Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, squash soup base - vegetarian or not. One of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Squash Soup base - vegetarian or not is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Squash Soup base - vegetarian or not is something that I have loved my entire life. They’re fine and they look fantastic.
Steps 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). 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.
To get started with this recipe, we must 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:
- Get 1 quarter squash, peeled & sliced
- Make ready 1 medium red onion, coarsely chopped
- Take 3 cloves garlic, coarsely chopped
- Get 1 cup water
- Make ready 1/4 pc a stock cube (vegetable if vegetarian, chicken if not)
- Get to taste Salt
- Get ~ VARIATION SUGGESTIONS ~ (optional)
- Make ready 1 spoonful crushed crispy bacon (optional)
- Make ready 1 spoonful sliced ham (optional)
- Prepare 1 spoonful shredded leftover chicken (optional)
- Get 1 diced cooked baby potato (optional)
- Make ready 1-2 dollops cream (optional)
- Make ready 1-2 Tbsp coconut cream (optional)
I headed to the farmers market in search of butternut squash. I was talking with one of the local farmers and he said that was early in the season for butternut but the prices. I created this soup on Christmas Eve and it was a huge hit. The roasted squash caramelizes giving the soup that extra depth of flavor.
Steps 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
This soup has a very creamy consistency but is completely dairy-free except for the optional garnish of sour cream (I did this on purpose due to a guest who is allergic to dairy). Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Add the garlic, curry powder and thyme. Squash season is right around the corner, and with it comes endless possibilities for soups, pies, side dishes, casseroles, and more. From yellow squash to butternut squash to kabocha squash, you've probably noticed more than a few types of squash at your local farmers market or grocery store.
So that’s going to wrap it up with this exceptional food squash soup base - vegetarian or not recipe. Thanks so much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
