12/9/2023 0 Comments Roasted buttercup squash soupThe KitchenAid Pro Line® Series Blender or High Performance Series blender both come with reinforced lids that are not malleable and don’t move. Seeing the lid wobble, spin, and move during blending makes me nervous. I have had lids pop off mid-way through blending a hot soup, and I’m not fond of Jackson-Pollock-style soup-on-the-ceiling-and-walls kitchen art. After regular usage (especially when put through the dishwasher repeatedly) the lids can warp compromising the seal. I blend a lot of soups, and I test my recipes on a lot of different blenders. Most blenders have malleable lids that have a lot of give. It is so powerful it gets this soup really rich and creamy. I use the KitchenAid Pro Line® Series Blender and I love it. ![]() Don’t miss it this holiday season.īutternut squash has a naturally creamy texture when cooked, but when you blend this soup in a high-speed blender you get an incredible texture. This roasted butternut squash soup is simple but sublime. The cilantro accents the flavor of the roasted butternut squash, but doesn’t overpower it. If you can’t find cilantro root, using the stems still adds great flavor. I typically head to the Asian grocer to get cilantro bunches with the roots still attached. Cilantro root is getting harder and harder to get with most mainstream grocery stores and even health food stores selling bunches of cilantro with the roots already chopped off. For an added dimension of flavor, I never miss steeping cilantro root in the broth. Ginger and roasted butternut squash were just meant to be in the pot together. The soup doesn’t have the same depth of flavor without it. I’ve also added roasted garlic which adds a touch of magic. Roasting is righteous, and roasted butternut squash has a natural sweetness that gives this soup a beautiful flavor. I love heading up to my local farmer’s market and picking some different varieties of squash to roast with some carrot, onions, and garlic. When butternut squash is in season I always crave my mother’s roasted veggies. You can check out our stovetop recipe, also on the blog.This vegan roasted butternut squash soup is really easy, has a fantastic flavor, is gluten-free and dairy-free, and has a rich creamy texture that is like liquid velvet. ![]() Add the dairy and then, garnish and serve. Serve: Heat the some more, adjust the taste if you must, and add more broth if you find it too thick.Once pureed to your liking, you may then put back the soup in the IP. An alternative way is to use a heat-resistant blender and transfer in batches. Slide in your stick blender and puree the soup. Puree: Once done, do a quick release and open the lid.Allow a few minutes more for the pressure to build up. Pressure-cook: Set the IP according to the instructions below in the recipe card.Add the other ingredients: Add the cubes, broth, and seasonings.Sauté the aromatics: Using the sauté function of the pressure cooker, cook the aromatics.This is optional and you may simply use raw butternut squash in this recipe. Seasoning and roasting it at 400 degrees for about 30 minutes will add flavor. Cube the squash: You can follow the steps on how to cut it in this post.How to make Instant Pot Roasted Butternut Squash Soup: This squash is also fiber-rich, and even the seeds, too, are nutritious so you better keep them and toast them for later. Not only that, as an antioxidant, beta-carotene helps reduce the risks for diabetes, cancer, and even dementia. The orange color itself is an indication that this superfood packs in a lot of beta-carotene that is good for the eyesight.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |