MORNING FORGIVE ALL CAPS. Drizzle squash, carrots, onions and garlic with olive oil and season with salt and pepper. Will be a favourite through the winter as I'm planning to make lots and freeze it. The best part of roasting a whole squash is saving time peeling and chopping. Hmmm.

10 Nov 2012. A delicious garnish for the butternut squash soup is crumbled Roquefort or Bleu cheese. I followed it closely, but didn’t have have any plain chicken broth. Return to pot, and mix in any remaining stock to attain desired consistency. -  Look for squash without green patches or blemishes. I got 3 large bowls out of. Cinnamon 09 Aug 2009, well im converted now i had'nt tried butternut squash before but my weight watchers friends eat alot of it i didnt add the potatoes or butter so that it was a zero propoints soup lovely thank you ps i also added some garlic which was yummy I am so glad that you enjoyed it! Thankfully, I didn’t add more salt until the end because it was plenty with all the spices from the soup base.

Place squash on the pan, cut-side up (skin-side down). Your soup looks so delicious! Add hot smoked paprika and season to taste with salt and freshly ground black pepper. You can definitely boil this soup and still get an amazing bowl and butternut taste. Stir in the half and half or cream. Reduce heat to low, cover pot and simmer 40 minutes, or until all vegetables are tender. Please try again. Thank you for the recipe Karina! Place roasted veggies, 3 cups of stock and bouillon into a large pot over medium heat. ? Life is too short for bland and boring. As with all of our soup recipes, the ingredients list for our Butternut Soup are kept to a minimum so the rich and creamy flavour of squash comes shining through with every mouthful. Easy Broccoli Cheese Soup, For a spice option with a difference, plus a little kick, add a teaspoon of Kashmiri Chilli Powder & a tablespoon of Masala (or curry powder). It was delicious! Learn how your comment data is processed. XO, Just made it!! crumbled -- use vegetable stock powder for vegetarian option. Flip squash cut-side down and rub any of the oil/seasonings left on the pan over the skin. (Got it on sale,, so that was a plus), Doubling for thanksgiving dinner. AWE!

Had to go out and buy one just for this soup and it was absolutely perfect! This site uses Akismet to reduce spam. Place roasted veggies, 3 cups of stock and bouillon cubes into a blender. Using a whole butternut squash, halved lengthwise before cooking, ensures you get the best flavour. Lentil Soup (or broth) -- use veggie broth or stock for a vegetarian option. I made it yesterday for practice to see if I would be successful. It’s a massive favourite here in South Africa.

Lightly grease a large baking pan. I hesitated, but then thought how good it could be, so went for it. I’m so glad! I don’t have a cream of broccoli soup — YET! OMG. Roast in a preheated oven for about 45 minutes, then allow to cool enough before continuing. Can I make a big batch of this and freeze some? Enjoy! -  It is now a favorite! https://www.simplyrecipes.com/recipes/butternut_squash_apple_soup I really appreciate that! Allow to cool slightly (about 10 minutes).

Throw all of the ingredients into a large pot and blend using a stick/immersion blender! When cool enough to touch, scoop the flesh out of the skin. Make it fresh the day of serving; make it ahead OR make it for weekly meal preps! A self-confessed balanced foodie sharing some waistline friendly recipes that are full of flavour. Once the squash is roasted, all you need to do is spoon the flesh right out of the skin. If you have the time and crave an incredible caramelised flavour, go with roasting. By Karina 27 Comments Filed Under: Dinner. How much would i even start with? I used the stick immersion blender. Yay. If you have more squash recipes I am interested, I have more squash than I know what to do with…. If you like butternut squash..you have to try this! Transfer soup into a pot and warm over medium heat to serve. Will be a favourite through the winter as I'm planning to make lots and freeze it. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and squash for 5 minutes, or until lightly browned. A keeper for sure! Extra virgin olive oil is great too! This recipe is perfect for when you're craving homemade butternut squash soup. Welcome! Thank you for sharing. Melt the butter in a large pot, and cook the onion, celery, carrot, potatoes and I substituted the chicken stock for vegetable stock. …, COPYRIGHT © 2020 CAFE DELITES. Now i never cooked squash b4 so sorry if this is a stupid question. It seems like this soup would freeze well?!!!! It’s coming! Thank you for sharing! For fast boil version, the squash when i chop it up, i peel off the skin rite? Is this possible?  -  Tom Yum is hot and sour soup, and the lime sriracha just made it sublime! For the crisps, preheat the oven to 140C/275F/ Gas 1.

Ideally, a mat skinned squash is best. Blend until smooth. grew squash in the back yard, first time, so I was looking for a soup recipe and tried yours, it was great! BUT WE HAD TO LEAVE OUT GARLIC & USED LACTOSE FREE MILK.EVERY SINCE HE HAD CANCER A LOT OF THINGS HE ONCE LIKED HE NO LONGER CAN HAVE ,THEY MAKE HIM VERY SICK. Add in any preferred spices (pinch of ground cinnamon or nutmeg). If you’re starting to round up your Thanksgiving meal ideas, why not add soup to your growing list. A few things can tell you about the ripeness of squash.

I added extra garlic and some preserved lemon, and on spices I used fennel seed, Coriander and Pumpkin spice. Oh my goooooodness this was so delicious! Usually I just use some organic buillon cubes, but then I remembered I had a litre of Tom Yum broth in my pantry. Privacy policy, Absolutely gorgeous and so easy to make. I didn’t add any of the suggested items but bacon was pretty tempting. Use an immersion blender and blend until smooth. ALL RIGHTS RESERVED ©2020 Allrecipes.com, Inc. 1 medium butternut squash - peeled, seeded and cubed, salt and freshly ground black pepper to taste. Any suggestions? I like coconut milk rather than cream. The email addresses you've entered will not be stored and will only be used to send this email. So, I can freeze it for later .. XO, Hey! So, I just had another bowl tonight. Simmer for 20 minutes. We prefer our soup without spices, but you can add any or all of the following if you wish! However, my daughter is a vegan and I am wondering if I could use coconut.milk instead of.cream. Yes, that sounds good. See more Autumnal batch cooking recipes (20). Adjust salt and pepper, if needed. What I did different instead of adding half and half or cream .. The savoury aspect of onion and garlic pairs so well with the sweetness of squash. Remove the crisps from the oven and place on kitchen paper to absorb any excess oil. Warm up over medium heat, if needed. It was just as thick as yesterday! The soup is totally creamy and doesn’t really need extra cream at all. I made a lot. 16 Sep 2011, Made it vegetarian. Definitely a keeper! Read about our approach to external linking. Great for when you’re in a rush and need soup NOW. (You may need to work in batches of two or three depending on the size of your blender.) Something I whipped up off the top of my head, with things I had on hand. Absolutely gorgeous and so easy to make.

Your email address will not be published. Peel the butternut squash and reserve the long strips of skin.

Transfer the soup to a blender, and blend until smooth (alternatively, use a hand held stick blender). XO. Add any salt, pepper or spices if desired. – BUT EASIER FOR ME TO SEE. This is a thick, rich soup with loads of flavour. Remove from the heat, leave to cool slightly and then blend using a food processor or hand-blender to the desired consistency. Using the flat side of chef’s knife, smash 3 garlic cloves.Peel and discard skins, then coarsely chop. I got this new Vitamix and just had to try it out! Super easy, quick and a great way to use squash. Brown sugar (a personal preference). So I was going to make squash soup and this popped up on Pinterest for me! A super creamy butternut squash soup recipe with the option of roasting your squash is pure comfort in a bowl. And I’m thinking I can just omit that…….my squash is 7 pounds so perhaps I’ll double this recipe and freeze. Wow, what a cool recipe!

Deliciously easy Butternut Squash Soup is so rich in butternut flavour.

Roast until squash is fork tender and completely cooked through (about 50-55 minutes). My name is Karina and this is my internet kitchen hang-out. Bring to a simmer over medium heat until vegetables are tender. I always follow ur recipes i love them! Something went wrong. XO, One serving is one person or 1 cup for each person. Thanks for the Recipe. Hope that helps! Butternut squash — whole squash for roasting OR fresh, pre-cubed/diced squash for a fast boil soup are both fine to use. I have all the ingredients except the half in half (no cream either just milk in my fridge). Made this for dinner this evening. Place the reserved butternut peelings in a roasting tray and top with the olive oil, sherry vinegar, chopped rosemary and put in the oven to cook for 20 minutes on a low heat to crisp up.

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