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

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, squash soup base - vegetarian or not. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Squash Soup base - vegetarian or not is one of the most popular of recent trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. They are nice and they look fantastic. Squash Soup base - vegetarian or not is something which I’ve loved my entire life.

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 must 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. Get 1 quarter squash, peeled & sliced
  2. Make ready 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. Prepare to taste Salt
  7. Make ready ~ VARIATION SUGGESTIONS ~ (optional)
  8. Get 1 spoonful crushed crispy bacon (optional)
  9. Take 1 spoonful sliced ham (optional)
  10. Make ready 1 spoonful shredded leftover chicken (optional)
  11. Get 1 diced cooked baby potato (optional)
  12. Prepare 1-2 dollops cream (optional)
  13. Take 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 this up for this exceptional food squash soup base - vegetarian or not recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!