Squash Soup base - vegetarian or not. 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 Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. Apple and winter squash are fantastic together.

Hello everybody, hope you are having an incredible day today. Today, I will show you a way 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 popular of current trending foods in the world. It's appreciated by millions daily. It's easy, it is fast, it tastes delicious. Squash Soup base - vegetarian or not is something that I've loved my whole life. They are nice and they look fantastic.

To begin with this recipe, we must 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:

{Get 1 of quarter squash, peeled & sliced.
{Get 1 of medium red onion, coarsely chopped.
{Make ready 3 cloves of garlic, coarsely chopped.
{Take 1 cup of water.
{Take 1/4 pc of a stock cube (vegetable if vegetarian, chicken if not).
{Take to taste of Salt.
{Get of ~ VARIATION SUGGESTIONS ~ (optional).
{Get 1 spoonful of crushed crispy bacon (optional).
{Take 1 spoonful of sliced ham (optional).
{Make ready 1 spoonful of shredded leftover chicken (optional).
{Make ready 1 of diced cooked baby potato (optional).
{Get 1-2 of dollops cream (optional).
{Take 1-2 Tbsp of coconut cream (optional).

They are the perfect pair for this cozy, vegan butternut squash soup. For a slightly different flavor that still features classic fall produce, substitute a ripe pear for the apple. —Taste of Home Test Kitchen, Milwaukee, Wisconsin Thanks, this is the base for for what I needed. I didn't have coconut milk so I used tofu to make it creamy. I also roasted a fennel bulb along with the squash and added it to the soup because why not.

Instructions to make Squash Soup base - vegetarian or not:

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.
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)..
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..
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.

Turned out great 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. 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. Or you can change it up a bit to make it more customized. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, it's not too rich and wonderfully healthy.

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