Looking at this Butternut Squash Soup reminds me of everything I love about fall. Add more hot broth for a thinner soup. I've made this soup too many times to count now. Cook and stir until onion is translucent, about 3 minutes. You can make the soup thick or … Delicious! It is simply delicious! Turned out to be smooth and delicious! 1 leek, cleaned and chopped. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. Set the Instant Pot to "sauté". Brush cut side of butternut squash with olive oil and place on a baking sheet, cut-side down. Bring soup to a boil, reduce heat, and simmer until flavors are well combined, about 15 minutes. This aromatic soup is as nourishing as it is tasty. I almost always alter recipes and this one was not exception. Puree soup with an immersion blender until smooth. Stir in reserved squash. Even better the next day. In a saucepan, heat the olive oil on medium/high heat and fry the squash, carrot, onion and ginger for about 5 minutes. Yummy! This soup is delicious. Combine the roasted squash with the stock, honey, and ginger in a large pot. 2. 2-1/2 teaspoons curry powder. Set aside. Cut squash in half lengthwise and scoop out seeds; reserve, if desired … Return to the pan. Amount is based on available nutrient data. Add squash, apple, pecans and brandy, if desired. I love growing the butternut squash. 1 butternut squash (medium to large sized) 2 tbsp sunflower oil; 1 pinch sea salt; Preparing the soup. Bake, uncovered, at 450° for 30 minutes, stirring every 15 minutes. Your daily values may be higher or lower depending on your calorie needs. Info. (15 to 20 minutes) Add the stock, reserved squash, salt and pepper and bring to a simmer. If using a regular blender, … It's my favorite recipe! Scrape flesh into a bowl with a spoon and set aside. A creamy, dairy-free butternut squash soup with fresh orange, ginger and pumpkin seeds. Add the cubed squash and chicken or vegetable broth. I made this and it was AMAZING - I can't eat onions so roasted a garlic head with the squash - the flavor was perfect, the spices warmed my mouth, delicious!!!! I made it again today and used extra squash & carrot instead of potatoes. The whole family liked it. Add olive oil, onions, and a pinch of salt. If you would prefer to just have a taste, slice and remove before blending. Place one-fourth of squash mixture in a blender; process until smooth. Bring to a boil. Melt butter or margarine in stock pot, and add onions. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes. Taste of Home is America's #1 cooking magazine. I added a little local honey and a tablespoon or so of brown sugar. In a large pot, saute the ginger (2 tablespoon) and diced onion in oil (1 tablespoon) over medium heat until softened (about 3 minutes). How to make Butternut Squash Soup: Roast the butternut squash; Sauté the apples, shallots, garlic and ginger. salt and black pepper as required. Using a hand blender, or in batches in a regular blender, purée the soup. Season with ginger, curry, cumin, sugar, salt, and pepper… Stir in milk; heat through. Add the stock (2 cups), bring to a boil. 1 tablespoon minced fresh gingerroot. I also added a little local honey and a tablespoon or so of brown sugar. Then add the scoops of cooked butternut squash, all 4 cups of broth, maple syrup, nutmeg and a few twists of freshly ground black pepper. Add onion; cook and stir 3 minutes or until slightly softened. Oromocto, New Brunswick, Gingered Butternut Squash Soup Recipe photo by Taste of Home. And, I didn't puree the soup. This Roasted Butternut Squash Soup with Ginger and Orange juice is warm, smooth and silky. 327 calories; protein 5.1g 10% DV; carbohydrates 51.4g 17% DV; fat 14.1g 22% DV; cholesterol 37.3mg 12% DV; sodium 269.5mg 11% DV. I truthfully did it to taste, and I suggest you do the same if you like these spices. Add the nutmeg, season with additional salt and pepper, to taste, and stir to combine. Bring to a boil. I like my soup thick, so I don't add a ton of vegetable broth, but feel free to thin it out with more broth. Stir in broth. If you love ginger, cut ginger in small pieces and blend with the soup. Allrecipes is part of the Meredith Food Group. Bring the mixture to a simmer and cook, stirring … Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Cool slightly. Add the apple, onion,ginger and garlic and cook, uncovered, stirring once or twice until lightly browned. This rich and creamy butternut squash soup is the perfect thing to enjoy on a fall day or just when you want … In a large pot, melt the butter. baking pan. I truthfully did it to taste, and I suggest you do the same if you like these spices. Add the squash and the chicken stock, cover and simmer for 20 … Information is not currently available for this nutrient. Roast the squash for about 1 hour and 20 minutes, until tender; cut into large pieces. 4 pounds butternut squash, peeled and cubed (about 8 cups) 6 teaspoons olive oil, divided. When the veggies have started to brown, add the garlic and saute for … Percent Daily Values are based on a 2,000 calorie diet. Definitely a great base recipe. 1 onion, chopped. I substituted almond soy milk as that is all I use. Add coconut milk. And keeping the health of your family in the forefront is … I make this soup all the time now. The rich colors, tastes and warm toasty feelings you get when you’re snuggled up with a good bowl of soup. I almost always alter recipes and this one was not exception. © Copyright 2020, Our Top 20 Most Cherished Christmas Cookies, Make-Ahead Breakfast Minis to Save Your Mornings, 15 Classic Sandwiches That Make Lunch Legendary, 14 Nights of Dinner Ideas All Under $2 Per Serving, 15 No-Yeast Breads for Quick and Easy Baking, 10 Easy Christmas Cookies for Once-a-Year Bakers, 9 Chicken Stew Recipes That Make for Comforting Dinners, 10 Leftover Turkey Meals to Freeze for Quick Weeknight Dinners, 16 Mom-Approved Christmas Cookies to Sweeten the Season, 18 Spicy Korean Recipes That Showcase Gochujang Chile Paste, Nutrition Heat 1 tablespoon butter and olive oil together in a skillet over medium heat; cook and stir onion until softened, 5 to 10 minutes. (I also used the immersion blender, so easy!). This is basically fall in a bowl. In a soup kettle, saute onion in butter and remaining oil for 5 minutes or until tender. So, I took another pound of butternut squash (I didn't have potatoes) and microwaved until soft, and added it to the roasted squash. If you want a true vegetarian dish, simply substitute vegetable stock for the chicken broth. Preheat the oven to 350 degrees F (175 degrees C). In the past couple of weeks, we’ve had temperatures around 100˚ for a few days and all I … I didn't use the potatoes, I used a brick of frozen pureed squash & carrots instead. I usually make a huge pot of soup and freeze parts of it before adding the cream. Add the olive oil and onion to the pot, stirring until soft and browned, … Very good! The opportunities are limitless. Then I finished it off with maybe a 1/4 t. cinnamon and 1/4 t. nutmeg. Melt butter in a large pot over medium heat and cook onions until soft and translucent, about 5 minutes.
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