![]() ![]() Not in the mood for cooking? Take the night off instead with our 100+ delicious chef prepared dishes. I have a theory that any soup can be a good soup as long as it has a potato in it (it provides the perfect amount of creaminess, that can't be replicated by anything else) so try to leave that in! What I try to not to ever leave out or swap when making soups out however, is the potato. Heat chicken broth, basil, marjoram, black pepper, and cayenne. 1/4' thick slices and the squash into about 3/4' pieces so everything cooks fairly evenly. Next, add in the garlic and cook for a minute or until it’s fragrant. 1 medium to large butternut squash, peeled & cut into 1 inch cubes (about 4 cups) 1 pound carrots, cleaned and chopped into 1 inch pieces (about 7 or 8 large. Cook the onions until they are tender (this should take about 5 minutes.) Be sure to stir occasionally as they cook so that they don’t burn. Ingredients 3 cup peeled, diced butternut squash (about 1 small squash) 2 cup thinly sliced carrots (4 medium) cup thinly sliced leek or chopped onion 1. Peel the squash with a vegetable peeler or y-peeler, scoop out the seeds and cut it into 1/2 to 1-inch dice. Then add in the onions and salt, tossing to coat with the oil. Oil a large rimmed baking sheet or line it with foil. Heat butter in a saucepan over medium heat cook and stir onion until tender, about 10 minutes. Start by heating up some olive oil in a large stockpot over medium heat. Bake squash in the preheated oven until tender, about 45 minutes. Place squash cut-side down in a baking dish fill with 1/4 inch of water. Last but not least, you can also use pumpkin or sweet potatoes instead of both the carrots and butternut squash, or swap them out for turnips or any other starchy vegetable. Preheat oven to 400 degrees F (200 degrees C). You could also leave out the spices completely if you're after a really mild and neutral soup. Add the pastes - lemongrass, ginger and Thai red curry. Cook for 4-5 minutes, stirring to keep the vegetables from sticking to the bottom. You can also swap the cumin and turmeric with garam masala or curry powder if you don't have them in the cupboard, and can swap the paprika with cayenne pepper. Switch on your instant pot to saut and heat the the cooking oil. You can swap the red onion in it for one white onion, two shallots or one small leek. Bring to a boil, reduce the heat to low, and simmer, uncovered, until the carrots are soft, 20-25 minutes. Aside from easy, delicious and quick (the perfect soup trifecta), this soup is also extremely customisable.
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