Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Replace the coconut milk with an extra cup or so of chicken broth. Cover the pot and bring to a boil over high heat. Ingredients 2 red onions 2 carrots 4 cloves garlic 2 sticks of celery - 1 fresh red chilli 2 sprigs fresh rosemary olive oil 16 fresh sage leaves. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Instructions In a large stock pot, combine the broth, squash, onion, and apple. Add a little more salt, if needed, before serving. It’s a holiday staple not only because of the abundance of squash during the season but also because of its flavor. Butternut squash soup is a thick soup made from carrots, potatoes, and as you might have guessed, butternut squash. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Get ready to impress your family and friends with the best butternut squash soup there is Butternut Squash Soup. Cook onion, stirring occasionally, until softened and golden, about 15 minutes. Drain on paper towels discard fat from pot but do not wipe clean.
Step 4 Transfer roasted items to a medium to large soup pot. 1 ¾ cups water Directions Cook bacon in a large pot over medium heat, flipping once, until brown and crisp, about 15 minutes.Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.Transfer squash mixture into a blender cover and hold the lid down with a potholder and pulse a few times before leaving on to blend. Stir in broth and cook on high until squash is tender, about 20 to 25 minutes. Cover and microwave on high for 4 minutes peel squash. Use your hands to toss everything around so it’s evenly coated. Combine squash, onions, and butter in a large microwave-safe bowl. Sprinkle with salt, pepper and drizzle oil over top. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.Serve the soup in warmed bowls with some good bread, also served warm. Then return it to the pan, add the chives and re-heat gently without letting it boil – no more than a simmer. When the time’s up, pour the whole lot into a liquidiser and whiz to a smooth puree (you may have to do this in two batches so have a bowl to hand).
Butternut squash soup recipe how to#
You can watch how to chop onions in the Cookery School Video on this page.Īfter that add the stock and the milk and a little freshly milled pepper, then return the lid and, still keeping the heat low let the soup simmer very gently for another 20 minutes. Enjoy our rich squash soup recipe, made with butternut squash, granny smith apples. Pop a lid on and, keeping the heat low, allow the vegetables to sweat and release some of their juices for 20 minutes. Warm up more mealtimes with our Butternut Squash Soup with Apple recipe. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt. Next chop the onion (same-size slices) followed by the squash into 1 inch (2.5cm) cubes. Then finish slicing them lengthways and slice them across into approx. Then using a small sharp knife, slit the lengthways to about halfway down, then fan the layers out under a cold running tap to wash them.
Butternut squash soup recipe plus#
If you’re using the pristine-looking leeks from the supermarket, don’t be deceived: minute particles of sandy grit can lurk beneath the tightly clustered layers – so begin by trimming off the roots plus most of the very green part and the tough outer layers. This Butternut Squash Soup recipe is rich, creamy, delicious, and best of all easy to make In this cozy fall favorite, butternut squash is roasted until tender and then simmered with onions, broth, and warm spices.
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