![]() Made as written except I used 2 tsp salt and it was plenty, but season as you go. The soup came out a bit flavourless added a lot of salt to try to get some flavour out. □By the time i was done and able to taste it.I said,shoot now i have to share.I was delighted with the taste.Thank you.When she receive the soup.i will say Bon Appetite.□Thank you so much. I was ranting about making it tonight and my daughter's grandmother said she wanted some not even knowing what it would taste like but trusting me It was amazing.I already knew it was going to be scrumptious just by the ingredients. Also if you have to use a fire extinguisher near your food then try to cover it with a lid my soup probably got some fire extinguisher chemicals in it but I still ate it and it was fire! Only modifications I added was some curry and paprika in the seasoning, a bit more salt on top, and chefs kiss! This soup turned out so good! IMPORTANT- if you are planning on toasting the coconut flakes just be careful because mine got burnt and caught on fire and I had to use the fire extinguisher. I didn’t have any coconut flakes so instead of drizzling the milk and flakes over at the end, swirled a little of my cashew cheese in and added basil and rosemary instead of cilantro. Stick's are so much more convenient, faster, and more organized in my humble opinion.Įxcellent recipe, and easy to modify a little if needed. This is a fabulous recipe for butternut squash soup lovers, although I wish it had used a stick blender instead of an actual blender. This is a good soup on the day but a great soup the day after! I added a couple of leftover eggplant cheeks and a can of butter beans for a little more substance. Next time I may add in a sweet potato into the mix and more onion. My husband loved it too, and I'll be making a bunch of it to take to Vermont with us to share with family! Thank you!įor the folks who find this soup really bland, I did a couple of things that helped: added more garlic, more salt and the juice of 1-2 limes (do this part slowly so you can make sure it works for you). Our daughter is vegan and she loved this recipe, is adding it to her files. I will be making this again and have already shared with my mom and mother-in-law. I also didn't use the coconut shreds, instead, I roasted pumpkin seeds. I ended up using my blender which made it perfectly smooth. For the person who said they wish they used a stick blender, I actually tried that at first and it didn't blend enough. I went to the grocery store the same day I made it so my veggies were super fresh which may have made a difference. I'm surprised that people found it bland. Husband loved it and I did too! Can’t wait to make it all again.Įxcellent recipe. Served with a quinoa salad (lemon balsamic dressing, tomatoes, cucumbers, and chopped spinach) and some fresh Italian bread. I toasted them for five minutes exactly at 300° and that was perfect) and cilantro not only added excellent taste and texture to the soup but made for a beautiful and organic presentation. It had a full mouth feel to it! The addition of the drizzle of coconut milk (unsweetened LITE coconut milk found in the Thai aisle), toasted coconut flakes (I used Bob Mills coconut shavings which are bigger than flakes, and worked out very well. I blended the soup in a Vita Prep, which smoothed it out nicely very. We found the amount of salt the recipe calls for was perfect and did not need to add any more. Love how easy it is to make! Will definitely make this again!Īmazing soup! Not bland at all! I followed the recipe, using 2 packages of pre-cut squash, which worked out fine. I’ll cut back next time on the red pepper flakes…it was surprisingly spicy between that and the ginger. Yummy soup! Made it on a bit of a whim in the middle of a snow storm so i had to use dry cilantro and ground ginger instead of fresh and a red onion instead of yellow. ![]() I used my immersion blender, which made the processing very simple and whipped in that luscious, velvety texture! It was gorgeous and delicious! In addition to the garnishes suggested, I put out a bowl of air-popped corn as an option to add to the top for a light crunch. I used homemade chicken broth instead of water supplemented with a splash of good quality sherry and added a pinch of Penzey Balti spice. Ginge spice that left plenty of room for the natural butternut flavor to shine! This recipe has the perfect balancing notes of creamy-sweet, garlic-savory and The fruit opened like a radiant jewel - so lovely I decided to roast it in the oven to enhance the color and bring out the sweet-nutty flavor. ![]() I made this soup with the very last butternut squash from last summer's harvest. ![]()
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