![]() ![]() Stir in the coconut milk, season to taste, cook on low until heated through, and serve.Using an immersion blender or food processor, blend the mixture until you get a smooth texture.Reduce to a simmer and cook for another 20 minutes. Scoop out the flesh of the squash and add to the saucepan.Sauté the onions and curry powder in the melted cooking fat until the onions are tender.Melt some cooking fat in a saucepan placed over medium-high heat.Place the halved squash on a baking sheet and bake in the preheated oven for 35 to 40 minutes.Sea Salt and freshly ground black pepper.Wrap the garlic cloves in a piece of foil with a drizzle of olive oil and add it to the baking sheet. Place the squash halves, cut side down, on a parchment-lined baking sheet. ![]() (Rey Lopez for The Washington Post/Food styling by Lisa Cherkasky. Cook the squash in a 350F oven for about 45 minutes, or until tender when poked with a fork. This acorn squash soup is creamy and flavorful with only 6 ingredients. Add enough water to cover the bottom 1/2 inch of the pan. Place the squash into a baking dish, cut side down. Rub the cut sides with olive oil and sprinkle them with salt and pepper. Cut the acorn squash in half and remove the seeds. But you can put down the peeler and let out a sigh of relief: There’s no need to peel or cut acorn squash into pieces when making soup. 3 medium-sized acorn squash, halved and seeded Cut the squash in half vertically and scoop out the seeds. Do You Have to Peel Acorn Squash for Soup Winter squashes can seem daunting when you’re staring one down with a knife in one hand and a vegetable peeler in the other.SERVES: 4 PREP: 20 min COOK: 1 h Ingredients Serve this soup over roasted cauliflower (or cauliflower “rice”), or try it with a few strips of chicken on top and a leafy side salad as a light meal. This cuts down on the amount of freezer space devoted to packaging and also makes the soup a lot easier to store: you end up with flat, stackable frozen blocks that let you pull out just one serving without having to reheat the whole batch. When chicken is cool enough to handle, remove meat from bones and cut into bite-size pieces. Reduce heat cover and simmer for 25-30 minutes or until vegetables are tender. Here’s a tip: if you’re going to freeze the soup, first let it cool in the fridge and then pour it into plastic freezer bags to put in the freezer. Return broth to the pan add the squash, kale, carrots and onions. This one is perfect for making right now (get the squash while it’s cheap!) and freezing for later. Curry has a rich, full-bodied heat that goes perfectly with the squash: if you’ve been craving dal or any other kind of warming lentil soup, this is a delicious and healthy substitute. Drizzle the squash and carrots lightly with olive oil and sprinkle with salt. Slice the acorn squash in half and remove the seeds. Cinnamon and squash is a classic pairing, and roasting the squash with olive oil and fresh herbs is another.īut here’s a type of seasoning you might not have considered with squash before: curry powder. Heat the oven to 400F and line a baking sheet with parchment paper. ![]()
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