![]() Prepare the almond milk in a blender: Blend together the slivered almonds and 2 cups of vegetable stock for 4 minutes until smooth.Cover the pan and simmer the soup for 10 minutes. Stir in 5 cups vegetable stock and the salt and pepper. Add the 5 ½-6 cups roughly chopped squash to the pot.Stir in the fresh thyme and rosemary and cook another minute. Cover the pan and cook, stirring occasionally, for about 10 minutes until just beginning to color. When hot stir in the sliced leeks or onion. For the soup, pour the oil into a large soup pot over medium heat.You should have about 5 ½-6 cups of roughly chopped squash. Peel and roughly chop the remaining squash. When cool enough to handle, peel and dice 3 cups of it and set aside. When the squash is done, put it aside to cool.While the squash is cooking prepare the Easy & Basic Vegetable Stock (recipe below) or use prepared stock. ![]() Bake the squash 30-45 minutes till just tender. Place it cut side down on parchment paper on a baking pan. Makes 12 cups of soup Printer-Friendly RecipeĤ ½-5 pounds buttercup squash or another winter squashħ ½ cups Easy & Basic Vegetable Stock (recipe below), dividedĤ cups leeks, sliced into 1/8 th inch roundsĢ teaspoons salt if using unsalted vegetable stock New York City Highlights - Apples to Za’atar, Part 1 and New York City Highlights - Apples to Za’atar, Part 2 Roasted Buttercup Squash Soup-Creamy Smooth w/ Chunks of Sweet Squash Vegan, gluten-free and dairy-free. I’ll share some highlights of our trip with you after our return. We’re also enjoying some of the many tastes and delights that New York City and Brooklyn have to offer. We’re spending the week with our new grandbaby and his parents. Here’s another soup starring winter squash you might enjoy: Winter Squash Soup w/ Apple & Ginger BTW We’re in New York City! And adjust the salt and pepper and consistency to your taste. #Roasting buttercup squash free#This is a very easy soup made with only a few ingredients providing great depth of flavor.įeel free to substitute an onion for the leeks and another winter squash such as butternut or kabocha for the buttercup. Kind of inspired by and adapted from my favorite recipe for Country-Style Leek & Potato Soup, this recipe evolved during the process of preparing it. This large beauty seemed destined for the soup pot. A firstīuttercup squash are usually so small and dainty that I just roast wedges of them sprinkled with a bit of coarse salt. Hmm, I had a plan for a deeply nurturing, richly textured Roasted Buttercup Squash Soup. It came home with me just a few days before from the farmers’ market. The gorgeous, almost 5 pound buttercup squash sitting on the kitchen counter. Soup, hot comforting soup was on my mind. We turned the heat on for the first time in months. The wind was blowing the blinds and clanging the chimes. It was a dark and stormy late summer morning. What You Needįor this recipe, you will need a vegetable peeler (I love my Swiss peeler), a knife, cutting board, big pot, measuring cups and spoons and an immersion blender.Roasted Buttercup Squash Soup-Deeply Nurturing, Richly Textured And add a Simple Sliced Tomato and Onion Salad. Or, make some Gluten Free Dairy Free White Bread. ![]() If you are a wheat eater, then Don's Homemade French Bread would be the perfect addition to this meal. ![]() It's naturally gluten free and vegan. Using candied ginger and mint to garnish the soup at the end is really the key to making this Gingery Buttercup Squash so amazing. The Buttercup Squash, however, is much more orange, so it makes a prettier soup.īuttercup Squash is 12% protein and filled with beta carotene and other nutrients. You could use Butternut Squash or Acorn Squash in the recipe instead of Buttercup Squash and it will be just as good. Clockwise from the orange buttercup squash: spaghetti squash, hubbard squash, butternut squash. The orange and yellow squash in the front of the basket is a buttercup squash, as is the and the green striped squash to its right. ![]()
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