Recipe: Tasty Squash Soup base - vegetarian or not

Squash Soup base - vegetarian or not. I am looking to prepare a roasted squash soup base/stock. I plan on pairing the meal with a stout beer tasting. As such, I don't want to have much water content and will be adding things like celery and corn later on. even if the stock will come out as a gravy I am not worried much about consistency as.

Keep this soup well chilled, but not so much that the. As a food item, squash is highly underrated. The squash family boasts some formidable superstars far beyond pumpkin pie and butternut squash soup. You can have Squash Soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Squash Soup base - vegetarian or not

1. It's of quarter squash, peeled & sliced.
2. Prepare of medium red onion, coarsely chopped.
3. You need of garlic, coarsely chopped.
4. You need of water.
5. You need of a stock cube (vegetable if vegetarian, chicken if not).
6. Prepare of Salt.
7. It's of ~ VARIATION SUGGESTIONS ~ (optional).
8. Prepare of crushed crispy bacon (optional).
9. You need of sliced ham (optional).
10. It's of shredded leftover chicken (optional).
11. Prepare of diced cooked baby potato (optional).
12. It's of dollops cream (optional).
13. It's of coconut cream (optional).

Jolinda Hackett has written five books about plant-based cooking and has developed hundreds of vegan and vegetarian recipes. These hearty vegetarian soups, stews and chilis will warm you up on cold days. This Vietnamese-inspired soup of vegetables and tofu simmered in lemongrass-infused coconut milk makes a delicious vegetarian or vegan meal. Roasted squash lends a delicate sweetness to this creamy soup.

Squash Soup base - vegetarian or not step by step

1. In a sauce pan, place your squash, sliced into small pieces so it's easy to mash. Add onions, garlic and enough water to cover all the squash (don't place too much). Boil covered for 15 mins.
2. Once soft, lower heat and mash everything while in the pot. Season with salt and 1/4 of a stock cube (crushed to powder so it's easy to mix)..
3. When the squash is mashed, it gets thicker and absorbs the liquid. Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time. Serve while hot..
4. I enjoy this soup base on its own without any additions but sometimes I do variations too. Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken, bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery, corn kernels or peas.

Delicious, healthy, and creamy, this Vegetarian Butternut Squash Black Bean Soup is everything you need to keep warm through the cold winter months. This soup is super easy to prepare and makes a great addition to any party, potluck or as the main course on a busy weeknight. I used red squash (kabocha squash) for this squash soup, but you could use butternut squash which happens to be my favorite kind of squash, because. This is truly an easy butternut squash soup recipe. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there.