Squash (ed) Soup!
Squash (ed) Soup!

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, squash (ed) soup!. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. In a large pot over medium heat, heat oil.

Squash (ed) Soup! is one of the most well liked of current trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes delicious. Squash (ed) Soup! is something that I’ve loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can cook squash (ed) soup! using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Squash (ed) Soup!:
  1. Take 1/2 butternut squash, peeled and cubed into 3cms pieces
  2. Get 2 medium carrots, roughly chopped
  3. Take 1 handful chopped cavolo nero or kale leaves
  4. Take 2 diced onions
  5. Take 4 celery sticks diced
  6. Get 3-4 cloves garlic, crushed or chopped
  7. Prepare 3 cms fresh ginger, peeled and chopped
  8. Take 1 tbsp coconut/olive oil
  9. Get Freshly ground black/long pepper
  10. Get 1 tsp herby salt (Herbamare)
  11. Make ready 1-2 vegetable stock cubes (optional)
  12. Make ready 1 heaped tsp ground turmeric
  13. Make ready 1 heaped tsp ground cinnamon
  14. Make ready 1 heaped tsp fennel seeds
  15. Make ready 1 heaped tsp cumin seeds

Pour in enough of the chicken stock to cover vegetables. Add the pumpkin puree, butternut squash, chicken stock,. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Instructions to make Squash (ed) Soup!:
  1. Use the oil to fry the onion over a low heat in a large heavy bottomed saucepan until they soften.
  2. Add the garlic, ginger, celery and spices and fry for a further minute, stirring to prevent sticking.
  3. Add the water (pre-boiled to speed things up!) to the pan with the squash, carrots, stock (if using), salt and pepper.
  4. Bring to the boil, cover and simmer for around 30 mins or until the squash and carrots are soft.
  5. Add the cavolo nero/kale and simmer for a further 5 mins.
  6. Take the soup off the heat and squash it to your preferred consistency using a humble potato masher! This creates a delicious and hearty soup that still has texture. It can be blended if preferred, but you will need to change the name!

If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. Use a heavy chef's knife or cleaver (it helps if you have a rubber mallet as well) to cut the kabocha squash half into a few large pieces. In a large saucepan, heat butter over medium-high heat. Add broth, apples and water; bring to a boil.

So that is going to wrap this up for this special food squash (ed) soup! recipe. Thank you very much for reading. I am sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!