Category Archives: Soup

How to Cook Yummy Sweet potato and butternut squash soup

Sweet potato and butternut squash soup. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until Oh my goodness this soup is so delicious, and I tasted it before I added the cream! Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.

Sweet potato and butternut squash soup Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black. Butternut squash – Make sure the butternut squash has a dark, matte skin – this shows its ripeness. You can have Sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Sweet potato and butternut squash soup

  1. You need of the soup.
  2. It’s 1 tbsp of olive oil.
  3. You need 2 tsp of minced garlic.
  4. It’s 1/2 medium of onion / diced.
  5. Prepare 2 medium of sized butternut squash/ peeled, seeded and cut into 2" cubes.
  6. It’s 2 medium of sweet potatoes / peeled and cut into 2" cubes.
  7. You need 3 cup of vegetable stock.
  8. You need 1/2 tsp of ground sage.
  9. You need 1/2 tbsp of salt.
  10. Prepare 1 tsp of ground white pepper.
  11. It’s 1/3 cup of heavy cream.
  12. It’s 1 tbsp of salted butter.

See our instructions for How To Peel and Cut a Butternut Squash. Can you cook Sweet Potato and Butternut Squash Soup in the slow cooker? Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy.

Sweet potato and butternut squash soup instructions

  1. In large dutch oven, place oil in heated pan..
  2. Saute onions and garlic until onion becomes translucent. ( just a few minutes ).
  3. Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer..
  4. Cook until squash and sweet potatoes are tender. About 20 minutes or so..
  5. Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!.
  6. Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted..
  7. Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves..
  8. ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty.

This creamy Slow Cooker Butternut Squash and Sweet Potato Soup is one that shows up around here regularly. I am a big butternut squash fan and love making various versions of this soup. Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. One thing I'm always amazed with is just how beautiful meals made of veggies are 🙂 Also, for those looking to eat more vegetables, this is the easiest. Like I mentioned above, I was inspired by the classic butternut squash soups.

Recipe: Appetizing Taisen's Leftover Turkey Soup

Taisen's Leftover Turkey Soup.

Taisen's Leftover Turkey Soup You can have Taisen's Leftover Turkey Soup using 14 ingredients and 8 steps. Here is how you achieve that.

Ingredients of Taisen's Leftover Turkey Soup

  1. Prepare 1 of leftover turkey ( you can add in the legs with bones or pull the meat off like I do ).
  2. It’s 2 of cans green beans.
  3. It’s 2 of cans carrots ( I used fresh carrots this time ).
  4. It’s 2 of cans of peas.
  5. It’s 1 of you can change any vegetable you want. you can add corn , lima beans . anything you like.
  6. You need 2 of to 3 large potatoes ( peeled and cut up ).
  7. It’s 1 of bag of noodles ( any kind ).
  8. You need 1 of vegetable stock or turkey stock ( I use one box of vegetable stock , about 16 ounces , sometimes more. you can also use the bullion cubes and make your own ).
  9. It’s 1 of left over turkey gravy ( my recipe for mine will follow after this and I will add it here ).
  10. Prepare 1 of medium diced onion.
  11. You need 1 of salt to your taste.
  12. You need 1 of pepper to your taste.
  13. Prepare 2 of to 5 teaspoons of garlic powder ( to your taste, you can add more or use 1 to 2 cloves minced ).
  14. You need 1 of a few pinches of sage ( you can use basil or thyme as well ).

Taisen's Leftover Turkey Soup step by step

  1. If you still have meat on the turkey , pull it off and put it into your crock pot. I already had mine off and into a dish that was in my fridge along with 2 legs. I pull the meat off the legs to go in but you can leave it on the bone and toss in..
  2. Pour in turkey or vegetable stock. Enough to cover the meat and vegetables. Turn crock pot on to medium heat. High heat if you want it faster. I let this sit on medium for 4 hours then go to low for another hour or two.
  3. Add in all of your vegetables, onion and potatoes..
  4. Add in your seasonings. Stir..
  5. Add in your leftover turkey gravy. Stir. As you can see, there are clumps because I didn't warm it up which is fine, just mix it in well and as it warms up it will blend well
  6. Cover the crock pot with lid. Cook for 4 to 8 hours depending on settings and how long you want it sitting. Stir every so often and check fluid level. Make sure everything is covered in liquid. I ended up transferring the soup to a large pot because my crock pot didn't have enough room ..
  7. 30 to 40 minutes before serving, cook your pasta noodles. Drain them and add into the crock pot. Mix / stir well. Allow it to simmer for about 25 minutes. ( you can add the noodles in and cook them , but every time I try it doesn't turn out so I do it this way ).
  8. Serve with warm buttered rolls or anything else . Enjoy !.

Easiest Way to Prepare Tasty Roasted butternut squash soup

Roasted butternut squash soup. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Roasted butternut squash soup If you're feeling like something a bit more substantial, try this topped with a handful of crispy bacon or diced ham. All Reviews for Chef John's Roasted Butternut Squash Soup. This soup will work without them! You can cook Roasted butternut squash soup using 13 ingredients and 9 steps. Here is how you cook that.

Ingredients of Roasted butternut squash soup

  1. Prepare 1 of medium size butternut squash.
  2. It’s 1 of medium onion chopped.
  3. It’s 2-3 cups of vegetable stock.
  4. Prepare 1 tsp of cumin seeds.
  5. It’s of Salt to season.
  6. It’s of Black pepper.
  7. You need 2 Tbs of vegetable oil.
  8. Prepare 1 Tbs of olive oil.
  9. It’s 1 tsp of grated ginger.
  10. You need 1 clove of garlic.
  11. Prepare Handful of fresh coriander chopped including the stalks.
  12. You need of Celery roughly chopped.
  13. You need 190 C of Pre heat oven to.

You simply roast the squash with a couple diced potatoes until tender. (You can totally skip the potatoes but we love the starchy creaminess that they give the texture.) Roasted Butternut Squash Soup is a cold-weather staple! We love this silky butternut soup served with spicy roasted chickpeas for extra flavor. Vegan, Vegetarian, and T-Rex toppings available, so there's something for everyone! Roasting the butternut squash until caramelized and tender is.

Roasted butternut squash soup instructions

  1. Slice the squash place on a baking tray. Drizzle with some olive oil, season with salt..
  2. Bake in preheated oven 190 C until soft and roasted – approximately 15minutes.
  3. Remove from oven, while still warm carefully peel the skin off. Rought chop the roasted squash.
  4. Place a deep pan on the hob. Add onion followed by celery and rest of ingredients.
  5. Cook on medium heat for 1 minute. Stirring to avoid burning..
  6. Add the chopped roasted squash. Mix all, leave to cook until soft. This won't take long since the butternut squash is almost cooked..
  7. Add the stock and leave to simmer. If too thick add some water..
  8. Using a hand blender to puree the soup. Taste and adjust seasoning. Add some chopped coriander, give it a little stir..
  9. Serve warm with slice of toast. You can sprinkle grated cheese while serving.

It was a silky butternut squash soup that first converted me. Since then, I've tried all kinds of butternut squash soup. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! A classic roasted butternut squash soup, flavoured with a little apple and maple syrup. Vegetarian and dairy-free options, as well.

Recipe: Yummy Scalloped Potato/Ham Soup

Scalloped Potato/Ham Soup.

Scalloped Potato/Ham Soup You can cook Scalloped Potato/Ham Soup using 14 ingredients and 3 steps. Here is how you cook it.

Ingredients of Scalloped Potato/Ham Soup

  1. You need 3 can of cream of chicken.
  2. It’s 1 can of chicken broth.
  3. Prepare 6 large of potatoes.
  4. You need 1 packages of frozen corn.
  5. Prepare 1 packages of mix frozen peas & carrots.
  6. It’s 2 3/4 can of milk.
  7. It’s 1 stick of salted butter.
  8. You need 1 packages of cream cheese.
  9. It’s of dried onions.
  10. You need of sea salt.
  11. It’s of black pepper.
  12. You need of cajun seasoning.
  13. You need of Ham.
  14. You need 1 packages of Colby Shredded Cheese.

Scalloped Potato/Ham Soup step by step

  1. Slice potatoes, ham, mix cream of chicken w/milk, layer potatoes, ham, frozen veggies, cream cheese, salted butter, seasoning, cover with cream of chicken mix and repeat. Put in crockpot, and cook on high until potatoes are tender. Right before it's done add 1 package of Colby shredded cheese and mix..
  2. When layering is done add chicken broth to the mix..
  3. Now my crockpot wasn't moving fast enough, so I used the pot part and put it the oven @350 for 2.5/3 hours or until the potatoes are tender..

Easiest Way to Cook Tasty Butternut Squash Soup

Butternut Squash Soup. Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

Butternut Squash Soup The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can cook Butternut Squash Soup using 11 ingredients and 5 steps. Here is how you achieve that.

Ingredients of Butternut Squash Soup

  1. Prepare 1 of butternut squash.
  2. Prepare 1 of chopped onion.
  3. Prepare 2 of crushed garlic cloves.
  4. It’s 1 of large carrot finely chopped.
  5. Prepare 1 of large parsnip finely chopped.
  6. You need 1 tablespoon of sunflower oil.
  7. You need 1 teaspoon of celery salt.
  8. You need 1/2 teaspoon of garam masala.
  9. Prepare 1 table spoon of chopped ginger.
  10. Prepare 1/2 teaspoon of salt.
  11. Prepare 500 ml of boiled water.

Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.

Butternut Squash Soup step by step

  1. Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes..
  2. In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat..
  3. Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it..
  4. Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat..
  5. Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!.

But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.

Easiest Way to Cook Tasty Hearty Miso Soup with Fall Vegetables

Hearty Miso Soup with Fall Vegetables.

Hearty Miso Soup with Fall Vegetables You can have Hearty Miso Soup with Fall Vegetables using 6 ingredients and 5 steps. Here is how you cook that.

Ingredients of Hearty Miso Soup with Fall Vegetables

  1. You need 800 ml of Dashi stock.
  2. It’s 2 tbsp of Miso.
  3. Prepare 1 tsp of Sweet potato.
  4. Prepare 80 grams of Shimeji mushrooms.
  5. Prepare 1/2 of The white part of a Japanese leek.
  6. It’s 2 of Atsuage.

Hearty Miso Soup with Fall Vegetables step by step

  1. Chop the sweet potato and atsuage into bite-sized pieces. Shred the shimeji mushrooms. Slice the leek diagonally..
  2. Add dashi stock, and all the ingredients in a pot, and turn on the heat..
  3. Skim off the scum carefully..
  4. When the sweet potato is cooked through, turn off the heat, and dissolve the miso in the soup..
  5. Heat again without bringing to a boil, and it's done..

Recipe: Perfect Roast squash and sage soup – vegan

Roast squash and sage soup – vegan. I kept my soup vegan, and didn't miss the butter or cream one bit. It's thick and velvety smooth, and with a drizzle of toasted hazelnut oil has plenty of What's your favorite fall dish? Let me know in the comments below!

Roast squash and sage soup - vegan When I decided to do a vegan butternut squash soup for this blog I knew I wanted it to be the richest, most comforting of comfort foods soup possible. This vegan butternut squash soup only requires a few basic ingredients and comes together quickly for a comforting yet healthful meal. When it comes to creamy soups, I'm all about super simple recipes with few ingredients. You can cook Roast squash and sage soup – vegan using 13 ingredients and 8 steps. Here is how you cook that.

Ingredients of Roast squash and sage soup – vegan

  1. Prepare 2 tbsp of olive oil.
  2. It’s 500 g of squash, peeled and cut into small chunks.
  3. You need of seasoning.
  4. You need 1 of onion, peeled and chopped.
  5. Prepare 1 stick of celery, chopped.
  6. Prepare 2 cloves of garlic, peeled and crushed.
  7. You need 1 tsp of ground ginger.
  8. You need 10-12 of sage leaves.
  9. You need 400 ml of veggie / vegan stock.
  10. Prepare 50 g of (2 small servings) cooked grain eg giant couscous or freekeh.
  11. Prepare of To garnish:.
  12. You need of Pumpkin seeds – toasted if you like.
  13. It’s of some grated vegan cheese or parmesan.

Roast up a winter squash or sweet potatoes, saute up an onion and. Our roasted butternut squash soup is thick and creamy, and can be made with either dairy or coconut cream for a vegan twist. The addition of apple and sage strikes the perfect balance between sweet and savory. Roasted winter squash is blended with fresh sage for a smooth, elegant smooth lightened up with Greek yogurt!

Roast squash and sage soup – vegan instructions

  1. Preheat oven to 200C..
  2. In a bowl mix the squash pieces with 1 tbsp of the oil. Season. Put the squash onto a lined baking tray and roast for about 25 – 30 mins..
  3. Heat the rest of the oil in a pot. Add the onions and celery and sauté for about 10 mins til they soften and start to become translucent..
  4. Add the garlic and ginger. Cook for 2 mins..
  5. Chop 5 or 6 of the sage leaves and add those too..
  6. Add the roast squash and the stock. Season. Simmer for 5-10 mins. If you want, use a hand blender to make a smooth soup. I usually leave it with the vegetables chunky..
  7. Fry the remaining sage leaves in a splash of oil. Stir these through the cooked grain you’re using. Add a generous pinch of salt..
  8. Add the grain/ sage mix to the soup. Serve into bowls; sprinkle with the pumpkin seeds and parmesan if using and enjoy 😋.

Roasted Spaghetti Squash with Eggplant Puttanesca! Split the squash in half and place on a parchment-lined baking sheet and roast in the oven. In a heavy-bottom skillet saute the onions, garlic and mushrooms, then add the spaghetti squash and fresh sage and season with salt, pepper and a. Jazz up the flavors of butternut squash soup by adding cinnamon, sage, and nutmeg for a warming, nutritious, and tasty effect. This roasted butternut squash soup is made with creamy coconut milk and jalapeños for a fiery kick!

Recipe: Delicious Agushi soup

Agushi soup. Various Egusi (also called agusi, agushi, egushi) soups are favorites in Western Africa. The soup is thickened with flour ground from seeds of a species of Cucurbitaceae (which includes gourds, melons, pumpkins, and squashes, many of which are native to Africa). This soup is love by African especially the Nigerian.l so much love this soup due to its nutritional value ingredients needed agushi (melon seed).

Agushi soup Egusi soup is unarguably the most popular Nigerian soup. In my few years as a food blogger and Nigerian food lover, I have learned that different recipes exist across different Nigerian ethnic groups. Our Guest cook shows how he prepares his own Agushi soup. You can have Agushi soup using 6 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Agushi soup

  1. It’s of Agushi/pumpkin seeds.
  2. You need of Tomato and pepper mix.
  3. Prepare of Seasoning.
  4. It’s of Spices of choice.
  5. It’s of Meat of choice.
  6. Prepare of Ugu/pumpkin leafs.

Our Guest cook shows how he prepares his own Agushi soup. Agushi fruit is similar to watermelon but has white seeds. Unlike watermelon, the fruit is not edible, and quite bitter. Zobacz wybrane przez nas produkty dla hasła „egusi soup: unikatowe, personalizowane i ręcznie robione przedmioty z zupy i gotowe mieszanki naszych sklepów.

Agushi soup step by step

  1. In a clean pot add in your palm and/vegetable oil, then onions and tomato pepper mix and fry till oil comes out..
  2. Then in goes your agushi and fry till more oil comes out then add in your stock water.
  3. Then ginger and garlic paste, beaf and assorted meat..
  4. Seasoning cubes and powder, then cover and simmer for 10-20mnts depending on how much your water is, then add in your ugu leaf.
  5. Let it simmer for 2mnts and it's done.
  6. Enjoy while hot with any swallow or rice..

How To Make Agusi Soup Or Melon Seeds Soup. Agushi Construction Founding Director Bear Agushi's new family home is a testament to his passion for contemporary architecture and design. Egusi soup is an appetizing soup to behold. Find out the many tricks of preparing this popular soup Nigerian Egusi Soup (Caking Method) [Video] Egusi and Ogbono Soup Combo Fried Egusi Soup. Inspired Ghanaian Street Food in London.

Recipe: Perfect Best Fall Soup

Best Fall Soup.

Best Fall Soup You can cook Best Fall Soup using 8 ingredients and 11 steps. Here is how you achieve it.

Ingredients of Best Fall Soup

  1. You need 2 cans of chicken broth.
  2. You need 1/2 of of one large beef smoked sausage (I used Eckrich's brand) cut in 1/2" slices, cut the slices in half.
  3. You need 1/2 of large tomato, diced, do not discard seeds/liquid.
  4. Prepare 1/4 of small yellow onion, sliced thinly.
  5. You need 1 of medium carrot, peeled and grated.
  6. You need 1/2 head of small cabbage, sliced thinly.
  7. Prepare 2 tablespoons of butter.
  8. You need As needed of Salt and pepper IN RESERVE.

Best Fall Soup step by step

  1. In a medium saucepan, melt the butter using medium-high heat.
  2. When the butter begins to bubble, add the sausage slices and stir to coat the sausage with the butter.
  3. Sauté the sausage, stirring frequently, until you begin to see it start to brown, then toss in the onions.
  4. Keep sautéing until the onions soften, then toss in the carrots.
  5. As the carrots cook, they will give off liquid ~~exactly what you want!~~ stir occasionally for three minutes, then toss in the tomatoes, stir the mixture and let the tomatoes cook for 2 minutes.
  6. Now pour in the chicken broth, stir everything, and increase the heat a little until it begins to bubble.
  7. When the broth bubbles, toss in the cabbage slices, you may have to press them down a little.
  8. Cover the saucepan and let the soup simmer (not boiling!) for about 20 minutes or until the cabbage has completely softened.
  9. Remove from heat and take a small taste to gauge the saltiness before adding any additional salt..the smoked sausage is salty! and you may not need to add any.
  10. Serve with any type of crackers or bread.
  11. Enjoy!.

How to Cook Appetizing Roasted Squash & Apple Soup

Roasted Squash & Apple Soup. This Roasted Acorn Squash is one of my favorite side dishes to make in the fall, and it's one of the Because squash has a natural sweetness to it, I find roasting to be the best method, because it. Roasted summer squash is simple and delicious, it really doesn't get easier than this! There's something about roasting vegetables that makes them taste so good.

Roasted Squash & Apple Soup Winter squash becomes tender and sweeter when roasted–a delicious side for a holiday dinner. Look for interesting squash like kabocha or hubbard at your farmers' market and try them in this recipe. All Reviews for Roasted Squash with Parmesan. You can cook Roasted Squash & Apple Soup using 11 ingredients and 4 steps. Here is how you cook it.

Ingredients of Roasted Squash & Apple Soup

  1. You need 1 1/2 lb of butternut squash, peeled, seeded and cut into 1-inch cubes.
  2. It’s 3 tbsp of olive oil, divided.
  3. It’s 1 tbsp of sugar.
  4. Prepare 1 medium of onion, diced.
  5. You need 1 clove of garlic, minced.
  6. Prepare 2 of tart apples such as Granny Smith or Pink Lady, peeled, cored and cut into 1-inch cubes, plus 1 small apple for optional garnish.
  7. Prepare 1 tbsp of fresh thyme.
  8. It’s 1 quart of low-sodium chicken or veggie broth.
  9. It’s 1 tsp of salt.
  10. It’s 1 of Freshly ground black pepper.
  11. You need 1/2 cup of toasted pumpkin seeds.

Roasted Squash with Parmesan. this link is to an external site that may or may not meet accessibility guidelines. Parmesan Roasted Acorn Squash. this link is to an external site that may or may not meet accessibility guidelines. Acorn squashes aren't quite as tough and formidable as butternut squashes, but you Once you've split the squash and scooped out the seeds (which you should definitely save for roasting later), then. The deep orange squash is super versatile and works well as roasted butternut squash soup, as a For a simple roasted butternut squash you don't need much.

Roasted Squash & Apple Soup instructions

  1. Preheat oven to 400°F. Toss cubed squash with 1 Tbsp olive oil and sugar and spread out in a single layer on a sheet pan. Roast for 20–30 minutes or until tender and beginning to brown, gently stirring halfway through roasting. Set aside..
  2. In a medium pot, heat 2 Tbsp olive oil over medium high heat. Add onion and garlic and sauté 4–6 minutes or until softened. Add apples and thyme and sauté 5 minutes more. Add broth and 1 cup water and bring to a boil. Reduce to a simmer and cook 10–15 minutes or until apples are tender. Stir in roasted squash to combine..
  3. Puree soup in batches in a food processor or blender until very smooth. If soup is too thick, add additional water until desired consistency is reached. Return to pan and season with sugar and salt..
  4. Divide between bowls and garnish with thinly sliced apple, pepper and pumpkin seeds..

Toss it in some olive oil with salt. Place the squash in a roasting tin, cut-sides up. Acorn squash is a winter squash with firm, ribbed, green outer skin and orange flesh. The seeds look just like pumpkin seeds, and can be roasted and eaten in the same way. Tips For Making Roasted Butternut Squash.