Creamy Butternut Squash Soup Recipe

Creamy Butternut Squash Soup Recipe

Velvety Harmony: A Fall Delight - Creamy Butternut Squash Soup Recipe
As the crisp autumn breeze ushers in cooler temperatures and vibrant hues, there's nothing more comforting than a bowl of rich, creamy butternut squash soup. This velvety concoction combines the earthy sweetness of butternut squash with a medley of aromatic spices, creating a symphony of flavors that will warm your soul. Join us on a culinary journey as we unravel the secrets to crafting the perfect bowl of butternut squash goodness.

Embrace the essence of fall with our delectable butternut squash soup recipe. Dive into the velvety texture that blankets your palate with each spoonful. This soul-soothing dish is not just a feast for the taste buds but also a visual delight, capturing the golden warmth of autumn in every bowl.

Ingredients (Serves 4):

1 medium-sized butternut squash, peeled and diced
1 large onion, finely chopped
2 carrots, peeled and sliced
2 cloves of garlic, minced
4 cups vegetable broth
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp smoked paprika
Salt and pepper to taste
2 tbsp olive oil
1 cup coconut milk (or heavy cream for a richer texture)


Instructions:

1. Prepare the Squash: Start by peeling and dicing the butternut squash. The smaller the pieces, the quicker they'll cook
2.Sauté the Aromatics: In a large pot, heat olive oil over medium heat. Add chopped onions, carrots, and minced garlic. Sauté until the onions become translucent and fragrant.
3. Add the Squash: Toss in the diced butternut squash and continue to sauté for a few minutes, allowing the flavors to meld.
4. Season the Pot: Sprinkle ground cinnamon, nutmeg, smoked paprika, salt, and pepper over the vegetables. Stir well to coat the squash evenly with the aromatic spices.
5. Simmer to Perfection: Pour in the vegetable broth, bringing the pot to a gentle simmer. Cover and let it cook until the squash is tender and easily pierced with a fork.
6. Blend and Creamify: Using an immersion blender or transferring the soup to a blender in batches, blend until smooth. Return the soup to the pot.
7. Finishing Touch: Pour in the coconut milk (or heavy cream) to add a luxurious creaminess. Adjust salt and pepper to taste.
8. Serve and Garnish: Ladle the soup into bowls, and for a finishing touch, sprinkle a pinch of smoked paprika or a swirl of coconut milk on top.

Indulge in the heartwarming embrace of our creamy butternut squash soup. This recipe transforms humble ingredients into a culinary masterpiece, epitomizing the flavors of fall. Whether served as a starter at a dinner party or enjoyed curled up on the couch with a good book, our butternut squash soup is a celebration of autumn's bounty. So, gather your ingredients and immerse yourself in the delightful symphony of flavors that will leave your taste buds longing for more.

You can check other tasty recipes in this blog like:

Roasted Asparagus Poshed Eggs and Miso Butter

Mackerel With Vegetables in Oven Recipe

Get free 21 Keto Recipe

Thank you! Alex

Bacon Double Cheeseburger Soup Recipe

Bacon Double Cheeseburger Soup

This a recipe that I like very much and the dish will be very tasty.

Source:  http://www.closetcooking.com/

Bacon Double Cheeseburger Soup

A tasty and hearty soup with all of the flavors of a bacon double cheeseburger.

Servings: makes 4-6 servings
Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes




Ingredients

1 pound of ground beef

8 slices of smoked bacon, cut into one-inch pieces

1 cup onion, diced

1/2 cup carrot, diced

1/2 cup celery, diced

1 jalapeno, seeded and finely diced

2 cloves garlic, chopped

1/4 cup flour

2 cups beef broth

1 cup beer

1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces

2 tablespoons ketchup

1 teaspoon mustard

1 tablespoon Worcestershire sauce

1 (14.5 ounce) can diced tomatoes

2 cups lettuce, shredded

1 cup milk

1 cup cheddar, shredded

1 cup mozzarella, shredded

cayenne to taste

salt and pepper to taste

1 tablespoon bacon grease oil

2 hamburger buns, cut into 1 inch cubes

Directions:

1. Cook the ground beef in a large sauce an over medium heat, about 8-10 minutes, and set aside.

2. Cook the bacon in the pan, about 5-7 minutes, and set aside on paper towels reserving about a tablespoon of the bacon grease in the pan.

3. Add the onions, carrots, celery and jalapeno and cook until tender, about 5-7 minutes.

4. Add the garlic and cook until fragrant, about a minute

5. Mix in the flour and cook for a few minutes.

6. Add the broth, beer, bacon, beef, potato, ketchup, mustard, Worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender about 10 minutes.

7. Add the lettuce, milk, and cheese and cook until the cheese has melted without bringing it back to a boil.

8. Season with cayenne, salt, and pepper, and enjoy!

9. While the soup is cooking, toss the buns in the bacon grease and bake in a preheated 400F oven until lightly golden brown, about 10 minutes, turning half way through.

Thank you and Bon Appetite.

If you like Octopus you can try this interesting and delicious recipe here: Octopus with Potatoes in Oven Recipe

Beer Mac n Cheese Soup

Beer Mac and Cheese Soup Recipe

Source: http://www.closetcooking.com

Beer Mac and Cheese Soup Recipe:
Author: colestcooking.com

All of the flavors of mac and cheese in the form of a hot bowl of soup!

Servings: makes 4 servings
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes

Ingredients

• 6 strips bacon, cut into 1 inch slices (omit and replace with 2 tablespoons of oil or butter for vegetarian)
• 1 medium onion, diced
• 2 stalks celery, diced
• 1 large carrot, diced
• 1 jalapeno pepper, diced
• 2 cloves garlic, chopped
• 1/4 cup flour
• 2 cups chicken or vegetable broth
• 1 bottle beer (or another cup of broth)
• 1 pinch nutmeg
• 1 1/2 cups elbow macaroni
• 1/2 cup heavy cream
• 1 teaspoon Dijon mustard
• 3 cups cheddar cheese, shredded
• cayenne to taste
• salt and pepper to taste

Directions

1. Cook the bacon in a pan over medium heat and set aside on paper towels to drain, reserving 2 tablespoons of the grease in the pan.
2. Add the onion, celery, carrot, and jalapeno and cook until tender, about 10 minutes.
3. Add the garlic and cook until fragrant, about a minute.
4. Mix in the flour and let it cook for 2-3 minutes.
5. Add the broth, beer, nutmeg, bacon, and macaroni, and let cook until the macaroni is al-dente, about 7-8 minutes.
6. Add the cream, mustard, and cheese and cook until the cheese has melted but do not bring it back to a boil.
7. Season with cayenne, salt, and pepper to taste.

Pretzel Rolls Recipe

Quick and easy pretzel rolls for any occasion.
Servings: makes 8 rolls

Prep Time: 10 minutes
Rise Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours 35 minutes

Ingredients

• 2 3/4 cups bread flour
• 1 envelope of quick-rising yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon celery seeds
• 1 cup plus 2 tablespoons hot water (125°F to 130°F)
• 8 cups of water
• 1/4 cup baking soda
• 2 tablespoons sugar
• 1 egg white, beaten to blend (glaze)
• Coarse salt

Directions

1. Mix the bread flour, 1 envelope yeast, 1 teaspoon salt, 1 teaspoon sugar, and celery seeds in the food processor and gradually pour in the hot water until it forms an elastic dough.
2. Place the dough in a greased bowl and cover until it has doubled in size, about 1-2 hours.
3. Punch the dough down, form it into 8 balls cutting an x on the top of each with a serrated knife, cover and let rise until double in size, about 1-2 hours.
4. Bring the water to a boil, add the baking soda and sugar, and cook the rolls for 30 seconds per side.
5. Place the rolls on a greased baking sheet, brush the tops with the egg, sprinkle on some salt, and bake in a preheated 375F oven until golden brown about 25 minutes.

Thank you and Bon Appétit! Alex

If you like Chicken Recipes you can try this interesting and delicious recipe here Chicken Breast Tikka Masala Recipe

Roasted Red Pepper Soup

Roasted Red Pepper Soup Shots Recipe

Source: https://www.epicurious.com

Yield: Makes 2 cups This uncooked soup is quick to prepare but delivers a deep, bright flavor. A range of toppings makes it even more visually appealing.

Ingredients for the recipe:

• 16-ounce jar of fire-roasted red peppers with their juices
• 1 tablespoon Sherry vinegar
• 1/2 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1/4 cup extra-virgin olive oil

Garnish:

• parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg

Directions:

1. Purée one 16-ounce jar of fire-roasted red peppers with their juices, 1 tablespoon Sherry vinegar, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper in a blender on high speed until very smooth, about 1 minute. With motor running, gradually add 1/4 cup extra-virgin olive oil. Season to taste with salt, pepper, and more vinegar, if desired. DO AHEAD: Soup can be made 1 day ahead. Cover; chill.

2. Divide soup among small cups or shot glasses. Garnish with parsley, olive oil, minced bell peppers, toasted coriander seeds, caper berries, feta, or minced hard-boiled egg.

Thank you and Bon Appetit! Alex