How to Make 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.

The squash family boasts some formidable superstars far beyond pumpkin pie and butternut squash soup. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. This is truly an easy butternut squash soup recipe. You can cook 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. It's 1 of quarter squash, peeled & sliced.
2. Prepare 1 of medium red onion, coarsely chopped.
3. You need 3 cloves of garlic, coarsely chopped.
4. It's 1 cup of water.
5. It's 1/4 pc of a stock cube (vegetable if vegetarian, chicken if not).
6. Prepare to taste of Salt.
7. It's of ~ VARIATION SUGGESTIONS ~ (optional).
8. It's 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. It's 1 of diced cooked baby potato (optional).
12. It's 1-2 of dollops cream (optional).
13. You need 1-2 Tbsp of coconut cream (optional).

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. These hearty vegetarian soups, stews and chilis will warm you up on cold days.

Squash Soup base - vegetarian or not instructions

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.

Hearty lentil, creamy cauliflower, curried carrot - so many choices. Roasted squash lends a delicate sweetness to this creamy soup. Celebrate fall & winter produce with these nourishing soups! Roasted Squash Soup with Smokey Harissa and Crispy Chickpeas - perfect for cooler fall evenings. The base is made from vegetable broth and butternut squash, so the soup takes on a super smooth and creamy texture!

Tweet

Subscribe to receive free email updates: