Squash Soup base - vegetarian or not. As a food item, squash is highly underrated. The squash family boasts some formidable superstars far beyond pumpkin pie and butternut squash soup. Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes.
As such, I don’t want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as. CountryLiving.com’s vegetarian soup recipes are sure to please vegetarians and vegetable Rich in vitamins A and C, butternut squash adds a subtle sweetness to this hearty, slow-cooker lentil stew. As the temperature climbs, cool soup refreshes. You can cook Squash Soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you achieve that.
Ingredients of Squash Soup base - vegetarian or not
- You need of quarter squash, peeled & sliced.
- You need of medium red onion, coarsely chopped.
- Prepare of garlic, coarsely chopped.
- Prepare of water.
- It’s of a stock cube (vegetable if vegetarian, chicken if not).
- It’s of Salt.
- Prepare of ~ VARIATION SUGGESTIONS ~ (optional).
- You need of crushed crispy bacon (optional).
- You need of sliced ham (optional).
- Prepare of shredded leftover chicken (optional).
- Prepare of diced cooked baby potato (optional).
- You need of dollops cream (optional).
- It’s of coconut cream (optional).
Keep this soup well chilled, but not so much that the. Delicious, healthy, and creamy, this Vegetarian Butternut Squash Black Bean Soup is everything you need to keep warm through the cold winter months. This soup is super easy to prepare and makes a great addition to any party, potluck or as the main course on a busy weeknight. These hearty vegetarian soups, stews and chilis will warm you up on cold days.
Squash Soup base - vegetarian or not instructions
- In a sauce pan, place your squash, sliced into small pieces so it’s easy to mash. Add onions, garlic and enough water to cover all the squash (don’t place too much). Boil covered for 15 mins.
- Once soft, lower heat and mash everything while in the pot. Season with salt and 1/4 of a stock cube (crushed to powder so it’s easy to mix)..
- When the squash is mashed, it gets thicker and absorbs the liquid. Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time. Serve while hot..
- I enjoy this soup base on its own without any additions but sometimes I do variations too. Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken, bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery, corn kernels or peas.
Hearty lentil, creamy cauliflower, curried carrot - so many choices. Roasted squash lends a delicate sweetness to this creamy soup. Celebrate fall & winter produce with these nourishing soups! Roasted Squash Soup with Smokey Harissa and Crispy Chickpeas - perfect for cooler fall evenings. A hearty vegan butternut squash soup that only uses five ingredients does not require chopping the squash.