![]() If you’ve never used butternut squash before, it can be a little confusing to decide which one is the best one when you’re at the market. You can also top it with a dollop of sour cream and roasted nuts or pumpkin seeds.Ĭommon Questions How Do You Choose Butternut Squash? Toppings - I love how this soup looks with a little extra cream swirled on top and a bit of chopped sage. Honeynut Squash - Want to try honeynut squash in this recipe? Learn how to roast honeynut squash!ĭairy-Free - Just sub in full fat coconut milk or coconut cream in place of the sour cream and heavy cream. Be careful because the soup will be hot, and you don’t want to get burned.įourth Step: Add in the sour cream, heavy cream, and salt. Third Step: P uree with an immersion blender. Using all squash in this recipe would've resulted in a soup with too many carbs to be keto friendly. Second Step: After the soup is cooked, mix in the cauliflower.Įxpert Tip: Cauliflower isn't traditional to butternut squash soup but since it is mildly flavored it is a great way to stretch out a starchier vegetable and make it lower in carbs. Turn the pressure cooker on to manual high and cook for 15 minutes. Take a look at the step by step directions so you can head in the kitchen and make this incredible dish.įirst Step: Start off by adding the cubed butternut squash and the broth to the instant pot. The best part about making this homemade keto butternut squash soup is that you can whip it up in your instant pot in no time at all. Sour Cream - Sour cream gives a nice tang to the soup.Ĭhicken Broth - I use my bouillon powder which is full of herbs and rich flavors.Ĭauliflower - This is my secret trick to reduce the carbs enough to make this soup keto-friendly! Heavy Cream - A splash of whipping cream really enhances the flavor and creaminess. If you find that's the case just buy squash that is prepped and ready to use. No matter when you decide to make this soup recipe I think you’re going to love it as much as I do.īutternut Squash - This can be hard to peel and chop. You can also add apple and maple syrup, or go spicy with curry powder, ginger or paprika.By subscribing, I consent to receiving emails. I usually go the savoury route with thyme, basil, salt and pepper but my daycare kids love this sweet butternut squash soup with just a touch of brown sugar, cinnamon and nutmeg. ![]() ![]() ![]() The easiest is a simple roasted butternut squash soup. ![]() You can just mash up the squash as is, or you can turn it into a variety of delicious dishes. You can even deseed after it’s cooked but I prefer to deseed before so that more of the squash gets that yummy oven roasted flavor.įrom here, the possibilities are endless. How to Roast Butternut Squash: All you have to do is cut the squash lengthwise with a sharp knife, deseed it with a spoon and drizzle some butter or oil over it before popping it in the oven. I tried a lot of methods for preparing butternut squash and my favorite by far is roasting it. So, when I started teaching myself to cook it was often the first time I was even tasting some of these vegetables – let alone cooking them. My mom had a repertoire of the same three veggies that she cooked regularly: Carrots, potatoes or broccoli boiled in water and then either covered in margarine or cheese whiz. ![]()
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