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

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, squash soup base - vegetarian or not. It is one of my favorites. For mine, I will make it a bit unique. This will be really delicious.

Squash Soup base - vegetarian or not is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. Squash Soup base - vegetarian or not is something which I’ve loved my entire life. They’re nice and they look fantastic.

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.

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

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. Get 3 cloves garlic, coarsely chopped
  4. Get 1 cup water
  5. Take 1/4 pc a stock cube (vegetable if vegetarian, chicken if not)
  6. Take to taste Salt
  7. Take ~ VARIATION SUGGESTIONS ~ (optional)
  8. Get 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. Prepare 1-2 Tbsp coconut cream (optional)

Peel and discard skins, then coarsely chop. Transfer to the bowl with the chopped onion. Thanks, this is the base for for what I needed. I didn't have coconut milk so I used tofu to make it creamy.

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

I also roasted a fennel bulb along with the squash and added it to the soup because why not. Turned out great 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. Or you can change it up a bit to make it more customized. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there.

So that is going to wrap it up for this exceptional food squash soup base - vegetarian or not recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!