![]() Once your buttercup squash and sweet potatoes are tender, peel their skins and add them to your leeks, carrots, and onions. This is also a fine time to season with sea salt and pepper to suit your tastes. If garlic and/or ginger get thumbs up in your home, add as much as you'd like while the leeks, carrots, and onion are cooking down, but please be mindful that a little of either goes a long way on the palate. Once your leeks are washed and ready to chop, dice up your leeks, carrots, and yellow onion, and saute in extra-virgin olive oil over medium heat for about 15 minutes, or until everything is soft. An easy way to do this while maintaining enough form to allow for easy chopping is to cut the leeks in half, then slice them lengthwise, and put them under running water for a few seconds. Next, you'll want to give your leeks a good wash to remove dirt that is typically embedded within its deeper layers. Here's a closeup look at buttercup squash - it looks like acorn squash, but it's tastier than acorn by a country mile.Ĭhop buttercup squash into quarters, the sweet potatoes into one-inch rounds, and roast in a baking pan or casserole dish at 400 F for a good 50 to 60 minutes or until squash and sweet potatoes are tender. With that said, let's have a look at the main ingredients: one buttercup squash, two sweet potatoes, two leeks, one yellow onion, two carrots, vegetable or chicken broth, extra-virgin olive oil, garlic, sea salt and pepper. It's also a good source of most B vitamins and omega-3 fatty acids, which makes it an excellent choice for protecting your heart and blood vessels.īefore ingesting, please be aware that one or more bowls may cause you to roll around on the ground, as you won't know what else to do as you declare it to be the best squash soup you've ever had. Garnish with parsley or red chiles and freshly cracked pepper.Every mouthful of this savory buttercup squash soup delivers an abundance of nutrients that support immune function: carotenoids, vitamin A, real vitamin C, and manganese.Take the stockpot off the heat and serve the soup and you're done! Return the pureed soup to the stockpot and put to a very light simmer to keep it warm Add the coconut milk and almond milk and stir thoroughly over simmering heat.Also, be careful, because this is hot! Blend the soup until the squash and onions are broken down into a puree. Depending on how much soup you're making, this might need to be done in two batches. Once it's fully cooked, take the stockpot off the heat and transfer the squash, broth, and onions to a blender.The texture of the squash should be similar to that of a potato, so it will be fully cooked if you can poke a fork through. ![]() Let it simmer for 12-15 minutes Begin checking the squash after 12 minutes to see if it is fully cooked through. Once the broth is boiling, cover the stockpot and bring to a simmer.Bring the broth, squash, and onion to a boil. ![]() ![]() ![]() Add vegetable broth and increase stove heat to high.
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