Sentences with phrase «squash soup at»

I grew up eating butternut squash soup at Thanksgiving, and this Palmetto Bluff version was just delicious!

Pureed kuri squash soup at its finest.

We always have butternut squash soup at my family's Thanksgiving dinner, so when I make it on regular days throughout the season, if feels celebratory and a little bit fancy.

I recently had a squash soup at Panera and want to try to make one at home.

I had red kuri squash soup at a restaurant once and thought it was delicious.

It's not too spicy, but it's also decidedly savory, which is what I was looking for — I'm not into the typical sweet butternut squash soup at all.

Not exact matches

It is totally winter soup weather here and though I made squash soup yesterday, I want to make this today, or at least very soon.

The sweetness may just be from the butternut squash... Though I couldn't help noticing just how sweet the soup was at Panera bread.

This soup, however, I actually wrote down when I made it a few months ago... and up until the last few days (when I started trying to avoid high FODMAP foods — of which butternut squash in medium and thus best eaten only in small quantities, and garlic and onion is high and therefore avoided) it has served me very well since butternut squash is cheap and readily available at the moment.

I'm entering this squash & lentil soup into No Croutons Required, a vegetarian soup & salad challenge hosted by Jacqueline at Tinned Tomatoes and Lisa at Lisa's Kitchen.

Find healthy, delicious butternut squash soup recipes, from the food and nutrition experts at EatingWell.

Butternut squash soup is a delicious fall favorite at our house.

Like all my soups (except of course chicken soup, beef borscht, fish soup etc: Soups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delicsoups (except of course chicken soup, beef borscht, fish soup etc: Soups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delicSoups that have meat of fish at their central theme), my butternut squash soup is totally and naturally vegetarian, has lots of flavors going for it and needs no help from any stock or broth to be delicious.

Maybe you've got sharper knives than me or something, cause last time I made squash soup (with apples, swiss chard and a hint of curry), I was hacking away at that squash's tough skin for literally an hour.

The natural sweetness from just the pear and squash make this is an absolutely simple and yummy soup you can easily make at home.

Granted, you can buy good boxed butternut squash soup ready - made at Trader Joe's, but it's not very hard to make your own.

Despite the fanciness of the way I styled this butternut squash and yellow beet soup at home, this soup is one of those daily staples that easily enters the weekly rotation.

So I decided to try my hand at making butternut squash bread with the squash I had leftover from last week's soup.

I did not have lemongrass but I did add 1 tsp of curry powder during saute of onions and squash to try to replicate a soup I had at Mustard's in Napa.

Before having read your post, I also made squash soup... it's windy and at the freezing mark here in Geneva, and so I roasted up an entire pumpkin, with serrano chilis, added some apples, ginger, cardamon and cumin and voila!

Directions: Cut in half and seed squash, place flesh side down on parchment covered roasting pan with a 1/2 — 1 C water / Roast at 350º until fork tender — usually 30 to 40 minutes / When cool, scoop cooked squash from skin and spoon straight into the soup pot / While squash is roasting, sauté onion in olive oil for 5 minutes, add garlic and cook for 2 more minutes / Add apples, apple juice, turmeric, curry and / or chili paste, stir together and cook briefly, a minute or so / Add cooked squash and 2 quarts of the stock or water / Stir to mix / Simmer slowly with lid on for 30 minutes, stirring occasionally / Taste and adjust seasoning and cooking time as needed / / Remaining liquid is added after soup has been blended.

This probably goes back to my first attempt at making a squash soup.

I like to roast several squash at a time and then freeze the meat for use in soups or more pies!

If you look at the new line of Oprah's «O, That's Good» prepared sides and soups, you'll see that it includes butternut squash, beans and other wholesome foods.

We love butternut squash soup so this is definitely going to be making an appearance at our table.

Since my previous attempt at butternut squash soup was kind of a misadventure, and since I needed to make something for a large group of people (14) that was in line with everyone's... Continue reading →

Since my previous attempt at butternut squash soup was kind of a misadventure, and since I needed to make something for a large group of people (14) that was in line with everyone's food restrictions (vegan and paleo) but still hearty, I decided to make a butternut squash soup with a coconut milk base.

This creamy, bright - tasting dairy - free butternut squash soup makes a wholesome, warming winter lunch, or a great first course at family dinners and get - togethers with friends.

Things like steel cut oats, eggs, hummus, squash, and soup only graze the top of the possibilities for yummy recipes at your disposal.

When I was doing the chefs» training program at the Natural Gourmet Institute, our instructor made us a miso butternut squash soup that was magical and so simple.

Butternut squash soup is a delicious fall favorite at our house.

No butternut squash were hurt (too badly) in the making of the soup I picked up at Center Point Healing (the only Soupergirl stocked location in Prince George's County!)

If you really don't have time to make this roasted vegetable stock then you will love my delicious Butternut Squash and Coconut soup which doesn't require any stock at all.

dinner — i don't get super hungry at night + eating nutrient dense food kept me much fuller, so it was a small meal — sometimes prosciutto wrapped asparagus, or little spinach and beef / pork meatloafs, turkey burger patty w green salsa & veg - loaded guac, blackberries & pancetta, squash soup...

Bake a few sweet potatoes at a time and keep on hand for side dishes, additions to soups (dice and add to butternut squash soup) or as snacks (one of my favorites: top with cottage cheese and cinnamon).

Using roasted garlic to flavor a squash soup hit me as I looked at our empty garlic beds in November.

On a happier note, I had butternut squash soup garnished with sour cream and roasted pumpkin seeds at a wedding last week.

At first glance you might think this is just another butternut squash soup, but take a deeper look and you'll see a unique recipe you can't wait to try.

Check out their Butternut Squash soup (recipe at the link, I made it this week!

Posting squash soup has become an inadvertent fall tradition here at A Calculated Whisk, beginning with butternut squash soup with fried garlic and chili oil in October 2014.

Scott loves the Autumn Squash soup from Panera and I have been trying to recreate it at home... and this recipe is awesome.