1 16-oz. can
Butternut Squash Three Ways | Jamie & Gennaro | Realtime Recipes
Healthy, cheap and nutty - no not Jamie Oliver, we are talking butternut squash! Jamie was live to show how versatile this nutritious vegetable can be with three quick recipes all shot in real time with the very lovely Gennaro Contaldo.
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Spiced pumpkin soup | Gourmet Traveller
Australian Gourmet Traveller video recipe for spiced pumpkin soup. Subscribe to our channel here:
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Roasted Pumpkin Soup | Kenji's Cooking Show
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Recipe:
Cut a kabocha or kuri squash into quarters and scoop out the seeds. Cut off the hard areas around the stem.
Place the squash on a large sheet tray or in a Dutch oven and rub with a couple tablespoons of olive oil to coat every surface. Add a sliced onion and a few slices of ginger do the same. Season it all with salt and pepper. Add some herbs and their stems on top of you have any around.
Roast in a preheated 375ish oven until everything is tender - about 45m to an hour. Blend it in a blender, a food processor, or with a hand blender, adding stock or water to get it to a nice creamy consistency. Adjust the seasoning with more salt and pepper. If you want, sweeten. A bit with maple syrup, honey, molasses, golden syrup, or brown sugar. Or whatever other sweet thing you have on hand. Eat it by yourself or with other people.
Spicy Butternut Squash Soup Recipe - Easy & Tasty Winter Recipes by Warren Nash
My spicy butternut squash soup recipe is easy to make and is also vegan friendly. It’s a deliciously tasty winter warmer spiced with fresh chilli.
This soup recipe can also be made in the slow cooker. Simply sauté the onion, garlic and chilli first. It’s also a great tasty spiced meal for weight loss as it’s low in calories.
Get the directions for my spicy butternut squash soup recipe on my website:
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Ingredients (Serves 4 | Prep time: 15m | Cooking time: 20m | 64 calories & 1.4g fat p/serving):
- 1 Onion
- 2 Cloves of Garlic
- 1 Butternut squash
- 1 Carrot
- 1 Vegetable stock cube
- Oil (to fry)
- Parsley (to garnish)
- 1 Red chilli
Homemade Restaurant Quality Butternut Squash Soup
This Butternut squash soup is a really hard one to beat on a cold winter's day. The brown butter in combination with the roasted squash and rosemary salt is a match made in heaven.
Butternut squash soup recipe
4 lbs butternut squash
1 large yellow onion sliced
3 shallots sliced
1 leek sliced
7 medium bunched carrots chopped
5-7 cloves of smashed garlic
4 tbsp avocado oil (any neutral oil is fine)
10 cups of veggie stock
1 1/2 tsp rosemary salt
1/2 tsp fresh ground black pepper
1 stick of unsalted and browned butter
1 cup heavy cream warmed up
Soup Garnishes Galore
Rosemary salt Crostini
1/3 French bread loaf
1/4 cup olive oil
1 teaspoon rosemary salt
Bacon bits
1/2 lbs bacon frozen and cut into cubes
2 tbsp fresh cut chives
1 tbsp per serving whipped creme fraiche
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How To Make The Best Creamy Pumpkin Soup
Learn how to make the easiest and best Creamy Pumpkin Soup. This Pumpkin Soup recipe is quick, cheap and very easy to make. Its rich, sweet, savory and has a perfect consistency. Served with some toasted bread this Creamy Pumpkin Soup will warm you up on those cold winter days. Please enjoy!
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Serves 4 - 6
Ingredients -
1.2kg (2.6lbs) - Butternut Pumpkin (Squash), Diced
2 - Carrots, Peeled and Sliced
2 - Celery Stalks, Sliced
2 - Cloves of Garlic, Thinly Sliced
2 - Brown Onions, Roughly Chopped
1 - Spring Onion (Green Part Only), Thinly Sliced
1.2 Litres - Vegetable Stock (Can be substituted for chicken stock)
150ml (3/4 Cup) - Double Cream (Can be substituted for coconut milk)
Seasoning to taste
Nutmeg - Grated to serve
Cream to serve
Toasted bread to serve
How To Make Vegetable Stock -
How To Make Chicken Stock -
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Song - Coffee and Unicorns
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