• BTSArmyKitchen

Creamy Squash Soup

Prep Time: 20 mins Cook Time: 1hr 15 mins



Ingredients:

* 3 delicata squash, halved lengthwise and seeded

* 1 onion, chopped

* 3 cups vegetable broth

* 1 1/2 cups heavy whipping cream

* 2 tablespoons butter

* salt to taste

* ground black pepper to taste


Cooking Instructions:

1. Preheat oven to 325 degrees F (165 degrees C). Place the squash, cut sides down, in a baking dish. Add 1/8 inch water in baking dish, cover with foil and bake 35-40 minutes or until tender. Cool. 2. In a large saucepan, melt butter. Add onion and cook over low heat, stirring occasionally until onion is softened but not brown. 3. Scrape the squash out of the flesh and add to onions. Add the stock and heavy cream. Cook over moderate heat, stirring occasionally, about 25 minutes. 4. Puree the soup in a blender or food processor. Season with salt and pepper to taste and serve

43 views0 comments

Recent Posts

See All

Kimchi Fried Rice

Prep time: 10 min Cook time: 15 min Total time: 25 min Serves 2 Ingredients: -3-4 strips of bacon, diced (or about 4oz ham or spam, or 1 can tuna, drained) *see note for vegan/vegetarian option -3/4 c

Korean honey butter "chicken" (vegan)

Ingredients: -1 package tofu, tempah, or seitan (or 1 head of cauliflower) -1/2 tsp salt -1/4 tsp black pepper -1 flax egg (1 tsp flaxseed + 2 tbsp water) -1/4 cup cornstarch or potato starch -1/4 cup

Korean Honey Butter Chicken

Ingredients: -1 lb chicken breast, cut into chunks -1/2 tsp salt -1/4 tsp black pepper -1 large egg -1/4 cup cornstarch or potato starch -1/4 cup all purpose flour -1/2 tsp baking powder -sesame seeds