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Ingredients
- 1 ea Butternut, buttercup or
- acorn squash 1 tb Oil
- 1 ea Onion, chopped
- 1 ts Ginger, grated
- 2 ea Apples, peeled & chopped
- 2 1/2 c Vegetable stock
- 1/2 ts Dried thyme leaves
- Salt & pepper 2 tb Parsley, chopped
Pierce squash in several places with sharp knife. Microwave at high (100% power) for 3 minutes to soften peel. Peel and chop 3 cups squash. In medium saucepan, melt butter over medium heat. Add onion and ginger. Cook until softened, about 5 minutes, stirring constantly. Add chopped squash, apples, stock and thyme. Bring to boil, reduce heat, cover and simmer until squash is tender, about 20 minutes. Remove from heat and puree in batches in food processor or blender until smooth. Season to taste with salt and pepper. Serve hot. Garnish each serving with chopped parsley. (Or cover and refrigerate until well chilled. Season to taste with salt and pepper. Garnish with parsley.)
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∙ 12y ago
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A type of soup beginning with an a?
Apple-Squash soup
How do you calm down the taste of nutmeg in butternut squash soup?
To calm down the nutmeg taste in butternut squash soup try adding sugar or more pureed butternut squash.
Where is mushroom cream soup from?
It is from the Romans. They grow them then squash them to make the soup. Sam
What is ogwissimanabo?
It an Native American word for yellow squash soup.
Do you peel squash when using it in soup?
I always peel squash before adding it to soup. Squash tend to disintegrate when cooked in soup and so it is probably best to liquidise the soup post-cooking. Liquidising skin of vegetables is not advisable because it will result in small harder bits in the soup (not nice!). An excellent way to add flavour to soup is to roast the squash in the oven first. Because of its tendancy to disintegrate I would suggest doing this with the skin on. Then before adding the roasted squash to the soup peel off the skin. A good recipe for squash soup is:- # Chop 1 onion and cook until softened in a little butter. # Peel and Dice 1 squash. Add to the pan and place a lid on the pan. Steam the squash for 20 minutes until slightly softened. # Add 1 can of sweetcorn kernels. (not creamed) Add 1500ml of Stock made with Swiss Bouillon powder. Cook for another 30 minutes. Blend. # Serve with a little milk. I always peel squash before adding it to soup. Squash tend to disintegrate when cooked in soup and so it is probably best to liquidise the soup post-cooking. Liquidising skin of vegetables is not advisable because it will result in small harder bits in the soup (not nice!). An excellent way to add flavour to soup is to roast the squash in the oven first. Because of its tendancy to disintegrate I would suggest doing this with the skin on. Then before adding the roasted squash to the soup peel off the skin. A good recipe for squash soup is:- # Chop 1 onion and cook until softened in a little butter. # Peel and Dice 1 squash. Add to the pan and place a lid on the pan. Steam the squash for 20 minutes until slightly softened. # Add 1 can of sweetcorn kernels. (not creamed) Add 1500ml of Stock made with Swiss Bouillon powder. Cook for another 30 minutes. Blend. # Serve with a little milk.
Does squash grow in Poland?
Squash (pumpkin) grows in Poland. Many Polish people like soup made of this vegetable.
How are butternuts used?
Wonderful in a soup and halved and baked cut side down which is how I start my squash soup anyway. Better flavor. jpg
What is the most popular soup sold in restaurants?
The most popular soup recipes online are the Italian wedding soup, squash soup, chicken noodle soup with condensed milk. I like those kind of soup too because of the richness of the soup and at the same time it's healthy.
What ingredients are typically used in butternut squash soup?
Typical ingredients include butternut squash (obviously), onion, olive oil, butter and vegetable stock. For those that like their soup spicy, salt, pepper, cumin and chilli can be added.
What soups begin with the letter p?
sweet corn and spring onion soup sweet potato ginger soup sweet corn crab soup squash curry soup spiked pumpkin soup shrimp tortellini soup shrimp rice soup shrimp potato soup senatorial bean soup
How many calories in 1 cup of raw squash?
One cup of butternut squash is about 80 calories.
What was the cherokee's source of food?
Corn was popular and was made into corn mush which is like soup. They grew squash and beans.
