It’s delicious, and it has so many good flavors going on in one bowl! This Butternut Squash Soup recipe is a lighter one. It’s that time of year again where things are starting to get chilly, butternut squash is plentiful, and we need all the comfort food we can get. In the fall and winter months, soup is a good choice for keeping us warm and cozy. If your soup does break when reheating, you can puree it in a blender or food processor again to bring it back together.Butternut Squash Soup is a warm and comforting meal! However, as long as you use low heat, it should be fine. Another option is to defrost overnight in the fridge first, which reduces the chance of splitting. When ready to use, you can place the frozen block of soup into a pot and heat over low heat, stirring occasionally. Yes, you can freeze butternut squash soup recipes for 6 months or more! Wait for soup to cool, then pour into quart-size zip lock bags. Reheat: Heat on low-medium heat on the stove or in the microwave on low power.Alternatively, make the whole soup ahead and store for later. Meal prep: Cube vegetables ahead of time and refrigerate before cooking.Store: Keep leftovers in a glass container in the refrigerator for 4-5 days.Add garnishes – Top your bowl full of soup with pumpkin seeds, fried sage leaves, shredded parmesan cheese, or crumbled oven bacon.Start with 1/2 teaspoon and add more to your liking. Include more spices – Replace fresh herbs with curry powder, chili powder, cumin, cinnamon, or nutmeg to taste.Use other veggies – For an option lower in carbohydrates, add roasted cauliflower in place of some of the butternut squash after cooking.Just swap the butter with coconut oil or olive oil to make it completely dairy-free. Make it dairy-free – This butternut squash soup with coconut milk is already almost dairy-free.A tart apple, such as Granny Smith, will balance the natural sweetness of the squash. Add apple – Add a peeled or unpeeled apple with other soup ingredients to the pot. This creamy butternut squash soup is already flavorful as-is, but there are so many ways to add a spin to it. Use a kitchen towel to hold down the vented lid in your blender. Otherwise too much steam pressure can build in the blender cup. For safety, vent for steam when blending.Divide the coconut milk between batches evenly. Only have a small blender? Work in batches.Transfer contents to a separate pot, then blend. No big blender? Use an immersion blender instead.Since we’re pureeing the soup, nobody will know the difference! Save time with pre-chopped veggies and squash.Take advantage of these tips when making easy butternut squash soup recipes! Tips For The Best Butternut Squash Soup Recipe Alternatively, you can substitute heavy cream or coconut cream. Be sure to use the full-fat coconut milk from a can, not the watery coconut milk beverage from a carton.
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