This Squash Soup recipe is super easy.
Cut squash in half and clean out seeds.
Rub olive oil all over the inside.
Add salt n pepper for flavouring… go on, be generous.
Add salt n pepper for flavouring… go on, be generous.
Place squash face down on parchment paper on cookie sheet.
Bake at 400 for 45 mins.
Bake at 400 for 45 mins.
Once cooked, let cool about 10 minutes and scoop out the tender squash.
Set it aside in a bowl.
Sautee 2 large diced onions with 4 cloves of garlic…
add more if you want bolder flavour.
add more if you want bolder flavour.
Add in the squash and 1 litre of vegetable stock.
Stir all together to combine then puree in a blender
or use a hand held blender to do the same.Add a little water if its too thick…. Just a bit.
Get to your desired texture.
Stir all together to combine then puree in a blender
or use a hand held blender to do the same.Add a little water if its too thick…. Just a bit.
Get to your desired texture.
Now for the flavour part…
This is optional but I love the extra flavour it gives.
This is optional but I love the extra flavour it gives.
Put the squash peels in the blender and add half litre or so of coffee cream.
Puree til the peels are blended blended smoothly.
Puree til the peels are blended blended smoothly.
Pour this mixture in the pureed soup base.
Stir til all combined. It looks like a latte when you mix it in.
Heat to your preferred temp stirring frequently.
Serve it up!
I hope you enjoy it!
Dennis
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