![]() ![]() Stir the soup, taste, and adjust seasonings as needed.Using a blender, blend all of the ingredients in batches with some of the cooking stock, and place in a large bowl.(If soup is too thick, add a little additional stock.).Cool the onion and apple mixture to room temperature.Reduce the heat to a simmer, and cook until the apples and carrots are very tender, about 10 minutes.Add the apple, garlic, carrots, and ginger, and cook, stirring often for 8 minutes.Cook the onion until translucent, stirring often, about 6 to 7 minutes.In a large saucepan, heat the olive oil over medium heat until lightly smoking.Cool to room temperature, then scoop out the flesh. ![]() Bake the squash in the oven until fork tender, about 25 minutes.Cut the squash into 2-inch pieces, and toss with olive oil.Scoop out the seeds with a spoon and discard.Puree soup with an immersion blender until smooth. Simmer until rutabaga and squash are soft, about 1 hour. Add buttercup squash, rutabaga, onion, potato, sweet potato, carrot, seasoning blend, garlic, curry powder, pepper, nutmeg, and bay leaf. Line a baking sheet with aluminum foil. Pour vegetable broth into a large pot over medium heat.I enjoy a mug of this soup without any embellishment for lunch, but if I am saving it for dinner, I often garnish the soup with crisp bacon bits, crunchy croutons or lightly toasted pumpkin seeds, and fresh chopped parsley. Any flavorful variety of apple will work well in this recipe including Pink Lady, Ambrosia, Granny Smith, or Gala. If you do not have homemade stock on hand, buy a low sodium organic brand that you prefer. I would use half the amount if using dry herbs. I used fresh herbs, but you can substitute with dry herbs. You can also substitute with 2 tablespoons garlic powder for a similar taste. I usually have a variety of homemade stock in my freezer, and I prefer to use either chicken or vegetable broth in this soup. onion garlic - for the best and most potent flavor, use real cloves garlic. One day when I realized that I was out of carrots, I found that you can substitute sweet potatoes for the carrots, which changes the taste slightly but still allows the soup to maintain its vibrant color and smooth texture. I am a huge fan of both ginger and garlic, so I include a lot of both in this soup, but if you are not as big a fan as I am, feel free to decrease the amount used. The roasting brings out the flavor of the squash, the apples add a subtle sweetness, and the ginger and garlic add another depth of flavor. Ingredients 1.5kg/3lb 5oz peeled and deseeded butternut squash, cut into 3cm/1in cubes (see tip) 1 large onion, roughly chopped 2 medium carrots, peeled and. I blend everything in my Vitamix blender to create a very creamy smooth soup that is entirely addictive. The soup consists of roasted squash, carrots, apple, onion, garlic, and ginger. For over a month, I have been doing a lot of juicing, interspersed with big salads and soups, and this soup has become my all time favorite. I am completely obsessed with this soup! I have made this soup five times so far this year, which works out to more than once a week, and I still find myself craving it. ![]()
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