How To make Autumn Breakfast Squash Soup
2 c Diced butternut squash
(peeled) 1 c Diced carrots
1/2 c Diced onions
1 tb Canola oil
1 tb White miso
3/4 c Water
:
OPTIONAL---------------------------------- 1 tb Orange juice concentrate
-OR- more if desired -- thawed A soup this hearty makes a wonderful morning meal by itself or served with whole grain bread. DIRECTIONS ========== Steam squash and carrots for 10 minutes. Set aside. Saute onions in oil until translucent. Dissolve miso in water. Place all ingredients in a blender and puree. Per serving: 202 cal, 4 g prot, 342 mg sod, 31 g carb, 9 g fat, 0 mg chol, 112 mg calcium
* Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias
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Fall Soup - 3 Delicious Ways
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Creamy Tomato Soup
2 tbsp oil
1 small onion, finely diced
2 cloves garlic, minced
8-10 roma tomatoes, chopped
1 tbs brown sugar
1 tbsp tomato paste
1⁄2 cup parmesan grated OR a leftover parmesan rind
2-3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
fresh basil for garnish
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add garlic and sauté for another minute.
Add tomatoes and let them cook for about five minutes so they absorb all the flavor of the onions and garlic.
Add brown sugar, tomato paste, parmesan and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh basil.
Enjoy!
Carrot Ginger Soup
2 tbsp oil
2 large onions
1 tsp ginger, minced
6-8 carrots, diced
3 cups vegetable broth
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add onions and sauté until they become translucent.
Add ginger and sauté for another minute.
Add carrots and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with plain yogurt and fresh pepper.
Enjoy!
Leek and Potato Soup
2 tbsp oil
4 leeks, rinsed and finely chopped, white and light green parts only
2 stalks celery, finely chopped
2 cloves garlic, minced
2 potatoes, peeled and diced
3 cups vegetable broth
1⁄4 cup cream (optional)
salt and pepper to taste
In a large saucepan, heat oil over medium-high heat.
Add leeks and celery and sauté until they begin to soften.
Add garlic and sauté for another minute.
Add potatoes and vegetable broth and bring to a boil.
Reduce heat to low and simmer for about 30 minutes.
Add cream.
Puree soup with an immersion blender or in batches in a traditional blender.
If using a traditional blender, remember:
• Only fill your blender 1/3 full.
• Remove the centre insert in the lid of your blender to allow hot air to escape.
• Cover 3⁄4 of the hole with a kitchen towel to avoid splashes.
Store in the refrigerator for up to 4 days or in the freezer for up to 4 months.
Garnish with fresh black pepper.
Enjoy!
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How to cook butternut squash - BBC Good Food
Watch this video for a step by step guide on how to prep and cook butternut squash in three different ways: halved and cubed for roasting and diced for puréed.
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The Perfect 5-minute Fall Squash Soup in a Vitamix
It’s Fall in the air, and what better way to celebrate than by curling up on the sofa with a steaming bowl of pumpkin soup.
Way to make the vibes even better? A soup that takes only 5 minutes of prep and doesn’t leave any pots to clean when you’re done.
This recipe uses the powerful Vitamix blender to both blend and heat the soup. Simply chop the raw vegetables, roast them in the oven and pop them in the blender and you’ll be in your preferred Fall sofa position before you know it.
You will need:
1 butternut squash (halved)
1 acorn squash (halved)
3 carrots
1 parsnip
2 onions (sliced)
5 cloves of garlic
2 tbsp molasses
Salt & pepper
3 cup vegetable stock
1 package roasted & peeled chestnuts
2 tbsp olive oil
Roasted sweet & spicy seeds
Squash seeds
2 tsp cinnamon
2 tbsp olive oil
1 tsp cumin
½ tsp chili powder
¼ tsp salt
1 tbsp coconut sugar
½ tsp cayenne pepper
Directions:
Preheat oven to 400˚F
Scoop seeds out of the squash, cut in half and place flesh side up on a baking sheet.
Place the onions, garlic, carrots and turnip around the squash, drizzle with olive oil and molasses. Season with salt & pepper.
Pour 3 cups of vegetable stock around the vegetables.
Roast for 1 hour until the vegetables are fork tender.
Prepare the seeds by washing off any residual flesh.
Toss the seeds into a bowl with coconut oil, coconut sugar and spices.
Roast on 350˚ for 20-25 minutes, stirring only once.
Remove the squash from the pan and pour the vegetables and juice in a blender.
Scoop the flesh out of the squash and add into the blender.
Pour in the rest of the stock and chestnuts to the blender and blend for 5 minutes until the mix turns into a soup consistency.
Serve into bowls and garnish with the roasted seeds.
Enjoy!
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