Easy buttercup squash soup9/10/2023 ![]() ![]() California chilies are almost sweet, not hot. Taste your chili powder before adding and, if spicy and hot, cut back the amount. Toasting freshens spices, releases their oils, and makes them more fragrant, as well as adding a new dimension of flavor. Place on a baking sheet, cut sides up, and roast at 400 degrees F until tender. If cooking kabocha, acorn, or other difficult-to-peel squash, cut in half, scoop out the seeds, and rub the insides and cut edges with the vinegar/molasses mixture. Substitute in any of the recipes that call for roasted squash. Variation for Smoky Butternut Squash: Cook the prepared squash on a baking sheet in a covered grill with soaked chips to give a slightly smoky taste. To make this easy butternut squash soup recipe, you will need: Butternut squash: You can either use 1 medium-sized fresh butternut squash ( here is my tutorial for how to select, peel and cut fresh butternut squash) or you will need between 4 to 5 cups of pre-cut raw butternut squash. Keep the spice mix in a glass jar in a cool, dry place, or freeze. Pour into a bowl and toss with the remaining ingredients. If you have a small spice mill or a coffee grinder dedicated to grinding spices, grind only the fennel, coriander, pepper, and chili flakes. Put mixture into a blender with the chili powder, salt, and cinnamon and blend until the spices are evenly ground. Immediately turn the spice mixture out onto a plate to cool. Turn on the exhaust fan, add the red pepper flakes, and toss, toss, toss, always under the fan. When the fennel turns light brown, work quickly. Toast the fennel seeds, coriander seeds, and peppercorns in a small, heavy pan over medium heat. ![]() Or omit the sage, season with ground cinnamon and freshly grated nutmeg to taste, and use as a substitute for canned pumpkin in your favorite pumpkin pie recipe. Serving suggestions: Serve the puree on its own as a side dish for roast chicken, turkey, or pork stir into polenta just before the end of cooking use as a stuffing for ravioli make into a soup or use to flavor pastina. Use immediately, refrigerate for up to 5 days, or freeze for up to 2 months. Working in batches, if necessary, transfer the warm squash and all the cooking liquids to a food processor and process until smooth. Set aside until cool enough to handle but still warm, so the liquids are runny. Place in the oven and roast, tossing at least once, until very tender and caramelized, about 45 minutes to 1 hour. Pour the vinegar mixture over the squash and toss well, then transfer to a heavy rimmed baking sheet or baking dish large enough to hold the squash in a single layer. Mix well and let simmer over medium-low heat for 1 to 2 minutes to meld the flavors. When the butter ceases to foam and has turned a light brown, pull the pan off the heat and immediately add the sage, sugar, vinegar (stand back so as not to get splattered), molasses and toasted spice rub. Heat the butter in a medium skillet over medium-high heat. Place in a large bowl and season with salt and pepper. Halve lengthwise, discard the seeds, then cut into 1-inch dice. Replace the coconut milk with an extra cup or so of chicken broth, and add the juice from 1 lime at the end.About 4 cups chicken stock or canned low-salt chicken brothġ/2 teaspoon ground toasted coriander, optionalġ 1/2 cups Roasted Winter Squash, recipe followsĢ tablespoons toasted pumpkin seeds, optionalĪbout 3 pounds butternut squash (preferably 1 large squash)Ģ tablespoons finely chopped fresh sage leavesĢ teaspoons Toasted Spice Rub, recipe followsġ/4 cup (1 ounce) pure California chili powder Indian-spiced: Stir in ½ teaspoon of garam masala and add the juice from a lime at the end.Ĭhipotle-Lime: Stir in ¼ teaspoon of dried chipotle powder (or ½ chipotle pepper from a can of chipotles in adobo sauce) and ½ teaspoon ground cumin when you add the chicken broth. Add 1 to 2 tablespoons (to taste) of apple cider vinegar at the end. Replace the coconut milk with an extra cup or so of chicken broth. Top with diced apple and crumbled, cooked bacon, if desired.Īpple-Bacon: Omit the garlic cloves and add 1 large sliced tart apple to the roasting pan. Ingredients butternut squash (about 1 pounds) olive oil or other vegetable oil yellow or sweet white onion, chopped apple, any variety, peeled and diced. Add a little more salt, if needed, before serving. Let it simmer for about 5 minutes and then blend it with an immersion blender (or in batches with a countertop blender) until smooth. Step 4 Transfer roasted items to a medium to large soup pot.Step 3 Roast for 35–40 minutes on a lower oven rack, tossing things around with a spatula a couple of times during cooking.Use your hands to toss everything around so it’s evenly coated. Sprinkle with salt, pepper and drizzle oil over top. This soup is easy and quick to make using frozen squash and jarred applesauce which lend sweetness and richness to the soup. Step 2 Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. ![]()
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