![]() After following the recipe exactly (which is great as is) I've added a bit more ginger just because I like it. Love it! It can easily modified to suit your taste. I've been making this every fall for years. Good but not as good as my red lentil soup. For me, this technique is a little easier given the squash is soft to work with. I still follow this recipe for temp and time to bake. Once finished baking then cut off ends, slice down the middle and remove seeds and skin. Instead of cutting open and removing seeds, I follow another epicurious squash recipe that calls for baking the squash in whole, with a few knife slits around it. I make the recipe as is, however I've updated the cooking instructions for the squash. And, it freezes well, which means I can have a quick bowl of good soup on a cold day. We love this soup! It's one of our go-tos, it's easy to make and tastes great. I will be freezing and will likely add other spices and cream to make different version of the soup. I like that the soup base is on the thick side, allowing for midification to be thinner if desired. The only sweetness came from the natural sugars if the butternut squash. I have never ysed brown sugar and cinnamon in a soup and wondered if the soup would be to sweet for my palate, but not at all. Could use a but more of a punch to the flavor, which can easily be done to preference. Otherwise, empty the soup into a small saucepan and simmer until heated through on medium-low heat.Easy and a tasty. ![]() If the previously frozen soup is completely thawed, you can simply microwave it until it’s hot. When it comes time to reheat, you have two options. I keep it in the sink so that the condensation doesn’t get my countertop wet! Otherwise, I place it in the sink and let it thaw there for a few hours. That is if I remember to take it out before I head off to work. I like to take the frozen soup out of the freezer and place it on the lowest shelf in my fridge. This is why a tight lid/seal is so important. The soup will keep fresh-tasting in the freezer for up to three months. Make sure your containers have a tight-fitting lid. Once the soup is completely cooled, transfer it to freezer-friendly containers. The second greatest thing about 30-Minute Butternut Squash Soup is that it freezes extremely well. Serve immediately.įirst and foremost, this soup is absolutely wonderful! It’s the creamiest soup I’ve ever eaten, even though there’s not a bit of cream to be found in it. Be careful with splatters! This soup is hot! Taste soup and season if needed. Or, transfer the soup to a countertop blender and puree. Use a hand-held immersion blender to puree the soup. ![]() Reduce the heat to simmer, place a lid on pot, and allow the soup to cook for 20 minutes, stirring occasionally.īy now the onions, garlic, and butternut squash should be tender and cooked all the way through. The soup should come to a boil in about five minutes. Turn on the heat to medium-high and bring the soup to a boil, stirring occasionally. ![]() Let me give you the details.ĭump all of the ingredients into a large soup pot, or Dutch oven. It’s basically a matter of bringing it all to a boil and then letting it simmer. And, all of the ingredients go into the pot at the same time. Making this soup couldn’t get any easier! Remember, I told you this was a one-pot soup. I find that so many stocks are way too salty, so I always use low-sodium stock and taste the soup for seasoning.Ĭlick on your most used social media icon below and follow me! Vegetable Stock – Use a stock that you’re familiar with.Herbs – Dried thyme and dried oregano provide that home-style, simmered all-day flavour that we all know and love.Garlic – Minced fresh garlic gives this soup such a burst of flavour!.One large white onion will give you a heaping cup of finely diced onion. Onion – I used a large white onion, but you can use shallots or yellow onion.Longer cooking times will no doubt take a bit more vegetable stock too since it will evaporate more when being simmered. If you use fresh, you will need to cook the soup longer. Butternut Squash – I used store-bought, frozen butternut squash cubes.For exact amounts and measurements, refer to the printable recipe card located near the bottom of this post. The following is a list of the ingredients needed to prepare this recipe. INGREDIENTS NEEDED TO PREPARE THIS 30 MINUTE BUTTERNUT SQUASH SOUP
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