Butternut squash five spice soup

Spiced Butternut Squash Soup Recipe Allrecipe

Season the soup with cayenne pepper, allspice, nutmeg, ginger, salt and pepper, then stir in the sherry and half-and-half cream. Heat through, but do not boil. Ladle into bowls, and top with a dollop of sour cream Roast the butternut squash. Scoop out the squash meat. Blend the squash with coconut milk and ginger. Once you finished the puree, you will get a silky soup that has an intense squash flavor and a hint of sweetness Working in batches, puree the soup in a blender; add the crème fraîche, three-fourths of the cheese and 1 teaspoon of harissa to the last batch. Return all of the soup to the pot and season with..

This 5 ingredient butternut squash soup recipe is healthy and easy! It's a creamy (and vegan!) soup and it's the best for fall. It's made with roasted butternut squash, onions and yummy fall spices. Not only is this 5 ingredient butternut squash soup creamy and delicious, but it's also easy to make and super healthy Arrange butternut cubes on a large baking sheet. Drizzle the cubes with olive oil, salt, pepper, five-spice powder and maple syrup. Using your hands, toss it all together, getting all of the cubes coated. Place in the oven and roast for 30 to 35 minutes or until tender Mix together cinnamon, ginger, nutmeg, allspice, and cloves in a small bowl. Set pumpkin spice mix aside. Step 3 Place butternut squash and onions in a large bowl

5-Ingredient Butternut Squash Soup Omnivore's Cookboo

Spiced Butternut Squash Soup Recipe - Paula Wolfert Food

  1. utes until soft. Pour into a liquidiser or blitz with a stick blender,..
  2. seeds and heat for 30seconds (do not colour, you only want to release the flavours). STEP
  3. utes. Add the squash, sweet potato, ginger and stock and bring to a gentle boil. Cover, reduce the heat to low and cook for 10-15

5 Ingredient Butternut Squash Soup What Molly Mad

Five-Spice Roasted Butternut Squash - Taste Love and Nouris

Butternut Squash Soup: Rich, creamy soup with butternut squash, cream cheese, white beans, diced tomatoes, and flavorful herbs. Pumpkin Soup : Blend fresh herbs and spices with pumpkin puree, coconut milk, red lentils, and apples in this seasonal soup, ready in 30 minutes Add carrots & cook about 4-5 minutes. Add garlic,ginger and squash, stir. Add enough stock or water to cover, season w/ salt & pepper. Bring to a boil then reduce heat & simmer about 20-25 minutes. When squash & carrots are soft, remove from heat. Puree batches in blender until smooth. Put back in stockpot & add chinese 5 spice. Adjust seasoning In this delicious side dish recipe, turnips and butternut squash are glazed with a mixture of molasses and flavorful five-spice powder. Try the dish with garlic-rubbed roasted chicken or pork

Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup. It's healthy, low fat and packed with vitamin C 1 hr and 15 min Creamy butternut squash soup ingredients Apart from the butternut squash this soup also contains onion, celery stalk, garlic, ginger and a bay leaf for more flavour as well as a few aromatic spices including ground coriander and nutmeg. I also used a handful of red lentils for more substance and creaminess. How to roast the butternut squash

Butternut Squash-Pumpkin Spice Soup Recipe Allrecipe

  1. utes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack
  2. utes until squash has softened. Using an immersion blender, puree soup until smooth and silky
  3. Creamy Roasted Butternut Squash with Warm Fall Spices. 1tsp to 1 T of spices-ground cinnamon, cloves, allspice, nutmeg *adjust to your preference. Preheat oven to 375 degrees. Place all vegetables on a parchment paper lined baking sheet. Drizzle with olive oil and a sprinkle of cinnamon, nutmeg, salt and pepper. Toss lightly to coat

Video: The Best Butternut Squash Soup - This Healthy Tabl

Stir in 5 cups water, scraping up any browned bits. Add tea bag. Bring to boil, then reduce heat to medium-low and simmer gently until squash is tender, about 20 minutes. Remove tea bag. Working in batches, process soup in blender until smooth, 1 to 2 minutes. Or, insert your immersion blender and process until smooth Rated 5 out of 5 by JohnVegas from A New Butternut soup recipe made w my Vitamix First leave in all the seeds in the squash and even add 1/4 cup pumpkin seeds. (They add a delicious and nutritious taste to the final soup and will become completely pulverized into the final velvety smooth and rich soup - with the magic of a vitamix - the greatest tool for creating the finest creamiest soups ever Cook red onion in bacon fat until slightly caramelized add a little bit of salt then Marsala wine cook down until the onions have absorbed the marsala wine. In your instant pot add butternut squash, cauliflower, broth, spices marsala red onions, and reserved bacon fat to your Instant Pot Method. 1) Heat oil in a pan and add star anise, ginger and spring onions. 2) Add cooked black rice ramen and a packet of miso soup. 3) Stir in red chilly, coconut cream and the prepared miso soup. 4) Top with garnishes and enjoy hot! Back to Recipes

1 butternut squash, peeled, deseeded and chopped into 1 cm cubes. 4 fat garlic cloves, roughly chopped. 3 tsp Chinese five-spice powder. 1 tbsp caster sugar. 500ml chicken or vegetable stock. 100ml double cream. flaky sea salt and freshly ground black pepper. To garnish: toasted squash/pumpkin seeds. pumpkin oil. double cream. Chinese five. Add all the spices to the pot and stir to coat all the vegetables. Allow the spices to heat for 30 seconds. Deglaze the pan with a little of the vegetable stock. Add the rest of the stock and the butternut squash. Bring the soup to a low bowl and then reduce to a simmer. Let simmer for 10 minutes, stirring occasionally

Spread the butternut squash cubes over the baking tray and drizzle with olive oil. Bake in the oven for 30 minutes, until tender. Meanwhile, add the red onion, carrot and celery to a saucepan and cook for around 15 minutes, until fully softened. Drain the vegetables, but retain a cup of the vegetable cooking water In a large pot, melt the butter over medium-low heat and add the onions. Saute onions for a few minutes until tender. Add the squash, broth, marjoram, pepper and cayenne and stir together. Cover the pot and bring the mixture to a boil. Turn the heat down to a simmer and simmer covered for 20 minutes or until the squash is tender Prepare Soup. While the squash is in the oven, heat 1 1/2 tablespoons of olive oil in a large Dutch oven or deep pot over medium heat, and then add the leeks, carrots, and whole garlic cloves. Cook, stirring occasionally, until the leeks have softened and smell sweet, 5 to 8 minutes 1/2 roasted squash (refer to the Butternut Squash Puree section and use the leftover half), removed from skin and cut into chunks. In sauce pan, sauté shallots, garlic, and carrot in Brummel and Brown and beef fat until lightly caramelized, roughly 10-15 minutes. Add 1 tsp. powdered ginger and sauté 1-2 minutes until fragrant Reduce the heat to simmer, place a lid on pot, and allow the soup to cook for 20 minutes, stirring occassionally. By now the onions, garlic, and butternut squash should be tender and cooked all the way through. Use a hand-held immersion blender to puree the soup. Or, transfer the soup to a counter-top blender and puree

Spicy Butternut Squash Soup Earth of Mari

Roasted Five-Spice Pumpkin Soup | Naturally

Preheat oven to 425ºF. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet. Sprinkle with salt, pepper and drizzle oil over top In a large soup pot or Dutch oven, melt butter over medium-high heat and add onion, carrots, squash and sweet potato. Cook 15 minutes. Add chicken stock and bring to a boil. Reduce heat, cover and simmer 20 to 30 minutes, or until vegetables are soft. Remove from heat and cool slightly Sautée bell pepper for 5 minutes, then add butternut squash and spices for 5 more minutes. Add in coconut milk and veggie broth. Simmer for 20-25 minutes. Combine coconut milk and chopped ginger. Refrigerate. Blend the soup, add in chevre and roasted garlic and give it a taste. If needed, re-heat the soup Cut squash in half lengthwise and place cut side down on a baking sheet. Bake until tender and a fork pierces the squash easily, about 40 minutes. Let cool. Scoop out and discard (or roast) seeds. Scrape the squash from the skin and set aside. *If using pre-cut butternut squash, roast at 350° for about 25-30 minutes Instructions. Preheat the oven to 200°C / 180°C fan / 400°F. Peel and dice butternut squash. Add to a baking tray and add chili powder, sage, thyme and a drizzle of oil. Combine and make sure that every piece of squash is coated. Roast in the oven until the pieces start to soften

How to Make Quick, Easy Butternut Squash Soup Recipe and

1 butternut squash; 2 tbsp butter; 1 tbsp maple syrup; 3/4 tsp Chinese 5-spice powder (or 1/4 tsp cinnamon, 1/4 tsp cumin, 1/4 tsp ground fennel or star anise and a pinch of cloves) salt; freshly ground pepper; Preparation. Preheat oven to 425 degrees F. Use a vegetable peeler to peel the skin from the squash Add the butternut squash, cinnamon, nutmeg, sea salt black pepper, and stir until evenly distributed. Add water, maple syrup, and brown sugar and stir until combined. Cover and bring mixture to a boil. Once the mixture comes to a boil, reduce the heat and simmer for 15 minutes, uncovered until the squash is soft While the butternut squash is roasting, bring 3 cups of water to boil in a small pot on the stovetop, add the chai tea bags. After 3-5 minutes remove the chai tea bags and remove the pot from the stove. Set aside. Remove the butternut squash from the oven and transfer to a large blender or food processor. Add the chai tea and almond milk To make butternut squash soup in the slow cooker: In a medium sauce pot, heat oil over medium high heat. Saute onion, stirring occasionally, until brown. Add garlic and apple and stir for 1-2 more minutes. Transfer to slow cooker. Add chicken broth and roasted squash. Heat on low for 2-4 hours

Preheat the oven to 400 degrees F and line a baking pan with parchment paper. Cut the squash in half and place face down on the baking pan. Bake for 25-35 minutes until the squash is tender. Add the avocado oil to a pot on medium-high heat. Once heated, add the onions and saute for 3-4 minutes Instructions. Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper. Place the squash, cut sides down, on the baking sheet and roast for about 30 minutes, or until mostly tender. Let the squash cool for a few minutes, then scoop the flesh into a small bowl and discard the skin

Heat the oil in a large pot over medium heat. Add the onions, garlic, and ginger. Cook for about 4 minutes, stirring occasionally. Next, add the Thai chili and 1/2 teaspoon of salt, and cook for another minute. Add the cubed butternut squash, vegetable broth, remaining 1/2 teaspoon of salt, and coriander, if using For soup:1 medium leek3 Tbsp. butter2 medium carrots, peeled and coarsely chopped1 medium onion, coarsely chopped1 medium butternut squash (2½ pounds), peeled and cut into 1-inch pieces1 (14½ oz.) can chicken or vegetable broth½ tsp. salt2 ¼ cups water½ cup half-and-half or light creamFor cinnamon croutons:½ loaf (4 o Add 6 to 7 cups of water and bring to a boil. Simmer, covered, for one hour or until chicken is cooked through. Remove chicken and bones from the pot and let cool. While chicken cools, add butternut squash and salt. Remove any meat from the chicken bones and chop or pull into small pieces. Discard bones and return chicken pieces to pot Instructions: PREHEAT oven to 400ºF and line a baking sheet with parchment paper. SPREAD butternut squash cubes onto the sheet, drizzle with 1 tablespoon of avocado oil and season with 5-spice, salt and pepper. TOSS to cover all butternut squash cubes.BAKE for 20-30 minutes or until tender. LET butternut squash cool slightly as you heat up a large saucepan

Menu Plan Monday: Butternut Squash Soup, Quinoa Chili

Step 1: Sauté the Onion, Squash, and Apple. Heat a glug of oil in a Dutch oven or soup pot over medium-high heat. Once hot, add the onion and cook for 7 to 8 minutes, until the onion softens. Next, add the butternut squash and apple, and cook for 5 minutes, until the apple starts to soften and squash picks up some color Cook for about 20 minutes, or until the squash seeds become golden brown. A Final Tip. The butternut squash soup will keep in your fridge for five days. If you have leftovers, consider freezing them as soup cubes. I personally love this hack so that I don't get bored of eating the same meal back to back. When frozen, the squash soup will keep. Step 1. Preheat the oven to 350°. Season the kabocha, butternut and acorn squashes with salt and pepper and lay them cut side down on 2 large rimmed baking sheets. Pour 1 cup of water onto each. This butternut squash and coconut soup has all the fall feels, and makes a lovely lunch or light dinner. Easy to make and a great recipe to freeze for a 'standby meal', it is creamy from the coconut milk with a hint of spice from turmeric and ginger. An easy dinner for difficult days As the seasons change I've gone from cravings salads (yes, I am that person . . . ) to soup for lunch or. Instructions. Peel the butternut squash, cut it in half and deseed it. Chop it into chunks and place in the slow cooker. It's about 3-4 cups. You can also buy the squash already prepared in the vegetable department at most grocery stores. Put the whole bag of carrots in the slow cooker with the squash

While the squash bakes, in a large heavy bottomed pot, heat the remaining 2 tablespoons of oil on medium heat and add the onion. Cook until soft and transparent, 3-4 minutes. Add the garlic and ginger and cook for an additional 2 minutes, until fragrant. Add the pears, stock, spices, coconut milk and roasted squash and bring to a simmer From Spiced Butternut Squash Soup in the Instant Pot to Garlic-Chili Mashed Butternut Squash with Pine Nuts, we have a host of dynamic recipes to carry you through the season. . Explore this storyboard about Butternut Squash, Garlic by Christopher Kimball's Milk Street on Flipboard Directions for: Butternut Squash and Apple Soup Ingredients. 1 Tbsp (15 ml) Becel® Buttery Taste margarine. 1 medium onion, chopped. 3 clove garlic, minced ⅒ tsp (0.5 ml) five spice powder. 8 cup (2 L) butternut squash (about 1 large), peeled, seeded and diced. 1 Granny Smith apple, peeled, seeded and diced. 1 container (900 ml) chicken brot For curried butternut squash soup, add a dash of curry powder to the pot along with the ginger and cayenne. If you like a creamy butternut squash soup , add heavy cream, half-and-half or coconut milk at the end of cooking in lieu of the additional broth (at the same time that you puree the soup) Step 5. Add saute mixture to the pureed butternut squash. Step 6. Add yogurt, cheese and remaining spices. Mix until well combined. Step 7. Pour into a 8 x 8 or 9 x 9 or 9.5 x 9.5 square baking dish. Step 8. Top with a sprinkle of cheese, chopped cilantro and an optional bay leaf. Step

butternut squash noodle soup with turkey Using spiralized butternut squash as an alternative to pasta, this soup is loaded with fall flavors and gets its smoky spiciness from ground chipotle. The ideal soup to warm you up on cold winter days Cook, stirring occasionally, for about 5 minutes (until the onion is translucent). Add in the diced butternut squash, vegetable broth, apple cider, and spices and stir. Place the lid on your Instant Pot and set the venting nozzle to 'seal'. Using either the manual or soup setting, set to high pressure for 8 minutes In a large soup pot or dutch oven add the roasted butternut squash, carrots, onions, pumpkin pie spice, broth, coconut milk, and maple syrup. Stir until everything is well combined and bring to low-bowl over medium heat. Reduce the heat to low, cover, and let the ingredients simmer for 5 minutes Instructions. Preheat oven to 450 degrees and line a baking sheet with parchment paper. Whisk together all spices in a small bowl. Place the squash on the baking sheet and drizzle with the oil (3 tablespoons) and add the spice mixture. Toss together until evenly coated Butternut squash always elicits the feelings of fall and cooler weather. This easy-to-make soup is both sweet and hearty, using hard apple cider to bring in crisp notes of apple and nutmeg for extra fall spice. When searching for a hard apple cider for this recipe, try to find a cider that isn't overly sweet or dry

Put the squash, potatoes, peppers and half of the onions into a crockpot with the stock, cumin, Lodo Red Adobo, salt and pepper. Cook on high heat for 4 hours or overnight on the lowest heat. Use a stick blender or regular blender to blend all of the ingredients together; return the soup to the pot. Season with salt, pepper and more of the Lodo. While the squash cools, combine the oil, chili powder, cumin and smoked paprika in a large saucepan over low heat. Let the spices bloom in the oil for a minute or so. Add the peppers, onion, ginger and apple and raise the meat to medium. Saute 3-4 minutes, adding a splash of water if things are looking too dry Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper. Advertisement. Step 2. Cook until vegetables are tender, about 20 minutes. Let cool slightly. Step 3. Working in batches, puree until smooth in a blender My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! This traditional butternut squash soup will round out your fall and winter meals Dietary Fiber 2g. 7%. Total Sugars 9g. Includes 6g Added Sugars. 12%. Protein 4g. Vitamin D 0mcg 0% • Calcium 37mg 2% • Iron 1mg 6% • Potassium 334mg 8%. The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice

Five spice butternut soup The Sunday Time

Roasted Butternut Squash Soup- Rebecca has come up with one of the tastiest versions of butternut squash soup, complete with onions, apples, cinnamon, and cumin. Basic Butternut Squash Soup- Let's start with the basics, how to go from a raw butternut squash to a completed butternut squash soup in 25 minutes with just four ingredients Preheat the oven to 400 degrees F. 2. In a large, oven safe soup pot, combine the butternut squash, garlic, olive oil, honey, sage, paprika, cayenne, cinnamon, and a pinch each of salt and pepper. Toss well to combine. Transfer to the oven and roast for 20-25 minutes or until the squash is tender. 3

Roasted Butternut Squash Soup. approximately 3 lb butternut squash 3 shallots 1 tbsp olive oil salt & pepper, to taste 1 honeycrisp apple, peeled, cored and diced 4 cups vegetable stock 1 tsp chinese 5 spice powder 1-2 cups coconut milk (I use original Coconut Dream) Method While the squash is roasting, in a heavy-based soup pot and over a low heat, gently fry the shallots, ginger and garlic together. Once the shallots are softened (5-10 minutes) add the spices and mix around. The spice mix does need to fry gently for a couple of minutes too because this releases all the lovely flavours Place butternut squash in a cookie sheet, drizzle with 2 tbsp of oil, sprinkle 1/4 tsp of salt and pepper. Roast until squash is tender but not mushy. Stir the squash during the roasting process for even cooking. While the squash is roasting, heat 1 tbsp of oil in a large pot over medium heat. Add onion, carrots and celery Spiced Butternut Squash Soup. A Moroccan inspired butternut squash soup is a fun twist to this fall favorite. Directions: 1. In a Crofton Cast Iron 4.6 Qt. Saucepan, heat coconut oil over medium-high heat. Add carrots and butternut squash, sauté for 10 minutes. Add onions, garlic and seasonings and continue cooking for five minutes. 2

Basic Tomato Soup 5 Ways - Simple Roots

Makes 1.5 - 2 litres soup depending on your preferred consistency. Ingredients: 1 large butternut squash 1 large white onion 4 cloves garlic Vegetable stock cube Olive oil 500ml milk (or substitute some for double cream if you prefer) ½ tsp whole cumin seeds S&P. Method: Pre heat oven to 180C. Cut the butternut squash in half, lengthways Ingredients. Butternut Squash - Measure the squash by weight before preparing it (about 3 lbs) or by volume after cubing it (about 6 cups of squash cubes). Look for pre-cubed squash at the grocery store to save time. Apples - A tart green variety balances the natural sweetness of the vegetables well, but use whatever you have on hand. I usually just use the regular apples we have for. Add squash, onion, garlic, spices, and broth to the crockpot. Cover and cook for 6 hours on low or 3 hours on high. Uncover and use a stick blender to puree the soup until smooth. Stir in the heavy cream. Ladle the soup into bowls and top with a sprinkle of chili powder, a hunk of Burrata and roughly chopped cilantro

Spicy butternut squash soup BBC Good Foo

Add the garlic, paprika, cinnamon, ginger, nutmeg, and cayenne pepper to the pot. Mix the spices into the butternut squash and onion and then continue sautéing, tossing periodically until the spices begin to release their aroma. This will only take a couple of minutes. 1. Save Butternut Squash Soup - The Happy Housewife™ :: Cooking My first two recipes are soups. Soups are so cheap to make, can be made ahead of time and either frozen or stored in the fridge for several days, and warm you up on those cool fall evenings

Instant Pot Mixed Vegetable Pasta Soup - Vidhya’s10 Best Rapini Soup Recipes | Yummly

Spiced Butternut Squash Soup - Spice Spice Bab

How to make Roasted Butternut Squash Soup: 1) Toss the vegetables with oil, salt and pepper on a rimmed baking sheet and 2) roast in the oven until tender. 3) Roast the spices in a little butter, then add roasted vegetables and broth. 5) Simmer, then 6) blend and 7) add cream to taste. 8) finish simmering for a few minutes Preparation. Preheat the oven to 400° F/200° C. Brush some of the olive oil on the lined baking sheet. Place the squash halves cut side down on the sheet and roast in the oven, turning once, until tender and light brown, up to 45 minutes. Cut the roasted squash into ¾-inch pieces Melt butter in large saucepan on medium-low heat. Add onion; cook and stir 3 minutes or until slightly softened. Add squash, apple, pecans and brandy, if desired. Cook on medium heat 1 minute, stirring occasionally. Stir in orange juice, ground ginger, nutmeg and stock. Bring to boil Instructions. In a small bowl, mix together the butternut squash, oil, Truvia or sugar, and the Chinese 5 spice powder. Place the squash in the airfryer basket. Set the airfryer to 400F for 15 minutes. Yeah, that's seriously all that there is to it Instructions. Wash and peel medium size butternut squash. Cut in cubes and place in to your Instant Pot. Add cubed apple and roughly chopped onion. Add pumpkin spice on top and chicken broth. Close and lock the lid and set timer to 8 minute on high pressure

Pumpkin Spice Butternut Squash Soup Recipe EatingWel

Twelve 14.1 oz. non-BPA cans of Amy's Light in Sodium, Organic Butternut Squash Soup the whole family will love Smooth, mellow, organic butternut squash blended with a hint of garlic and spice Also complemented by a drizzle of extra virgin olive oi Put the vegetables into your slow cooker. Add the spices, salt, and pepper. And pour in the vegetable stock. Cook on high for 3-4 hours, or low for 6-7 hours. Once the cooking is finished, open the lid and discard the cinnamon stick. Using a hand blender, blend the soup until smooth Once butternut squash is cooled, scoop out flesh and transfer to high-speed blender (or pot on stovetop if you don't have one). Add pumpkin pie spice, cardamom, salt, white pepper, and up to 3 cups vegetable broth. Set high-speed blender to soup setting or let blend at highest speed for 6 minutes Instructions. Heat the olive oil in a large soup pot. Add in the onion and cook over medium-high heat for five minutes or until softened, stirring regularly. Add in the squash, season with salt and pepper, and cook for 10 minutes, stirring from time to time. Pour in hot water or stock to cover and bring to a simmer Ingredients for Butternut Squash Soup. To make this Instant Pot butternut squash soup recipe, besides spices that you have in your pantry right now, you will need: Butternut squash: Fresh or frozen works. Only thing with frozen butternut squash, pressure cooker will take 10-15 minutes longer to come to pressure

14 Best Butternut Squash Soup Recipes - The Spruce Eat

Smooth, mellow, organic butternut squash, blended with just a hint of garlic and spice and a drizzle of extra virgin olive oil to finish. Simple food, simply scrumptious. Soy free, dairy free, lactose free, corn free, tree nut free, vegan, kosher, plant based. Amy's organic soups are a great shelf-stable option for quick, healthy meals. They [ An easy and flavorful roasted butternut squash soup recipe with homemade stock, veggies, and plenty of spices. Coconut milk and real maple syrup are drizzled on top for extra creaminess and a hint of sweetness, along with a sprinkle of warm spices to bring the dish together. (Dairy-Free, Grain-Free, Gluten-Free & Paleo with Vegan options 3. Add spices to the pot and stir onions until translucent (about 7-8 minutes). 4. Once the oven is hot, place the butternut squash cubes and chopped cauliflower onto a baking tray. Allow them to cook for about 20 minutes. 5. Add most of the cauliflower, all of the butternut squash, and 2-3 small pieces of ginger to the pot Add onions and saute for 5 minutes, or until onions have turned translucent. Add butternut squash and vegetable stock. Mix. Bring to a boil. Reduce heat to low. Cover and cook for 20 minutes. Sprinkle star anise and mix. Remove from heat. Careful spoon into a blender and blend on low speed. Pour the mixture back into the soup pot, and re-heat

Delicious Main Courses from Across the GlobeJames Martin roasted five-spice duck breast recipe on

Amazon.com : Progresso Traditional Soup, Butternut Squash ..

Secure the lid and hit Manual or Pressure Cook High Pressure for 6 minutes. Quick release when done and hit Keep Warm/CancelCarefully remove the cooked squash with tongs and set aside to cool. Remove the trivet and liner pot, rinse it out, dry it off well and then return the liner pot to the Instant Pot Ingredients in this vegan butternut soup. Cooking soup calls for one thing and one thing only: lots of different flavoring ingredients!In this Thai-inspired curry butternut squash soup we're going heavy on the spices to create a blend of flavors that are equal parts savory, sweet, earthy, and tangy This brilliant orange Instant Pot butternut squash soup is so uplifting on a cold day. It includes a mixture of butternut squash, carrots, aromatic ingredients, spices, and broth, that cook into a smooth creamy blend. For a unique twist on a classic butternut squash soup, this is served with nutritious quinoa Prep The Ingredients To Freeze: Add the onion, squash, sweet potatoes, apple, garlic, and spices to a freezer bag (hold off on the chicken broth). Label and freeze. Thaw the bag 24-48 hours before you want to use it. The day you want to cook, pour the bag into the slow cooker, add the chicken broth, and follow the cooking directions in the recipe

Beau Monde | Red Stick Spice Company

Butternut Squash, Ginger, Pear Soup - Five Spice Caf

This vegan butternut squash soup is warmly spiced with Cajun seasoning and served with a swirl of coconut yogurt and fresh coriander. Rating: 1 out of 5. (1 ratings) Butternut, sage and cheddar cornbread squares. Combine classic seasonal flavours in this easy cornbread recipe, with sage and gloriously sharp cheddar