2. Creamy soup: In a large saucepan, saute 1/2 cup chopped onion in 1 Tbsp salted butter over medium-high heat for 3 minutes. Add 3 cups cubed squash, 1 cup peeled and chopped Granny Smith apple, 1/2 tsp salt, 1/4 tsp each black pepper and cayenne, 1 1/2 cups vegetable stock...
Stir in the salt, nutmeg, black pepper, and cayenne. Taste and add a bit more salt and pepper as desired. Serve hot, topped with sage croutons. Video Watch to Make Butternut Squash Soup Butternut Squash Soup Video Notes *It’s an incredible flavor upgrade to grate your own nutmeg ...
Return the soup to the pot, and stir in the coconut milk and black pepper. Adjust the seasonings to taste. Simmer the soup on low before serving. Serve. Portion your roasted butternut squash soup into bowls while it’s warm, add your favorite toppings, and enjoy! Serving Suggestions ...
This recipe for butternut squash soup is probably one of the easiest I’ve ever made, and it is delicious! Creamy and rich, with a spicy kick of cayenne pepper… it’s just about perfect! The beauty of this recipe is that you can buy the prepped cubes of raw butternut squash and just...
The butternut purée at the base has the thicker texture and slightly stronger flavour, while the delicate soup on top is dispensed with a siphon for an airy, velvety mouthfeel. First published in 2015 discover more: Squash Recipes Cayenne pepper Recipes...
For a spicy soup, add a pinch of cayenne pepper, red pepper flakes, or a spoonful of Thai red curry paste. For a tangier soup, add in a squeeze of fresh lime juice at the end. How to make ahead and freeze This curry butternut squash soup can be stored in an airtight container ...
Add potato and squash and stir in chicken stock, nutmeg, cayenne, season with salt and pepper. Bring mixture to a boil and then reduce heat and simmer covered until everything is softened (about 20-30 minutes). Use a hand blender/food processor to smooth out the soup. Stir in enough ...
Meanwhile, Sauté the Butternut Squash:In a large skillet, add 2 tablespoons of the butter over medium-high heat. Once the butter melts, add the butternut squash and season with ginger, nutmeg, cumin, cayenne, salt, and pepper. Cook, stirring occasionally at first and then more often as th...
Add salt, all spices (cinnamon, nutmeg, ground black pepper and cayenne pepper) as well as sage sprig: Butternut Squash Soup Puree: Step 4 Pour vegetable broth in, just enough to cover vegetables (or more to taste), cover with a lid, bring to slow simmer and cook: Butternut Squash So...
While admittedly this roasted butternut squash soup dirties up more dishes than I normally like, it's very simple to make. Are you ready for this? I'll talk you through it step by step! Step 1: Slice your squash in half and scoop out the seeds. Drizzle it with a bit of olive oil...