1/31/2024 0 Comments Butternut squash soup recipesBe sure to use the full-fat coconut milk from a can, not the watery coconut milk beverage from a carton. Coconut Milk – Many butternut soup squash recipes are made with coconut milk for a creamy mouthfeel, without dairy.If you prefer, you can also add them chopped instead and not remove them. I tie these into a bundle with twine and discard them afterward this way the flavor gets infused into the butternut squash soup while the result is still silky smooth. Fresh Herbs – Thyme, rosemary, and sage.To cut down on dairy, you can also use coconut oil or olive oil instead. Butter – I choose grass-fed butter, but any unsalted one you prefer will work.For a vegetarian option (or vegan if you also swap out the butter), simply use vegetable broth. You can also use chicken stock or homemade bone broth with chicken bones for added nutrients and flavor. Chicken Broth – I used store-bought reduced-sodium chicken broth.Garlic – Slice it thinly using fresh garlic cloves, or use jarred garlic for convenience.Carrots and celery are optional, but add more flavor, so I like to add them. Prepare them diced so they puree more easily. Root Vegetables – Celery, carrot, and yellow onion. You should end up with about 4 cups of butternut squash cubes. Peel it and cut into cubes (see instructions for cutting butternut squash below). Butternut Squash – Look for a medium squash (about 3 pounds).For measurements, see the recipe card below. This section explains how to choose the best ingredients for butternut squash soup, what each one does in the recipe, and substitution options.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |