Recipe: Appetizing Squash Soup base - vegetarian or not

Squash Soup base - vegetarian or not. I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as.

If you love a soup for Fall or Winter this is a great recipe. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, it's not too rich and wonderfully If you want to make it vegetarian, just use vegetable broth. You can have Squash Soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you cook that.

Ingredients of Squash Soup base - vegetarian or not

1. Prepare 1 of quarter squash, peeled & sliced.
2. You need 1 of medium red onion, coarsely chopped.
3. It's 3 cloves of garlic, coarsely chopped.
4. It's 1 cup of water.
5. Prepare 1/4 pc of a stock cube (vegetable if vegetarian, chicken if not).
6. It's to taste of Salt.
7. It's of ~ VARIATION SUGGESTIONS ~ (optional).
8. Prepare 1 spoonful of crushed crispy bacon (optional).
9. It's 1 spoonful of sliced ham (optional).
10. Prepare 1 spoonful of shredded leftover chicken (optional).
11. Prepare 1 of diced cooked baby potato (optional).
12. You need 1-2 of dollops cream (optional).
13. Prepare 1-2 Tbsp of coconut cream (optional).

Miso soup can be made vegetarian, but in most restaurants in Japan and most Japanese restaurants abroad, it's not. If you are making your miso soup at home, you can use miso paste and vegetable stock, plus some kombu (seaweed) and mushrooms to make a rich, vegetarian or vegan soup. These hearty vegetarian soups, stews and chilis will warm you up on cold days. Hearty lentil, creamy cauliflower, curried carrot - so many choices.

Squash Soup base - vegetarian or not step by step

1. In a sauce pan, place your squash, sliced into small pieces so it's easy to mash. Add onions, garlic and enough water to cover all the squash (don't place too much). Boil covered for 15 mins.
2. Once soft, lower heat and mash everything while in the pot. Season with salt and 1/4 of a stock cube (crushed to powder so it's easy to mix)..
3. When the squash is mashed, it gets thicker and absorbs the liquid. Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time. Serve while hot..
4. I enjoy this soup base on its own without any additions but sometimes I do variations too. Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken, bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery, corn kernels or peas.

Roasted squash lends a delicate sweetness to this creamy soup. Onions, vegetable stock, and roasted squash are processed to a fine consistency. Nothing says Fall more than a warming bowl of soup. Try this delicious roasted and oh-so-creamy butternut squash soup. This Healthy Butternut Squash Soup is rich and creamy!

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