A little goes a long way here you want to let the flavor of the squash shine. For dried I’d use 1/2 tsp sage 1/4 tsp thyme and 1/4 tsp rosemary. If you don’t have fresh herbs on hand or would just prefer to go the cheaper route dried herbs could be used here instead. You just cook them on a sheet of foil then wrap it up and toss it. Since you don’t have to do all that peeling there’s less mess to clean up. No need to peel, seed and chop squash here! You just halve and roast, then the squash flesh scoops out so easily. Roasted squash is much better than boiled squash. One of the things I really love about this butternut squash soup is the fact that the squash is roasted. Sure there are restaurants with plenty of good soups but a really good homemade soup will always be my favorite, maybe it’s the added love that goes into it. There’s just something about a homemade soup that’s good for the soul and this butternut squash soup is no exception. Stir in cream or add to each individual serving along with pecans. Thin with water to reach desired consistency, heat soup through over medium-low heat if needed. Blend with an immersion blender until smooth. Scoop roasted squash flesh from skin and add to soup. Bring to boil then reduce heat to medium-low, cover and simmer 15 minutes. Pour in chicken broth, sage, thyme, rosemary and nutmeg. Meanwhile saute add apple and onion in olive oil until nearly softened, about 8 minutes. Start by roasting the squash halves on a baking sheet until tender and slightly browned in spots.
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