Lionhouse butternut squash soup. Increase heat to bring the soup to a boil. Use an immersion blender to puree the autumn squash soup, or carefully transfer to a blender in batches and blend until smooth. If needed, add more salt and pepper to taste.
To prep the garlic, cut the head in half crosswise (through the equator). Rub the squash with a drizzle of olive oil. For the garlic, drizzle a small amount of oil on the sheet pan, and rub the halved head of garlic in it, cut side down.
Hey everyone, I hope you are having an amazing day today. Today, we're going to prepare a special dish, lionhouse butternut squash soup. One of my favorites. For mine, I will make it a little bit tasty. This will be really delicious.
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Increase heat to bring the soup to a boil. Use an immersion blender to puree the autumn squash soup, or carefully transfer to a blender in batches and blend until smooth. If needed, add more salt and pepper to taste.
To get started with this recipe, we must first prepare a few ingredients. You can have lionhouse butternut squash soup using 0 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Lionhouse butternut squash soup:
You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. It's the perfect side dish for the holidays and beyond! It pairs well with other sides and/or nearly any main. We think it would pair especially well with our Vegan Lentil Nut "Meatloaf", Radicchio Salad with Cashew Ricotta Dressing, and/or Roasted Brussels Sprouts with Balsamic Reduction.
Steps to make Lionhouse butternut squash soup:
- Step 1 If cubed, drizzle oil on squash and carrots spread on sheet pan. Spinkle brown sugar and butter onto veggies and bake in 450° oven for 30-40 minutes. Stir and turn half way through. If squash is whole, cut in half, drizzle oil and cook for 10-15 min,add carrots and cook for 40-60 minutes or until fork tender. Let cool slightly..
- Step 2 In soup pot, melt 1/2 c butter, saute onion, and celery until translucent, add garlic for the last 4 minutes or until fragrant..
- Step 3 If cooked whole, scoop squash from hull and add to pot.
- Step 4 Add squash and carrots to pot and puree with immersion blender or add to countertop blender. With everything in the pot on medium heat, slowly add cream and sugar. Add clove, cinnamon, salt and pepper to taste..
- Step 5 If you want a thicker soup, add a cornstarch slurry. If you prefer it thinner, add milk, chicken, or vegetable broth..
Scoop out the butternut squash flesh and add to a blender along with the garlic. Remove the center piece to allow steam to escape and place a clean towel over the opening. Flavorful roasted butternut squash is blended into a silky puree, then finished on the stovetop with butter, maple syrup, and spices. Add the tomatoes, butternut squash, onion, carrots, garlic, oil, ½ teaspoon salt, and ¼ teaspoon pepper to a large bowl. Vegetable broth - Because the blended squash becomes creamy on its own, there's no need for dairy, coconut milk, or nuts here!
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