Fall Squash Soup
Fall Squash Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a special dish, fall squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

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Fall Squash Soup is one of the most favored of current trending meals on earth. It’s simple, it is quick, it tastes yummy. It’s enjoyed by millions every day. Fall Squash Soup is something that I’ve loved my entire life. They’re nice and they look wonderful.

To get started with this particular recipe, we have to prepare a few ingredients. You can cook fall squash soup using 9 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Fall Squash Soup:
  1. Take 3 each butternut squash
  2. Prepare 1 tbsp oil
  3. Make ready 1 medium onion, diced
  4. Make ready 2 clove garlic, sliced
  5. Get 1 tsp thyme, dried
  6. Prepare 1 broth
  7. Take 1 apple cider vinegar
  8. Make ready 1 salt
  9. Prepare 1 pepper

Cut squash and pumpkin in half, butter and olive oil the fleshy. This soup can be made super easy with purchased vegetable stock, cubed squash, and roasted pumpkin seeds. I roast the squash in a roasting pan with the stock and Moroccan spices (even just a cinnamon stick and cloves). When the squash is soft, use an immersion blender to blend.

Instructions to make Fall Squash Soup:
  1. Preheat oven to 350°F
  2. Cut squash in half. Scoop out and discard seeds.
  3. Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes).
  4. Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later.
  5. Heat oil in a pan. Saute onion until tender.
  6. Add garlic and thyme. Cook, stirring constantly, until fragrant.
  7. Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches.
  8. Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.
  9. Pour into a soup pot and heat gently, stirring often.
  10. Add apple cider vinegar, salt and pepper to taste.
  11. Garnish and serve.

This recipe doesn't even need milk. Just when the leaves start to turn color and the air is refreshingly (almost startlingly!) cooler, pumpkins, squash, apples, and apple cider hit the markets. And my mind turns to soup, more specifically, squash soup. Stock up on squash this fall, along with lots of apples. We've combined the two for this delightful soup.

So that is going to wrap this up with this exceptional food fall squash soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!