Unauthorized commercial use is forbidden. This recipe is the property of Quaintance-Weaver Restaurants, LLC. Please adjust as to your taste and portion size. This recipe has been reduced – but not tested at this scale. Once hot, add onion and saute until softened, about 5-7 minutes. Meanwhile, place coconut oil in a large pot or Dutch oven over medium heat. Roast until fork tender, about 35-40 minutes. Add 1 tablespoon freshly squeezed lemon juice. Lightly grease a baking sheet and place buttercup squash halves cut side down on the pan. Bring to a boil, reduce heat and simmer until squash is fork-tender, about 30 minutes. To make acorn squash soup vegan, swap the honey for pure maple syrup, the butter for additional olive oil, and the Parmesan cheese for nutritional yeast. Stir squash, potato, chopped apple, stock, 2 cups water, 1 teaspoon salt and teaspoon pepper into onion mixture, then simmer, uncovered, stirring occasionally. Using a blender or immersion blender, blend soup until completely smooth. *To make roux cook equal parts butter and flour over medium heat until it barely begins to color, whisking constantly.ĭisclaimer: All our recipes were originally designed for much larger batch size. Stir in butternut squash, thyme, chicken broth, salt and pepper. Pour 4 cups of stock into the saucepan and bring to a simmer. Serve with a sage leaf or sage crème fraîche and roasted pumpkin seed garnish. Season finished soup with salt and pepper to taste. Simmer for 30 minutes, whisking frequently. Reduce heat and add the remaining ingredients. Whisk roux into the sherry mixture then add the roasted squash. Sauté shallots and ginger in melted butter until shallots are tender and translucent. Melt butter in a large soup pot over medium-high heat. Scoop roasted squash out of skin and set aside. Ingredients 2 cups (625 mL) water 2 tbsp (30 mL) brown sugar 1 tsp (5 mL) salt tsp (1 mL) ground cinnamon tsp (1 mL) ground ginger 3 cups (750 mL). Ree Drummond, soup, recipe Don't mind us, just making The Pioneer Woman - Ree Drummond's roasted three-squash soup on repeat all season. Remove from oven and allow squash to cool. Place squash on a roasting pan and roast until brownish and tender (about 20-30 minutes). Cut squash in half lengthwise and scoop out seeds coat lightly with the olive oil.
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