How To make Squash Soup
1 ea Butternut, buttercup or
-- acorn squash 1 tb Oil
1 ea Onion, chopped
1 ts Ginger, grated
2 ea Apples, peeled & chopped
2 1/2 c Vegetable stock
1/2 ts Dried thyme leaves
Salt & pepper 2 tb Parsley, chopped
Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.)
How To make Squash Soup's Videos
pumpkin soup recipe | how to prepare easy creamy pumpkin soup
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pumpkin soup recipe | how to prepare easy creamy pumpkin soup with detailed photo and video recipe. perhaps one of the healthy, easy and most popular soup recipes prepared within minutes with roasted pumpkins. it is basically prepared with just three main ingredients including the juicy pumpkin, garlic and fried onions. it is perfect staple food for the upcoming winter season.
pumpkin soup recipe | how to prepare easy creamy pumpkin soup with step by step photo and video recipe. the recipe is very simple and is prepared by roasting the pumpkin and some onions. it is followed by grounding the roasted veggies into thick batter. later it is topped with fresh cream and served.
Roasted Pumpkin Soup Recipe
Today I'm sharing with you a recipe to make Roasted Pumpkin Soup. It's delicious and a super easy and healthy recipe to make. It's perfect for lunches and freezes well!
I've roasted the pumpkin because I think it gives the soup a lot more flavour than if you were to boil the pumpkin that is in a lot of other pumpkin soup recipes. This recipe is vegan vegetarian gluten free and diary free. It's low calorie and and an easy healthy recipe.
If you would like to see more healthy soup recipes then give this video a like and let me know in the comments down below!
A printable recipe will be linked on my website here
If you like this video and found it helpful don't forget to thumbs it up and subscribe for more recipe videos! I am always on the lookout for more ideas so if you have any requests please leave me a comment below letting me know what you would like to see.
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EQUIPMENT
Chef Knife
Roasting Dish
Fry Pan
Blender
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RECIPE
1kg / 2.2 pounds Pumpkin
30 ml / 1 oz / 2 Tablespoon Oil
Salt & Pepper
1 Onion
3 Cloves Garlic
15 ml / 1 Tablespoon Ground Coriander Seeds
750 ml / 25 oz / 3 Cups Vegetable Stock
Preheat the oven to 180C or 350F. Remove the seeds from the pumpkin and slice into wedges. Place the pumpkin into a roasting dish and pour over 1 Tablespoon of oil and season with salt and pepper. Place into the oven to roast for 1-2 hours or until the pumpkin is soft and caramelised at the edges. Leave the pumpkin to cool while you prepare the remaining ingredients. Heat 1 Tablespoon of oil in a pan over medium heat. Slice the onion and add to the pan. Crush 3 cloves of garlic and slice thinly, add to the pan and cook for 10 minutes. You don't want to colour the onion just cook it until it is soft and clear. While the onion and garlic are cooking remove the pumpkin flesh from the skin. Use a spoon and scoop it out placing into a bowl. Add the ground coriander seeds to the onion and garlic, stirring until fragrant. Pour in 2 cups of the stock, reserving the last cup, and stir. Pour the stock mixture into a blender and top with the pumpkin. Blend until there are no lumps. If you would like the soup to be a thinner consistency add more of the stock. Pour into a bowl, garnish with cream and parsley and serve with crusty bread.
Serves 4
Calories 158 | Fat 8g | Protein 4g | Carbs 23g | Sugar 6g |
Sodium 661mg
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the coziest Roasted Garlic Butternut Squash Soup. ????????
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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Jamie's Super Squash Smoothie |
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The coziest & creamiest soup to make for dinner this fall!
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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.