This recipe was originally published in 2014 and re-published in 2019 with an updated video. Add onions cook, stirring occasionally, about 5 min, until soft but not browned. Enjoy!Ĭheck out our Intense Winter Squash and Pumpkin Guide Our favorite is the OXO peeler.Ī great chefs knife is invaluable for slicing the squash ![]() Helpful tools to prep the butternut squash: This recipe was originally published in 2014 and re-published in 2016 with new video & recipe updates. Can’t wait to eat our way through this season! With a vegetable peeler, peel the squash. While the onion cooks, trim the top and bottom ends off of the butternut squash. Add the onion and cook until softened and fragrant, about 8 to 10 minutes, stirring occasionally. Since truffle oil can be a bit overwhelming for some people, if we are serving it to a group of people, we’ll lightly truffle oil the soup, and then add a drizzle of oil to the individual portions to taste. In a medium saucepan, heat the olive oil over medium heat. To give the soup a little bit more of an earthy punch we’ll often add a touch of truffled olive oil to the soup. Combined with some nice aromatics, (onion, herbs, etc…) a good chicken or vegetable stock, pureed up and seasoned to taste. Mushroom is nearly always a must for our versions. We love our butternut squash soups to have a bit of earthiness to them. ![]() Satisfying and Simple Butternut Squash Soup In a large stockpot over medium-high heat, combine olive oil, butternut squash, carrot, apple, bell pepper, garlic, onion, and celery. 1 medium butternut squash, halved lengthwise and seeded Extra-virgin olive oil Kosher salt 1 tablespoon coriander seeds 1 tablespoon whole black peppercorns. And of course making the classic butternut squash soup. Making variations of the Butternut Squash Crumble we have in our cookbook, Bountiful. It is pretty hard to mess up a butternut squash. Maybe it is the air or maybe it is just that we haven’t had some of our ole favorites in a while, but every time we see the piles of butternut at the stores and markets our hands have nearly subconsciously started to reach out for them. Despite the hot daytime temperatures, the air still has that dry crispness of fall and the nights cool down nicely. It’s like the Raquel Welch of squashes.Įven with our latest heat wave hitting us this fall, we are still craving fall dishes. Its flesh is a gorgeous shade of orange, and it has one of the sexiest shapes of the squashes. Butternut has that perfect silky texture after being cooked. For extra-spicy ginger flavor, use a microplane to grate the fresh ginger root into the soup. ![]() Like most winter squashes, it shares similar flavors with it’s brethren the pumpkin, yet it seems to marry even better than most with the earthy flavors of mushrooms. No dairy ingredients are required for this naturally thick and rich blended soup, but feel free to add a dollop of Greek yogurt or sour cream for extra creaminess. There isn’t a squash I love more than the beautiful butternut squash. Saut squash, carrots, onions + garlic until slightly browned + soft on edges. This popular butternut squash soup recipe is simple, silky and can easily be made vegetarian by using vegetable broth or stock. Heat olive oil in a pan over medium high heat.
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