Easiest Way to Prepare Quick Autumn soup with Butternut Squash

Hey everyone, it is Drew, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, autumn soup with butternut squash. One of my favorites food recipes. This time, I am going to make it a bit tasty. This will be really delicious.

Add the almond milk, vinegar, salt, and pepper. Remove the bay leaf and puree the soup with a hand blender. During the fall their Autumn Squash Soup can't be missed. This unique soup is a cornucopia of flavors.

Autumn soup with Butternut Squash is one of the most popular of recent trending foods on earth. It’s easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. Autumn soup with Butternut Squash is something which I’ve loved my entire life. They are fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook autumn soup with butternut squash using 8 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Autumn soup with Butternut Squash:

1. Prepare 1 Butternut squash small -
2. Prepare 2 Tomato -
3. Prepare 1 Carrot -
4. Make ready 1 Onion -
5. Make ready 3 cloves Garlic -
6. Take 1 Red pepper large -
7. Prepare 1/2 tsp Cinnamon powder -
8. Take to taste Salt pepper and

It's autumn, and that means there are squashes and apples all over the place. The air is also cool and the leaves are colorful. My counsel for you, my friends, is to put these squashes and apples into a stock pot and make a butternut squash soup. There are limitless variations on butternut squash soup.

Instructions to make Autumn soup with Butternut Squash:

1. 1/. Peel, de-seed and dice  the butternut squash, dice the carrots, halve the tomatoes  and onions.
2. 2/. Toss all the cleaned vegetables into a pressure pan along with the garlic cloves and pressure cook for 1 whistle. Remove from heat and cool.
3. 3/. Meanwhile roast the red pepper, place it in a pan and cover it with cling foil and let it stay for 15 min. Remove its skin and seeds and chop them into small pieces
4. 4/. Open the pressure cooker, remove the skin of the tomatoes (they come of easily) and with a slotted spoon remove all the vegetables and place them in a pot along with the chopped red pepper. Use a hand blender to get a velvety texture, add a splash of vegetable stock(used for pressure cooking).  Add the cinnamon powder and salt and pepper and cook over medium heat. Remove before the soup comes to a boil.
5. 5/. Serve hot with some toasted bread.

My counsel for you, my friends, is to put these squashes and apples into a stock pot and make a butternut squash soup. There are limitless variations on butternut squash soup. Parker Feierbach Panera has a cult following around their soups and especially their autumn squash soup. Our copycat version has butternut squash, pumpkin, carrots, and shallots for a sweet and. Melt coconut oil in a large pot over medium-high heat.

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