![]() Place a towel over the top of the machine, pulse a few times then process on high speed until smooth. Cover the pot and bring to a boil over high heat. Bring to a simmer and puree using an immersion blender. This prevents the vacuum effect that creates heat explosions. Instructions In a large stock pot, combine the broth, squash, onion, and apple. Combine the roasted squash with the stock, honey, and ginger in a large pot. If using a blender, release one corner of the lid. This simple and creamy squash soup has just 6 ingredients including squash, onion, olive oil, milk, and toasted walnuts. Transfer liquid to a blender or food processor and fill it no more than halfway. *When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Season with the remaining salt, pepper, and nutmeg. Stir in the heavy cream and return to a low simmer. Easy Pureed Butternut Squash Soup 72 This recipe for pureed butternut squash soup is from the January/February 2008 issue of Everyday Food. Using a stick blender, puree the mixture until smooth*. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes. Ingredients butternut squash (2 to 2 pounds), halved lengthwise and seeded olive oil, plus more for drizzling Salt white onion, sliced cloves, smashed. 1 medium butternut squash, peeled and cubed (about 3 cups) 3 cups fat-free, low-sodium vegetable broth 2 teaspoons minced, peeled gingerroot 1/4 teaspoon salt 1/4 teaspoon pepper (coarsely ground preferred) 1/3 cup fat-free half-and-half 1/4 teaspoon freshly grated or ground nutmeg Directions Tip: Click on step to mark as complete. Scoop the flesh from the skin into a 6-quart pot. Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper. Add onions cook, stirring occasionally, about 5 min, until soft but not browned.
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