Recipe of Quick Squash Soup base - vegetarian or not

Hello everybody, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, squash soup base - vegetarian or not. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Squash Soup base - vegetarian or not is one of the most well liked of current trending foods on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They’re nice and they look fantastic. Squash Soup base - vegetarian or not is something which I’ve loved my entire life.

Great recipe for Squash Soup base - vegetarian or not. I used to not like eating squash, as I didn't like the texture. But I later on realized I liked it mashed into a soup. I prefer doing it by hand with a fork, no food processor, so it doesn't come out too pureed.

To begin with this particular recipe, we must first prepare a few ingredients. You can cook squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Squash Soup base - vegetarian or not:

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

Peel both pieces of squash with a vegetable peeler. Cut squash neck and bulb in half lengthwise. Using a spoon, scoop out seeds from each half of the bulb; discard seeds. This vegan butternut squash soup is simply the best.

Steps to make Squash Soup base - vegetarian or not:

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

Using a spoon, scoop out seeds from each half of the bulb; discard seeds. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. This Vegetarian Butternut Squash Soup is wonderfully easy to make, yet carries a surprising depth of flavor, especially by adding Vermont Creamery's Crème Fraiche as a rich and velvety topping. A dollop of Crème Fraiche luxuriously spiraled in among the vibrant autumn color of the soup is not only pleasing to the eye, but complementary as.

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