- #SQUASH SOUP SKIN#
- #SQUASH SOUP PROFESSIONAL#
Season with the remaining salt, pepper, and nutmeg.
Stir in the heavy cream and return to a low simmer. Using a stick blender, puree the mixture until smooth*. Place over medium heat and bring to a simmer, approximately 7 to 8 minutes.
#SQUASH SOUP SKIN#
Scoop the flesh from the skin into a 6-quart pot.
Place in the oven and roast for 30 to 35 minutes or until the flesh is soft and tender. The Nutrition Source does not recommend or endorse any products.Place the quartered squash onto a half sheet pan, brush the flesh of the squash with a little butter and season with 1 tablespoon of the salt and 1 teaspoon of the white pepper.
#SQUASH SOUP PROFESSIONAL#
Never disregard professional medical advice or delay in seeking it because of something you have read on this website. You should seek the advice of your physician or other qualified health provider with any questions you may have regarding a medical condition. The contents of this website are for educational purposes and are not intended to offer personal medical advice. Nutrition information per serving (1/8 of recipe):Ģ26 calories, 12 g protein, 37 g carbohydrate, 6 g fiber, 10 g sugar (includes 2 g added sugar),191 mg sodium, 854 mg potassium, 8 g fat (2 g sat, 3 g mono, 3 g poly, 0 g trans), 0 mg cholesterol Terms of Use More recipes to Prioritize Plants for Healthy Holiday Cooking Add a swirl of balsamic reduction, a few pinches of toasted pumpkin seeds, and a sprinkle of finely chopped chives. Remove from the oven and allow to cool slightly. Pour the seeds into a single layer on a baking sheet, and roast for 3-6 minutes until toasted.
Heat an oven to 350 degrees Fahrenheit. It will continue to thicken off of the heat, so pull it off when it is just thick enough to coat the back of a spoon. Once it starts to thicken, keep an eye on it and swirl it around semi-regularly. Make sure the vinegar never comes to a boil – it can burn very easily. Keep the vinegar on the heat until it has reduced to a semi-thick sauce. Put the balsamic vinegar in a small pot over very low heat. Season with kosher salt and black pepper to taste. Add about 3-4 Tablespoons of olive oil, and blend the soup in batches (or with a stick blender) until smooth. Add the roasted squash to the soup pot and simmer for another 30 minutes. Simmer for 15 minutes until the squash pieces are tender. Add the stock and herb bundle, turn the heat to high and bring to a boil, then reduce the heat until the water is barely at a simmer. Add the honey/maple syrup and cook for 2-3 minutes more. Add the diced squash and cook for 4-5 minutes more. Add the leeks, shallot, carrot, garlic, and sweat for 5-8 minutes until translucent. Add 2-3 Tablespoons of olive oil to a dutch oven or soup pot over medium heat. If you don’t have cheesecloth, omit the peppercorns, and tie the parsley, thyme, and bay leaves in a string bundle. Wrap the parsley, thyme, bay leaves, and peppercorns in a bundle of cheesecloth and tie with a string. Smash the garlic cloves and roughly chop. Cut the onion, shallot, and carrot into a 1/2” dice. Soak the leek pieces in a bowl of water for 5 minutes, then lift them out (don’t pour them out) and place them in a colander to drain. Cut the leek(s) in half vertically, then into half-moon slices about 1/2” wide. Cut the root off of the leek(s) and remove the dark green leaves, keeping only the very light-green and white parts. Peel the next of the squash and cut into 1/2” pieces. Cool the squash down, discard the sage, and scoop out the flesh and set aside. Put 1-2 sage sprigs in each half, lightly rub in olive oil, put on a piece of parchment paper on a baking sheet and roast until very tender, 45-60 minutes. Cut the base in half through the root and scoop out the seeds. Cut the neck off of the squash and set aside. 6 cups homemade very low-sodium vegetable stock. It’s surprisingly light yet satiating at the same time. Using homemade vegetable stock as the base, this hearty golden soup is flavor-filled with leeks, parsley, and thyme, topped with a balsamic glaze and roasted pumpkin seeds.
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