Butternut Squash, Leek and Apple Soup. But not just any restaurant: a hyper-local organic restaurant sourcing 95% of their ingredients from within 200 kilometers of their front door, and one that holds classes to educate and inspire city dwellers to eat sustainably all year round. Oh, just kind of up my alley.
Spicy Chipotle Butternut Squash Soup. The smokiness of dried chipotle chiles provides the perfect counterpoint to sweet butternut squash in this easy, 8-ingredient soup. If you want to go more mild, use only one chile; if you like the heat, go for all three.
Directions. Stir apples, thyme, and sage into the squash mixture; pour in chicken stock and cider. Bring mixture to a simmer, reduce heat to low, cover pot with a lid, and cook …
Butternut Squash Apple Soup with Crispy Leeks (Vegan, Paleo, Gluten Free) Generally, it’s super awesome – there’s great food, really lovely, interesting people and lots of talk about different vegetables and desserts and generally everything I love, but am typically afraid I’m boring people with.
This chunky soup combines chopped leeks and rough-cut butternut squash, apple and tomato cubes in a subtly creamy broth. As bits of the squash and tomato break down, they make the soup stock cloudy. Pureeing some of the finished soup plus adding coconut milk at the end brings the soup together.
Butternut squash is one of the most beloved vegetables of the fall harvest; this simple soup really lets the squash’s flavor shine through.
Ready In. 1 h 5 m. Melt butter in a large pot over medium heat. Stir in leeks and onions, and cook until the onion softens and turns translucent, about 5 minutes. Add potato, …
Jul 22, 2015 · 1 1/2 cups sliced leeks, white parts only Apple Butternut Squash Soup. Butternut Squash and Apple Soup. Butternut Squash Soup. Curried Butternut Squash Soup.
In a blender or food processor, puree the soup in batches until smooth. Pour the soup back into the pan and season with the salt and pepper. To serve, ladle the soup into bowls and garnish each serving with 1 tablespoon sour cream, 1 teaspoon chives and …
Mar 25, 2011 · Directions. Preheat the oven to 350 degrees. In a 10-inch skillet, heat 2 tablespoons of oil over medium heat. Add leeks and 2 tablespoons water; season with salt and pepper. Cook, stirring occasionally, until they begin to brown, about 10 minutes. Add sherry and sage and cook until liquid is reduced to a glaze, about 3 minutes; set aside.
Roasted Carrot and Butternut Squash Soup with Walnut Pesto and Roasted Red Pepper PureePineapple and Coconut.