11/15/2023 0 Comments Easy buttercup squash soup![]() 1 can (400 mL) coconut milk (I use full fat).2-3 pound butternut squash, peeled, cored and diced into 1-2″ pieces.What ingredients do you need for a simple butternut squash soup? Like this super simple butternut squash soup! Never! My birthday is usually one of the coldest days of the year.ĪNYWAY, the cold weather is definitely coming our way now and we’re going to need more warming soup recipes! I have never, ever had a birthday where it was sunny enough to sit outside in a t-shirt. Hooray! It also helped that the weather here in Calgary has been RIDICULOUS! In all the right ways. I slept in, had French toast for breakfast and had the day to myself to just relax, read, and pamper myself. He upped the whole icing from a container thing by making HOMEMADE rainbow bit icing!! Yas! So good. I haven’t had rainbow bit icing since forever ago when I was eating it with a spoon right out of the tub. Warm your bellies with a roasted butternut squash soup with celery and coconut milk.ĭoes anyone else need a BIT of a break from all the sweets to have some real food!? Maybe because it was Etienne’s birthday and my birthday last week and we ate a ton of cake, along with all of the OTHER Christmas baking I have been doing….!? Speaking of which, my sweet hubby made me a delicious little mini funfetti cake with rainbow bit icing. This recipe was created by Maria Reina, of Bella Cucina Maria and Seasonal Chef for Small Bites at simple butternut squash soup is creamy, healthy and vegan. Cooked squash freezes easily in plastic pint containers. If you have any left over save it for another recipe. A small 1 – 1½ lb squash is perfect for this recipe, but generally they are 2-3 lbs. Kabocha squash would be the closest to it in texture. Buttercup is a dark green squat squash that is relatively smooth and easy to peel. If you still have huge pieces take a wooden spoon and press them gently against the pot.Ĭook's Note: Buttercup squash is easily found at the farmers market and also the grocery store. What you want is to still be able to see the chunks, albeit smaller now, in the pot. (Save the rest for another dish.) When the squash simmers in the pot it will start to break down slightly. Add 3 cups of the cooked squash cubes to the pot. Your squash should be done just about the same time. Mix gently and let the pot come up to a low simmer.ĥ. Add the stock, the rest of the orange zest, ¼ cup of the juice and another ¼ teaspoon each of salt, pepper and chili powder. Add the chard leaves and cook for about 2 minutes until they wilt a little. Add the chard stems and cook for another minute. Saute for 2-3 minutes or until the onions take on a golden color.Ĥ. While the squash cooks place a small heavy bottom pot over medium heat and saute the shallot and garlic with ½ teaspoon each of salt and pepper and 2 tablespoons of olive oil. Place in the preheated oven and bake for 15 minutes. Using your hands toss the squash chunks until they are all coated with the oil and spices. Drizzle 2-3 tablespoons of oil over the squash and sprinkle the spice blend. In a small bowl combine 1 teaspoon each of coriander and kosher salt, ½ teaspoon each of black pepper and chili powder, and half of the orange zest. Try to keep them all the same size if possible. Trim the top and bottom of the buttercup squash and quarter it. ![]() Come and see her demo this quick and easy soup from 11:00-1:00 pm.ģ cups rainbow chard, sliced in 1" ribbons, stems thinly slicedġ quart of good low sodium vegetable stockġ. This weekend you will have the perfect opportunity to taste our Seasonal Chef's new creation at the Irvington Farmer's Market on Sunday November 2nd. With the addition a some pretty rainbow chard you get a stunning Fall dish that tastes as good as it looks. The squash will gently fall apart in the soup, while still keeping it's shape. ![]() Most farmers markets will have the buttercup squash this one came from Hilltop Hanover Farm.įor something a little different than the typical pureed soup, this recipe takes the buttercup squash and adds it to the soup stock after a little roasting. Remember to store your buttercup squash in a cool dry place before cooking. Look for a smooth unblemished skin and a nice heaviness to the squash. ![]() You can't beat this powerhouse squash for an all around healthy and easy to use ingredient. The buttercup is low in calories and chock full of vitamins A, B, and C, calcium, protein and fiber. The flavor is sweet and nutty and the texture, once cooked, is similar to a sweet potato. Buttercup is perfect for roasting and pureeing into your favorite recipe. The buttercup is a flat squat turban shaped squash that ranges between three and five pounds. Family, along with Blue Hubbard and Kabocha. ![]()
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