Freezable Butternut Squash Carrot Soup Food

BUTTERNUT SQUASH AND CARROT SOUP

Steps:

• In a large skillet, heat oil over medium-high heat; saute onion, garlic and ginger until tender, 4-5 minutes. Transfer to a 5-qt. slow cooker., Add all remaining ingredients except cream and green onions. Cook, covered, on low until vegetables are soft, 7-9 hours., Puree soup using an immersion blender, or cool slightly and, in batches, puree in a blender and return to slow cooker. Stir in cream; heat through. If desired, top with green onions. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or milk if necessary.

SAVORY BUTTERNUT SQUASH AND CARROT SOUP (VEGETARIAN AND VEGAN)

Steps:

• Gather the ingredients.
• In a large soup pot, heat the olive oil over medium heat.
• Sauté the diced onion and minced garlic in the olive oil until the onion turns soft, about 3 to 5 minutes.
• Add the sliced carrots and celery and cook for another 3 to 5 minutes.
• Add the chopped butternut squash and stir just to coat the butternut squash with the oil. Pour in the vegetable broth and chopped fresh sage.
• Cover and bring the soup to a boil. Reduce the heat to a slow simmer and allow the soup to cook for at least 25 minutes, or until the squash is soft.
• Puree the soup in a food processor or blender, or use an immersion blender .
• Stir in the soy or oat milk. Season with salt and pepper to taste.

BUTTERNUT SQUASH-CARROT SOUP

Steps:

• Heat olive oil in a large pot over medium heat. Add shallots, carrots, garlic, and ginger. Saute until shallots are soft, 5 to 10 minutes. Add squash, chicken broth, curry powder, honey, white pepper, and cayenne pepper and bring to a boil. Reduce heat, cover, and simmer until squash is soft, about 15 minutes.
• Puree soup with an immersion blender until smooth. Cook another 3 minutes.

FREEZABLE BUTTERNUT SQUASH-CARROT SOUP

Steps:

• Add squash, onion, carrots, and olive oil to a pot over medium-high heat; cook and stir until veggies start to tenderize, about 5 minutes. Add water, bouillon cubes, salt, and pepper and simmer, stirring occasionally, until squash is tender, about 40 minutes.
• Puree soup with an immersion blender until smooth, or blend in batches in a traditional blender. Season with salt to taste.

BUTTERNUT CARROT SOUP

Steps:

• In a large saucepan, cook the onions in olive oil until translucent but not browned, about 5 minutes.
• Add the garlic, and stir until fragrant, 1 minute or less.
• Add the carrots, squash, gingerrot and chicken broth. Bring to a boil, then lower heat and simmer until vegetables are very tender.
• Remove soup from heat and allow to cool to just warm.
• Puree the soup in a food processor or blender. Pour soup back into pan.
• Add the half and half and stir until hot but not boiling. Adjust consistency with a little broth if necessary.
• Season with salt, pepper, and nutmeg. Serve hot.

SPICY SWEET POTATO, SQUASH AND CARROT SOUP

Steps:

• Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
• Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
• Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
• Chop the remaining spring onions, coriander leaves and spring onions.
• When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.