Recipe: Yummy 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.

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. Celebrate fall & winter produce with these nourishing soups! 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. Prepare 1 of quarter squash, peeled & sliced.
2. Prepare 1 of medium red onion, coarsely chopped.
3. You need 3 cloves of garlic, coarsely chopped.
4. Prepare 1 cup of water.
5. It's 1/4 pc of a stock cube (vegetable if vegetarian, chicken if not).
6. Prepare to taste of Salt.
7. You need of ~ VARIATION SUGGESTIONS ~ (optional).
8. Prepare 1 spoonful of crushed crispy bacon (optional).
9. You need 1 spoonful of sliced ham (optional).
10. It's 1 spoonful of shredded leftover chicken (optional).
11. You need 1 of diced cooked baby potato (optional).
12. Prepare 1-2 of dollops cream (optional).
13. It's 1-2 Tbsp of coconut cream (optional).

Many are vegan and GF adaptable! Most of these vegetarian soups are made with fresh seasonal produce, while some utilize easy pantry ingredients, for when time is short and schedules are tight. A simple and healthy vegan Thai butternut squash soup recipe made with lemongrass and coconut Coconut milk - you want high-quality and full fat coconut milk for the richest, creamiest soup base. you can control the thickness of this soup. If you want it thicker, do not fully cover the butternut.

Squash Soup base - vegetarian or not instructions

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.

And not one of those teeny tiny trendy ones. Snag yourself a Big Gulp mo' fo' yo' money straw for maximum suction efficiency. This roasted acorn squash soup is incredibly easy to make, requiring a just a little sautéing, roasting, and blending. Vegan Butternut Squash Soup is warm, comforting and delicious. It will warm up holiday guests before the big meal on Thanksgiving!