Hello everybody, it’s John, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, squash soup base - vegetarian or not. It is one of my favorites. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
Squash Soup base - vegetarian or not is one of the most popular of recent trending foods in the world. It is appreciated by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. Squash Soup base - vegetarian or not is something which I have loved my entire life.
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To begin with this particular recipe, we have to first prepare a few components. You can cook squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Squash Soup base - vegetarian or not:
- Prepare 1 quarter squash, peeled & sliced
- Take 1 medium red onion, coarsely chopped
- Get 3 cloves garlic, coarsely chopped
- Take 1 cup water
- Get 1/4 pc a stock cube (vegetable if vegetarian, chicken if not)
- Prepare to taste Salt
- Get ~ VARIATION SUGGESTIONS ~ (optional)
- Get 1 spoonful crushed crispy bacon (optional)
- Make ready 1 spoonful sliced ham (optional)
- Make ready 1 spoonful shredded leftover chicken (optional)
- Make ready 1 diced cooked baby potato (optional)
- Make ready 1-2 dollops cream (optional)
- Take 1-2 Tbsp coconut cream (optional)
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.
Steps to make Squash Soup base - vegetarian or not:
- 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
- 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).
- 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.
- 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
Or you can change it up a bit to make it more customized. It's a fantastic base recipe to one of the most quick Holiday soup recipes out there. And best of all, it's not too rich and wonderfully healthy. This soup is incredibly bland right out of the can but it has acceptable vegetarian (not vegan) ingredients and is intended for use in recipes, so that's okay. None of the non-soup recipes that I could find to use it in appealed to me, but it certainly works well as a base for flavorful soups.
So that is going to wrap it up for this exceptional food squash soup base - vegetarian or not recipe. Thanks so much for reading. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
