Sentences with phrase «squash soup from»

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

This simple yet flavorful butternut squash soup from Alexandra Kaehler does just the trick.

Chef Daniel Boulud provides a recipe for a seasonal (and warmly spiced) butternut and delicata squash soup from DBGB, his beer hall - cum - rock club.

The sort of laid up that involved lots of cuppas and butternut squash soup from OH and hugs and well designed (talent passed down from their creative aunts) cards from the kiddoes.

I also begin to think of soup, perhaps a corn chowder with the last of the sweet corn, or a butternut squash soup from last year's squash — I still have a few in the garage.

Not exact matches

Literally all i've eaten this week is from your blog — pine nut salad for lunch and spicy squash soup for dinner!

Amongst my favourites (and budget friendly already) are your cauliflower, apricot and lentil stew (from the book) and your butternut squash and coconut soup — both of which I can make for under # 2.50 sterling.

The soup has a relatively mild taste with all the creaminess you'd expect from a squash soup, without any cream (in fact it's vegan).

Aside from that, I've made a few blended soups like butternut squash, which I enjoy, but my kids hate.

I originally made this soup with a red kuri squash from my CSA — the one pictured in the top right of this photo.

This soup layers sweet potatoes and earthy squash, bringing heat from dried habaneros, and a great mirepoix.

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

butternut squash & pearl barley risotto adapted from martha stewart living, april 2013 * note: i used already cooked squash which i had roasted when i made the autumn harvest soup.

Seitan and Horseradish Sauce Sandwich Tofu, Eggplant, Tomato and Avocado Sandwich Soups All in the Family Onion Soup Barley «Bacon» Mushroom Stew Soup Better than Miso Soup Corn and Cheese Chowder (from Love Soup by Anna Thomas) French - Style Seitan Stew Irish «Lamb» Stew Jim's Pasta and Bean Soup One World Tempeh Minestrone Potato Leek Soup Simple Seitan Stew with Fire - Roasted Tomatoes Smoked Sausage, Butternut Squash and Wild Rice Soup Smoky Cauliflower and Bean Soup Tempeh and Tomatillo Soup

This creamy rye and butternut squash soup recipe is a healthier take on a traditional squash and rye bread soup from the Valle d'Aosta region of Italy, usually made rich with milk and cheese.

I've got bounty of fit and fast butternut squash recipes, from snacks to salads to soups, that will help you use up all the butternut squash you've been blessed with!

This healthy butternut squash soup variation gets its richness from the creamy starches released by the bread and winter squash.

This Southwestern - inspired turkey - and - squash soup gets a little kick from crushed red pepper and some zing from fresh lime juice.

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

This soup is sweet from the squash and apple, spicy from the red pepper and curry.

I have honestly never made any kind of squash soup before this, but I have seen numerous beautiful photos from some of my favorite vegan bloggers and cookbook authors.

Soups Creamy Curried Pumpkin Soup (Adapted from a magazine recipe) Southwestern Bean Soup (Adapted from a magazine recipe) Curried Apple Soup Entrees Michael's Gluten Free Cheese and Veggie Pizza Spicy Cherry Pepper (Pimento) Seafood Stir Fry Georgia's Grown - Up Grilled Cheese Ginger Chicken Quinoa Stir Fry Millet Stir Fry with Chicken and Vegetables Squash and Chicken with Pumpkin Pasta Gluten Free Caprese Mac and Cheese Gluten Free Cajun Shrimp Skewers Spicy Eggplant and Quinoa Patties

I made your soup this evening after stocking up on the apples, squash, and leeks fresh from the farmers» market this morning.

Mmm I love curried squash soups and this definitely stands apart from the usual.

We had about 4 or 5 butternut squashes sitting in the pantry from our CSA that I was getting worried would go to waste so I decided that soup is the quickest think to do with them.

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.

-LSB-...] took inspiration from my smoky butternut squash soup and pasta with artichoke alfredo to make an extra creamy, protein - rich (thanks to the cannellini beans) spin on an old -LSB-...]

This soup is an interesting step away from the classic autumn squash soup — brilliant pink in colour, with plenty of textures and flavours to warm the soul and nourish the body.

, but it has been a fantastic addition to our kitchen — everything from the creamiest, silky squash soups to making my own brown rice flour.

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

Everything about this butternut squash and apple soup says «fall harvest,» from its warm golden color to its slightly sweet, fresh flavor.

Aside from this soup I think it would also be lovely with my turmeric chickpea stew, African peanut stew, or roasted acorn squash soup.

Choose from fresh - daily soups and salads — many wheat - free and vegan — such as our kale salad with fresh apples and toasted nuts, or our hearty lentil salad with roasted squash and pumpkin seeds.

You can use your crock pot butternut squash for anything from butternut squash soup to baked goods (you can even use it in place of pumpkin).

I like using up leftovers with eggs... anything from roasted butternut squash to lentil soup.

It's also a great way to use the leftover butternut squash from your soup last week.

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

I found myself sneaking squash into everything from quick pasta dishes to vegetable soups, to super chocolatey quick bread, in an effort to combat the onslaught of our extremely prolific zucchini and golden pattypan harvest.

I am finally actually - back from my Thanksgiving vacation with this sweet, smoky and spicy roasted acorn squash soup!

From chow mein to salad and casseroles to soup, I've created a list of 10 creative and delicious ways to use this winter squash.

Either sugar or honey (or sometimes both) are usually to be found on the ingredients list of butternutty squash soups and beware many shop bought ones have very long ingredients lists (which isn't ideal from a simple and clean eating perspective).

Third, the chunkiness of the beef and squash make it more like a soup than a chili from a texture point of view.

Starting the meal with squash soup, enhanced with fresh ginger and cinnamon, is the perfect way to warm up any holiday guests coming in from the cold.

I would probably use it for just about everything from smoothies, soups (I mean it doesn't get better then butternut squash, carrot, and ginger soup), bulletproof tea, nut milks... but most importantly I would make babyfood for my baby boy!

On that note and per the request for winter squash recipes from of one of my lovely nutrition clients, Joanna, I'm sharing my recipe for carrot ginger squash soup today.

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.

I personally could eat butternut squash in any from or variation (soup is actually one of my faves), but this filled version makes a lovely side dish.

A nice change from all the butternut squash soups out there right now (not that I don't love those too).

As it is I just get those bisque - style soups from Pacific or any other brand in flavors like butternut squash or lentil, which are 2 favorite flavors of mine.

I used the awesome Imagine vegan organic butternut squash soup and topped it with some cinnamon, easy breezy beautiful (covergirlll) trail mix packets, cinnamon toast, and apples with this super amazing almond milk caramel sauce from Oh, Ladycakes.