Squash Soup base - vegetarian or not
Squash Soup base - vegetarian or not

Hello everybody, I 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. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.

Great recipe for Squash Soup base - vegetarian or not. I used to not like eating squash, as I didn't like the texture. But I later on realized I liked it mashed into a soup.

Squash Soup base - vegetarian or not is one of the most favored of recent trending foods on earth. It is simple, it is fast, it tastes delicious. It’s enjoyed by millions daily. Squash Soup base - vegetarian or not is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few ingredients. You can cook squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Squash Soup base - vegetarian or not:
  1. Get 1 quarter squash, peeled & sliced
  2. Get 1 medium red onion, coarsely chopped
  3. Get 3 cloves garlic, coarsely chopped
  4. Get 1 cup water
  5. Prepare 1/4 pc a stock cube (vegetable if vegetarian, chicken if not)
  6. Make ready to taste Salt
  7. Prepare ~ VARIATION SUGGESTIONS ~ (optional)
  8. Take 1 spoonful crushed crispy bacon (optional)
  9. Make ready 1 spoonful sliced ham (optional)
  10. Make ready 1 spoonful shredded leftover chicken (optional)
  11. Take 1 diced cooked baby potato (optional)
  12. Prepare 1-2 dollops cream (optional)
  13. Make ready 1-2 Tbsp coconut cream (optional)

Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. This Vegetarian Butternut Squash Soup is wonderfully easy to make, yet carries a surprising depth of flavor, especially by adding Vermont Creamery's Crème Fraiche as a rich and velvety topping.

Steps to make Squash Soup base - vegetarian or not:
  1. 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
  2. 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).
  3. 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.
  4. 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

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. A hearty, but healthier squash soup made with creamy kabocha squash, turkey meatballs, shiitake mushrooms, shrimp and chicken broth. The soup is topped with fresh scallions and cilantro. Serve with jasmine rice and a small bowl of fish sauce and chopped Thai chiles. When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible.

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