Butternut Squash Soup | Autumn Soup Recipe | How to make Butternut Squash Soup | Quick Meal
Our Families all time favorite Butternut Squash Soup recipe! It’s super-easy to make, delicious and lip smacking. This soup can be prepared in less than 30 minutes with ingredients from your pantry.
Another flavorful autumn recipe with Squash.
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*Ingredients to make Butternut squash soup *
Butternut Squash -1
Carrot - 1
Celery - 1
Apple - 1
Onion - 1
Green Chili - 1
Garlic - 4 clove
oil - 1 tbsp
Cinnamon Powder - 1/2 tsp
salt - For Taste
Red Chili powder - 1/4 tsp
Nutmeg - 1/4 tsp
Italian Seasoning - 1 tsp
Vegetable Stock - 2 cups
Cream / Coconut Cream - 1/4 cup
*Health Benefits of Butternut Squash **
1) High in Antioxidants
2)Packed with Vitamins and Minerals
3) May Aid Weight loss
4) Prevents the risk of Cancer
5)Boost Immunity
6) Reduces Blood Pressure
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All the information in this cooking channel is for educational purposes only. Recipes, tips and tricks are for informational purposes only. These recipes are not intended as medical advice, diagnosis or prescription. If you have any medical condition, please consult your doctor before trying any new diet. I am not responsible for anything. This Uthra Srini kitchen(the language of good food) is a cook book channel, all about Cooking & Health.
#Squashsoup#Soup#SoupRecipe #Broth#foody #vegetarian #glutenfree # foodie #tasty #cookbook #ButternutSquash#Appertizer #AutumnRecipe #FallRecipe #ThanksgivingRecipe
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Creamy Butternut Squash Soup
This is a simple butternut squash soup that totally tastes gourmet. Roasting the veggies first brings out their best flavor and the toppings really elevate the soup so don’t skip those.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️
BUTTERNUT SQUASH SOUP INGREDIENTS:
►1 large butternut squash (3 lbs), peeled, seeded and cut into 1” cubes
►2 medium carrots, peeled and cut into 1-inch chunks
►1 medium yellow onion, quartered and separated into smaller chunks
►4 garlic cloves, peeled and ends trimmed
►4 Tbsp extra virgin olive oil
►1 1/2 tsp fine sea salt, plus more to taste
►1/2 tsp freshly ground black pepper, plus more to taste
►4 cups chicken stock or vegetable stock
►3 Tbsp unsalted butter
►3 Tbsp real maple syrup, plus more to serve
►1/2 tsp ground cinnamon
►1/8 tsp ground nutmeg
►1/2 cup filtered water or added to desired consistency
SOUP GARNISH:
►6 oz Browned Bacon Bits
►Maple Syrup to drizzle
►Fresh Parsley, finely chopped
???? PRINT RECIPE HERE: coming soon
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⏱️TIMESTAMPS⏱️
0:00 Intro
0:49 How to peel & cut butternut squash
2:18 Prepping the rest of the ingredients
3:31 How to roast vegetables
3:57 Blending veggies
5:04 Boiling soup on the stove
6:22 Butternut soup garnish
8:51 Taste test
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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!
Fall Breakfast Strata Recipe with Roasted Onions and Butternut Squash | The Inspired Home
FULL RECIPE:
This hearty breakfast casserole is sure to warm you up!
#89 Autumn Kitchen: Recipes that make you want to eat squash at every meal | Countryside Life
We sit down
in the smell of the past
and rise in a light
that is already leaving.
So Autumn, before you leave,
let me cook and celebrate your glorious season.
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Healthy + Easy Fall Recipes! Apple Pie | Vegan Butternut Squash Soup + More!
Today I am sharing the BEST healthy + easy recipes you can make for fall! These recipes can be made vegan with a few ingredient substitutions. The first recipe is a fall version of avocado toast, except we are using butternut squash! You can scrambled eggs for some extra protein! For lunch we are making a curried chicken salad, its low fat and delicious! For dinner, Butternut squash + pumpkin soup! This is a great recipe to make vegan! Dessert is single serving, low calorie, apple pies or apple crisps!
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