In a large, non-stick pan, combine olive oil or butter, onions, salt and pepper; cook on a high heat for about ten minutes. When the butternut squash is soft, add the roasted butternut squash, along with any other vegetables that you would like to include. When the butternut squash are softened, add the other ingredients, seasonings, and anything else that you think is necessary.
I like to make butternut squash soup recipes this way because the vegetables can be used at different stages of the cooking process. You can always add them right after the butternut squash is soft, for example. In fact, this is an excellent way of making vegetables and bread more interesting to your taste buds.
Adding Some Carrots, And Some Baby Red Potatoes
For example, you could start by adding some carrots, and some baby red potatoes. You could also add some small butternut squash for the second stage. If you’re making a butternut squash soup recipe with whole carrots, you can cut off the tips of the carrot (about 1 inch long). And then, cut off some slivers of potato. Keep the remainder of the potato intact and slice off the rest of the potato into pieces.
Then, add all of the soup ingredients and any seasonings and garlic. Bring to a gentle boil and then remove from the heat. Let sit for five to ten minutes until the ingredients are completely cooked. In the meantime, let’s take a look at how we use garlic in this recipe.
Garlic gloves are what you’ll need for this method. Put about one-half cup of chopped garlic in a zip lock bag and add about three tablespoons of olive oil to that. Zip it up and place it inside of your refrigerator. This is the best way to freeze butternut squash recipes so you don’t have to worry about them within the day. Just seal it up and store it in the freezer.
Now it’s time to create your butternut squash soup garnish. Put about one tablespoon of each of fresh herbs (garlic and carrots) and lemon juice in a blender. Blend them until they’re mixed and then slowly pour the blended items over your hot boiling water.
Serve Your Dish With Fresh Tortilla Chips
Once the soup is done, remove the blended vegetables and put them in a bowl to cool down. Now it’s time to grind the other ingredients together. Add in your pepitas and mix them together with a fork. You’re going to want to have a lumpy texture because the creamy soup will be smooth on the outside but a bit rough on the inside.
You should taste all of the spices and decide if you need more of any of them or just some of them. The butternut squash soup recipe instructions tell you what amount to use when it comes to spices. If you find that you don’t like the way that you’ve created your dish, you can add more spices or even adjust the amounts of the other ingredients to create something else. Remember to serve your dish with fresh tortilla chips and if you have fresh cilantro, green chilies, roasted potatoes, or vegetable slices, that will enhance the flavors too.
Clean Out Your Butternut Squash Puree
It’s now time to clean out your butternut squash puree. You can wash it in a colander or just throw it into a large bowl. You may find that this is a much easier task than it sounds and it will also speed up the soup preparation time. Once you’ve washed it, let it drain for about five minutes and then you can puree it again. Just keep in mind that this process will take longer and the end product may not be as rich as you originally had in mind.
After your puree has been pureed, you can then add all of the other ingredients and let them soak through. You’ll want to take your time and make sure that you incorporate all of the great ingredients that go into the butternut squash soup recipe. One of the best ways to do this is to make the soup at night and keep it in the refrigerator overnight. This will allow you to get a larger amount of the great ingredients and use them in the morning.
The next day, just to blend everything together. Then you’ll want to heat up your favorite high quality cooking spray. Spray some in the bottom of the pot and then add your onions, garlic, and bell pepper. Stir everything together until it’s covered with the cooking spray. Put the lid on top of the pot and gently place it over medium heat. Let the recipe cook for about four to five minutes, stirring every so often to ensure that the mixture cooks evenly.