leftyes.blogg.se - Buttercup squash and carrot soup

#Buttercup squash and carrot soup full
#Buttercup squash and carrot soup free

Using a blender, blend all of the ingredients in batches with some of the cooking stock, and place in a large bowl.(If soup is too thick, add a little additional stock.).

Fresh lemongrass paste and Thai red curry give this soup citrusy, spicy flavors while the coconut milk brightens it up.

Cool the onion and apple mixture to room temperature. 67 Jump to Recipe This butternut squash and carrot soup recipe with ginger and coconut milk is so smooth and creamy, you can sip it from a mug.

Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.

Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.

Puree soup with an immersion blender until smooth. Simmer until rutabaga and squash are soft, about 1 hour. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf.

Cook the onion until translucent, stirring often, about 6 to 7 minutes. Pour vegetable broth into a large pot over medium heat.

In a large saucepan, heat the olive oil over medium heat until lightly smoking.

Cool to room temperature, then scoop out the flesh.

Bake the squash in the oven until fork tender, about 25 minutes.Cut the squash into 2-inch pieces, and toss with olive oil.Scoop out the seeds with a spoon and discard.Line a baking sheet with aluminum foil.Jump to Recipe Table of Contents Butternut squash soup is the ultimate fall flavor that brings cozy thoughts of a comforting meal.

#Buttercup squash and carrot soup full

I enjoy a mug of this soup without any embellishment for lunch, but if I am saving it for dinner, I often garnish the soup with crisp bacon bits, crunchy croutons or lightly toasted pumpkin seeds, and fresh chopped parsley. Recipe Review Recipe This creamy butternut squash soup is full of all the beautiful spiced and sweet flavors of fall. Any flavorful variety of apple will work well in this recipe including Pink Lady, Ambrosia, Granny Smith, or Gala. If you do not have homemade stock on hand, buy a low sodium organic brand that you prefer. I usually have a variety of homemade stock in my freezer, and I prefer to use either chicken or vegetable broth in this soup. One day when I realized that I was out of carrots, I found that you can substitute sweet potatoes for the carrots, which changes the taste slightly but still allows the soup to maintain its vibrant color and smooth texture.

#Buttercup squash and carrot soup free

I am a huge fan of both ginger and garlic, so I include a lot of both in this soup, but if you are not as big a fan as I am, feel free to decrease the amount used. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. For over a month, I have been doing a lot of juicing, interspersed with big salads and soups, and this soup has become my all time favorite. I am completely obsessed with this soup! I have made this soup five times so far this year, which works out to more than once a week, and I still find myself craving it.