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

Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, squash soup base - vegetarian or not. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.

Squash Soup base - vegetarian or not is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It’s easy, it’s fast, it tastes yummy. They’re fine and they look fantastic. Squash Soup base - vegetarian or not is something that I have loved my whole life.

I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as.

To begin with this recipe, we must prepare a few ingredients. You can have squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you can achieve it.

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

This soup is super easy to prepare and makes a great addition to any party, potluck or as the main course on a busy weeknight. How to make the most delicious Celery Soup that is simple, easy and healthy! A simple and healthy vegan Thai butternut squash soup recipe made with lemongrass and coconut Coconut milk - you want high-quality and full fat coconut milk for the richest, creamiest soup base. you can control the thickness of this soup. If you want it thicker, do not fully cover the butternut.

Instructions 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

Vegan Butternut Squash Soup is warm, comforting and delicious. It will warm up holiday guests before the big meal on Thanksgiving! With temperature dipping down, soup must very well be on your Thanksgiving menu and if not, I insist you make this Vegan Butternut Squash Soup. Creamy vegan butternut squash soup with coconut milk is the perfect fall meal. Using whole-food ingredients to create simple plant-based recipes that are bursting with flavor.

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