![]() Start by peeling, de-seeding a large butternut squash. You can whip this recipe up in a matter of 15 minutes or leave it to slow cook in a dutch oven. They have a number of yummy recipes and this one is no exception. This is a family recipe given to me by Josh’s side. If you’re ready to ease into those quintessential fall recipes this is a delicious one to add to your recipe box that I know you’re going to love! It’s always a crowd pleaser and it really couldn’t be any easier to make. It may not feel quite like fall outside but we can pretend, right? I’ve been making this soup for a number of years and it’s never let me down. We’ve made our first batch of one of my all time favorite soups, butternut squash. It’s the quintessential fall recipe!įall can officially start. (If using a blender, feel free to pour soup back into pot.This easy butternut squash soup is smooth, savory, quick to make and sure to please a crowd. Once you puree the soup, it’s ready to be enjoyed. Make sure to be extra careful as the ingredients are very hot! Also make sure your blender can handle hot liquids. Puree the soup with an immersion blender or regular blender. Blend: Remove from heat and allow to cool for 10 minutes before pureeing.Bring to a boil, then reduce to simmer for about 15-20 minutes, or until squash is tender. Add chopped butternut squash, apples, spices vegetable broth and coconut milk. Add the oil, chopped onion and garlic sauté about 3-4 minutes, or until fragrant. Cook: Set a heavy bottom pot or stock pot over medium high heat.Prepare butternut squash by peeling the butternut squash (go around twice with a vegetable peeler), scooping out the seeds and cutting into about 2” cubes set aside.Ladle into soup bowls, top with your favorite toppings and enjoy! Check consistency / thickness preference before adding the remaining amount. ![]() As you blend the soup, add about 1/2 cup coconut milk. Then, use an immersion blender by placing the blender right into your pot or work in batches using a blender. Puree: Allow the squash mixture to cool for 10 minutes.Then cover the vent with a tea towel and “quick release” the pressure. Set Instant Pot to manual mode and cook on high pressure for 10 minutes. Stir, secure lid and make sure vent is in the “sealing” position. Add butternut squash, apples (can omit if you’d like), spices and vegetable broth. ![]()
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