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

Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to make a distinctive dish, squash soup base - vegetarian or not. One of my favorites food recipes. For mine, I’m gonna make it a bit unique. This will be really delicious.

Squash Soup base - vegetarian or not is one of the most favored of recent trending foods on earth. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions daily. They’re nice and they look wonderful. Squash Soup base - vegetarian or not is something that I’ve loved my entire life.

To help create a tasty vegetarian broth, minced garlic and finely chopped onions can be sauteed in cooking oil. Ginger, curry or sage can make an excellent seasoning for butternut squash soup. It's not typically a good idea to use a combination of strong spices or herbs. I am looking to prepare a roasted squash soup base/stock.

To begin with this particular recipe, we must first prepare a few components. You can cook squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you cook that.

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

Add butternut squash soup to pasta sauce to give it a different texture and add nutritious veggies. I don't like this at all. And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo' fo' yo' money straw for maximum suction efficiency.

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

And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo' fo' yo' money straw for maximum suction efficiency. This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. This comforting, ginger-laced soup just so happens to be vegan, and is exactly what we want when we feel like we've been overindulging a bit. It's time to break down your squash! (We promise it's not as scary as it sounds.) Delicious and healthy (vegetarian) Roasted Acorn Squash Soup that is quite easy to make.

So that’s going to wrap this up for this exceptional food squash soup base - vegetarian or not recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!