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
