Butternut Squash Soup is a delicious and filling option for a number of reasons:
1- it’s full of flavor, but not so heavy that you would have to spend an entire meal downing one.
2- it’s very healthy and filling but not so full of calories that you’d feel bad about indulging. And three, it’s not as hard to make as you might think.
Here’s how to make a butternut squash soup recipe a week in advance and keep it the same size all through the winter. One of the best things about butternut squash is that it has a fairly consistent flavor.
My favorite fall recipe is often making butternut squash soup either on Sunday afternoons or in the early morning.
In the past, going to a go grocery store and picking up a roasted butternut squash has meant standing in line to purchase two or three pounds of pre-cooked squash at a hefty price tag.
Now, you can easily get the same amount or even better quality for just a few dollars in your local produce section. This is especially useful if you’re in need of a big chunk of squash but don’t have any roasting ability.
This might seem like a strange base for a butternut squash soup recipe but I’m basing it on personal experience. I find it absolutely amazing that adding carrots, celery, and an apple makes a huge difference in the taste of the final dish.
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I use a combination of these ingredients to create the perfect base for my recipes that are both sweet and savory. Here’s what I did with the butternut squash and carrot base:
Start by sauteing the onions, garlic, and ginger in some olive oil until they begin to soften. Afterward, add the butternut squash and carrot and cook until they are soft and clear. While the vegetables are cooking, mix together the apple, a cup of water, and the juice from one lemon until smooth. Then, add in the water and blend until the mixture has the consistency of a thin soup.
The final step is to puree the ingredients with the help of a food processor until they are smooth puree. Once you have finished blending all the ingredients, you can pour the soup into small serving jars and add about two to three tablespoons of coconut milk.
It’s as simple as that! Simply heat in the microwave and serve with crackers or on top of pasta. If you would like to add a bit of color to this dish, feel free to sprinkle a little bit of coarse salt over the surface.
The addition of color gives the butternut squash soup a beautiful, vibrant look and feel. For those who are on a diet, or who are watching their weight, this is an excellent option because the salt helps to reduce the overall sugar level of the soup.
You will want to keep the butternut squash soup recipe in its original state for up to a couple of days. The reason for this is because it will retain much of its nutrients and it also will help to restore the necessary vitamins and minerals that your body needs.
To help with this process, it is suggested that you allow the soup to cool down to room temperature before serving it. Once it has cooled down, you can then add in meats such as chicken or beef, seasonings such as pepper and sage, and vegetables such as carrots and potatoes.
Another wonderful idea that can help to make butternut squash soup the ultimate diet-friendly choice is to steam it instead of broiling or frying it. This is because the heat from the steam can actually help to soften up some of the tougher fibers as well.
Although steaming is usually a good idea, you should be aware that if you do not have a large pot, you may need to use a larger saute pan.
In addition, you should watch the amount of liquid that you add so that you do not cook off all of the butternut squash. When you do eventually remove it from the pan, you will notice that it will be a nice, thick soup.