3/31/2023 0 Comments My recipes butternut squash soup![]() I ate at Moosewood twice during the overnight trip and left the restaurant with a cookbook in each hand. I fell instantly in love with the rolling hills, the cascading waterfalls, the quaint shops, and with Moosewood, a popular vegetarian establishment named one of the thirteen most influential restaurants of the 20th century by Bon Appétìt magazine. One of the stops was Cornell University, located in the small town of Ithaca, New York. Partially cover the pot and cook for 15-20 minutes, or until the vegetables are tender. Pour in the vegetable stock and bring to a simmer. Add the cubed butternut squash and stir to combine. The summer before my junior year of high school, I took a road trip to visit colleges along the East Coast of the US. Sauté over medium-low heat for a couple of minutes. It was originally inspired by a recipe from the Moosewood Restaurant Favorites cookbook. The recipe is adapted from one I’ve been making for years and first posted back in December of 2013. Roast squash for 30 minutes or until tender and the edges are caramelized. Season with salt and pepper, tossing the squash to coat. ![]() Spread squash in a single layer on prepared baking sheet and drizzle with 2 tablespoons of olive oil. Served with a large side salad, the soup makes a wonderful healthy weeknight meal or is also great for Christmas or Thanksgiving dinner. Spray a rimmed baking sheet with non-stick cooking spray. My favorite way to eat this soup is with a toasted homemade English muffin from my Hello Breakfast ebook. Add 7 cups water, allspice, and next 5 ingredients (through anise). Add squash scraps saut 8 minutes or until lightly browned. Heat a large Dutch oven over medium-high heat. ![]() Trending Recipe: Buffalo Cauliflower Wings – 6 Ingredients Directions Step 1 Peel and seed squash, reserving peels, trimmings, and seeds. I especially love using coconut milk in this soup but have also had great results with lower fat milks, so free to use your favorite. While I sometimes include the optional apple and carrot for added depth of flavor and to pack the vegan butternut squash soup with even more Fall character, these ingredients are also fine to leave out. Add the stock, stir and let simmer for 10 minutes at medium-high heat. 3 lb roasted butternut squash 2 tbsp butter or olive oil, for dairy free option 1. When the squash is done, add it to the pot with the onions. I also prefer to buy pre-chopped onion, because chopping onions makes me cry like crazy, so it’s well worth the few extra cents!įor the spices, I like to add minced garlic, fresh ginger, lime zest, and red curry paste.įeel free to double up on the amount of ginger called for if you want a spicier soup, and you can also use powdered instead of fresh if you’d prefer. Cook until the onion is translucent and starts to turn golden, 2-3 minutes. To save time, I usually buy the pre-chopped squash from Trader Joes. The soup calls for 2 1/2 lb of butternut squash, which is about 1 medium squash, and you can either buy it whole or already chopped. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |