Strain the stock through a fine strainer. Bring the water to a boil and reduce the heat so the stock simmers for 45 minutes to 1 hour. Serve garnished with fresh chives and thyme leaves.ĭark green ends from the leeks OR 1 onion cut into 1” chunksĢ large sprigs fresh thyme or 1 teaspoon dried.Add additional stock if the soup is too thick. Stir in the almond milk and the reserved 3 cups of diced squash. Or puree the soup in batches in a regular blender and return it to the pot. Use an immersion blender to puree the soup in the pot. Remove the herb stalks from the soup, leaving behind the leaves.Prepare the almond milk in a blender: Blend together the slivered almonds and 2 cups of vegetable stock for 4 minutes until smooth.Cover the pan and simmer the soup for 10 minutes. Stir in 5 cups vegetable stock and the salt and pepper. Add the 5 ½-6 cups roughly chopped squash to the pot.Stir in the fresh thyme and rosemary and cook another minute. Cover the pan and cook, stirring occasionally, for about 10 minutes until just beginning to color. When hot stir in the sliced leeks or onion. For the soup, pour the oil into a large soup pot over medium heat.You should have about 5 ½-6 cups of roughly chopped squash. Peel and roughly chop the remaining squash. When cool enough to handle, peel and dice 3 cups of it and set aside. When the squash is done, put it aside to cool.While the squash is cooking prepare the Easy & Basic Vegetable Stock (recipe below) or use prepared stock.Bake the squash 30-45 minutes till just tender. Place it cut side down on parchment paper on a baking pan. Makes 12 cups of soup Printer-Friendly RecipeĤ ½-5 pounds buttercup squash or another winter squashħ ½ cups Easy & Basic Vegetable Stock (recipe below), dividedĤ cups leeks, sliced into 1/8 th inch roundsĢ teaspoons salt if using unsalted vegetable stock New York City Highlights - Apples to Za’atar, Part 1 and New York City Highlights - Apples to Za’atar, Part 2 Roasted Buttercup Squash Soup-Creamy Smooth w/ Chunks of Sweet Squash Vegan, gluten-free and dairy-free. I’ll share some highlights of our trip with you after our return. We’re also enjoying some of the many tastes and delights that New York City and Brooklyn have to offer. We’re spending the week with our new grandbaby and his parents. Here’s another soup starring winter squash you might enjoy: Winter Squash Soup w/ Apple & Ginger BTW We’re in New York City! Then, add garlic and cook until fragrant, about 1 minute. Add onions and until soft and translucent, about 3-4 minutes. First, grab a large cooking pot and heat oil over medium high heat. And adjust the salt and pepper and consistency to your taste. This 30-minute butternut squash soup is super easy to make in one pot. This is a very easy soup made with only a few ingredients providing great depth of flavor.įeel free to substitute an onion for the leeks and another winter squash such as butternut or kabocha for the buttercup. Kind of inspired by and adapted from my favorite recipe for Country-Style Leek & Potato Soup, this recipe evolved during the process of preparing it. This large beauty seemed destined for the soup pot. A firstīuttercup squash are usually so small and dainty that I just roast wedges of them sprinkled with a bit of coarse salt. Hmm, I had a plan for a deeply nurturing, richly textured Roasted Buttercup Squash Soup. It came home with me just a few days before from the farmers’ market. The gorgeous, almost 5 pound buttercup squash sitting on the kitchen counter. Soup, hot comforting soup was on my mind. We turned the heat on for the first time in months. The wind was blowing the blinds and clanging the chimes. It was a dark and stormy late summer morning. You can learn more about safely canning pumpkin and winter squash products here.Roasted Buttercup Squash Soup-Deeply Nurturing, Richly Textured There is no safety-tested method currently recommended for canning squash or pumpkin soups at home. Keep frozen soup for up to 3 months, and be sure to label well - soup is one of those foods that's notoriously hard to identify once it's frozen! Is there a way to safely can winter squash soup? Otherwise, just use a heavy-duty freezer bag, or other freezer-safe container. If you have a vacuum sealer that can be used with soups, that's a great way to make soup last a very long time in the freezer. Yes! This winter squash soup freezes wonderfully. My absolute favorite is a buttercup type squash called "Uncle David's Dakota Dessert Squash" - but this soup recipe is delicious made with acorn, butternut, pumpkin, or really any kind of hearty winter squash type. What kind of squash is best for making soup? Made without chicken broth, it's also vegetarian. The other wonderful thing about this soup is that it's wonderfully frugal, and a great way to use up leftover winter squash of any kind.
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