Serve the soup topped with a dollop of the chipotle sour cream and more peppers for a little more heat. If the soup is too thick, pour in a little water (or beef broth) to thin it down to the desired consistency. Continue to simmer for another 20 to 30 minutes or until the stew meat is fork tender. While the meat is cooking, mix the sour cream and the chipotle peppers together in a small bowl, cover, and refrigerate until serving.Īdd the pureed butternut squash and the cumin to the stockpot and give everything a good stir. Add the stew back to the stockpot and bring to a boil, reduce heat, cover, and simmer, stirring occasionally for 1 hour. Stir it up and make sure you’re getting all the brown tasty bits off the bottom of the pot. Add the water, beef bouillon, garlic and thyme to the pot. In a blender or food processor, blend the. Melt the butter in a skillet over medium heat, and saute the onion until tender. You can roast the butternut squash and veggies in this soup rather than sauting or cooking in the crockpot/instant pot. Place the squash halves cut side down in a baking dish. Then lower the heat and simmer for about 20 minutes, stirring occasionally. Preheat oven to 350 degrees F (175 degrees C). Next, pour in the water and cover with a lid and bring it to a boil. To the same stockpot, add the onion and sauté 2-3 minutes or until the onion becomes tender. Saute all the vegetables together for at least 10 minutes with a little olive oil, stirring occasionally. Add olive oil and garlic season with salt and pepper, to taste. Place butternut squash, onion, bell pepper and bacon in a single layer onto the prepared baking sheet. Repeat this process for the remaining stew meat until all the pieces are seared. Lightly oil a baking sheet or coat with nonstick spray. Sear the meat on all sides and remove from the stock pot. Season the stew meat with salt and pepper and add 1/3 of the meat** to the stockpot when the oil is hot and shiny. You can also add apple and maple syrup, or go spicy with curry powder, ginger or paprika.Pull out a stockpot and pour in one tablespoon of olive oil. 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. If not using Froothie Evolve, simply put all the ingredients including stock in the large soup/stock pot, bring to boil and then simmer partly covered for 20-30 minuts or until butternut squash is tender. 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.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |