Sentences with phrase «squash soup until»

I might need to hold on my enthusiasm for this butternut squash soup until my son gets a bit back in to soups.

Not exact matches

This soup really could hardly get easier as all you do is cut the squash in half lengthwise, remove the seeds and roast it until tender.

Put the lid on and let the soup simmer for a half hour or until the butternut squash and celeriac are very soft.

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.

Place your corn purée and your squash purée back into the soup pot, stir until blended, and add 2 cups of water, Warm until heated through.

Start making the soup by gently frying some onions, ginger and garlic for even more veggie goodness, add seasoning, carrots and butternut squash and cook until ready.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.

Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor, blender or hand blender.

Add butternut squash, cauliflower, and vegetable stock (or water and vegetable soup base) and cook until vegetables are soft for about 15 minutes.

Let soup simmer until butternut squash is tender.

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.

Cook cut up yellow squash, carrots and onions in a large soup pot filled with water and vegetable bouillon to taste until vegetables are tender.

Cover the pot and let the soup sit for about 2 - 5 minutes, until the greens are wilted and spaghetti squash noodles, beans / lentils are warmed through.

Oaxaca is known for its uncommon foods: floras de Calabasas or squash blossoms are frequently used in dishes (delicious); nopales or prickly pear cactus leaves grace some salads and soups (without spiny needles, of course); and there are chapulines, grasshoppers grilled in oil until crunchy and sprinkled with red chile powder (okay, I did eat one e... ah, several).

Blend the acorn squash until smooth, and then add to the soup pot; stir to mix evenly.

To get your vegetables, you can cook fresh or frozen vegetables until they are soft enough to mash (I love yellow squash with butter salt and pepper - I just dice it up and boil a few minutes then mash it) canned vegetables will work well and you can make a quick soup with them just puree with some chicken stock and you can add chicken too, if it's smooth you won't have trouble eating it.

Using a potato masher or a large fork, mash the squash until smooth, or, alternatively, you can puree the soup in a food processor or blender.

Although I don't ever hide the fact that I'm adding vegetables into dishes like mac and cheese, soups or casseroles, no one in my family guessed that there was squash in this recipe until I told them.

Add the remaining ingredients to the pot, and using an immersion blender, blend until the soup is smooth and creamy, blending up all the chunks of squash and onions.

Bring the soup to boil, reduce the heat, cover and simmer for 20 - 25 minutes or until the butternut squash is fork tender.