What Spices Are In Squash Soup

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What Spices Are In Squash Soup, BUTTERNUT SQUASH SOUP | how to make roasted butternut squash soup, Downshiftology, Spiced Squash Soup from CookingChannelTV.com | Squash soup recipe, cookingchanneltv, what-spices-are-in-squash-soup, The Cake Boutique.

What Spices Are In Squash Soup

Butternut squash soup is a classic fall and winter soup recipe. But today we’re roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you don’t have to peel and cut the butternut squash).

My butternut squash soup recipe is made from roasted #butternutsquash, onions, garlic, maple syrup, cinnamon, nutmeg, vegetable broth, salt and pepper. It’s naturally ultra-creamy (without any cream). But if you do tolerate dairy, adding just a tablespoon or two of fresh butter definitely boosts the creaminess factor.

This soup is gluten-free, vegetarian and paleo friendly. It can also be made vegan. It’s delicious for Thanksgiving and other holidays. Enjoy!

For more #healthyrecipes and Thanksgiving recipes head to my website: downshiftology.com

FULL RECIPE: Roasted Butternut Squash Soup: bit.ly/2BcVpV7

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Stir in the garlic. Let cook, stirring constantly, until the garlic is very fragrant, about 30 seconds. Pour in the broth and coconut milk. Bring the liquid boil, then partially cover the pot.

Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25. Add extra virgin olive oil, onions and garlic and cook until translucent. Next add the squash. Season with salt and stir ingredients to incorporate evenly. Continue to cook for 10 minutes,. Continue to saute the onions, along with the spices, until the spices are fragrant. Add the cut up squash to the dutch oven and toss with the onions and spices to coat, then. Pan coated with cooking spray, cut side down.

Pour in the broth and coconut milk. Bring the liquid boil, then partially cover the pot. Add your sliced onion, then cook gently for 8 to 10 minutes. Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25.

Add your sliced onion, then cook gently for 8 to 10 minutes. Add the squash to the pan and stir well, then pour in the stock.

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Bring the liquid boil, then partially cover the pot. Add your sliced onion, then cook gently for 8 to 10 minutes. Add the squash to the pan and stir well, then pour in the stock. Bring to the boil, then reduce the heat and simmer for 20 to 25. Add extra virgin olive oil, onions and garlic and cook until translucent. Next add the squash.

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