Step-by-Step Guide to Make Award-winning Squash Soup base - vegetarian or not

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to make a distinctive dish, squash soup base - vegetarian or not. One of my favorites. This time, I’m gonna make it a bit tasty. 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. I prefer doing it by hand with a fork, no food processor, so it doesn't come out too pureed.

Squash Soup base - vegetarian or not is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Squash Soup base - vegetarian or not is something that I’ve loved my entire life. They’re fine and they look wonderful.

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

Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. This vegan butternut squash soup is simply the best.

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

Using a spoon, scoop out seeds from each half of the bulb; discard seeds. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. 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.

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