Butternut Squash ~ Vegan, Vegetarian & Gluten-Friendly
Our roasted cumin and savory curry make this a Soup Time favorite! Its delicious on a cool night by yourself or with friends ~ or over a campfire at the lake by the cabin with family and friends!
Remember: Add Soup Base to Taste!
If you’re in a rush, simply add contents to 8 cups of boiling water. Simmer and stir for 45 minutes or until desired texture of black beans. Simply add a can of pumpkin puree or freshly diced tomatoes, or clamato juice to taste. Of course, salt & pepper to taste.
If you have the time, saute’ a couple coarsely chopped celery stalks, 1 minced garlic clove, and fine diced onions. Cook until the onion is translucent and vegetables are tender, about 5 minutes. Bring to boil; reduce heat, cover and simmer, stirring frequently for 30-45 minutes.
Add any veggies you like - we suggest 2 cups fresh butternut squash!!! or a can of pumpkin puree. Add salsa or clamato to taste! Crush red chili peppers for heat! Salt and ground pepper to taste.
NOTE: There many variations of Squash out there! Should it be frozen, fresh or already cooked squash?
From frozen state-we would add directly into boiling water. From fresh-add in at the same time as the garlic, onions and celery. Or if it was already roasted or pre-cooked leftover squash or canned pumpkin-we would add at the last 5-10 minutes of cooking the soup.
Each type of squash whether acorn or butternut or pumpkin each have their very own level of sweetness so it really is a matter of taste. Just like salting a soup. These days we hopefully know to be a little more timid with salt and while it is a good idea to under-salt soup, salt is often just what a non-bold or may I say a flat tasting soup is lacking. Sometimes the same with sugar. So a little brown sugar can go along way. And of course, don’t forget the black pepper.
The idea is to have a healthy fast alternative to stewing all day to get pretty much the same result.
ADD water if too thick. Add fennel as final touch - to taste!
Camping/Bachelor/Bachelorette
Add this bag to 8 cups boiling water, stir frequently and enjoy in 30 minutes!
BUTTERNUT SQUASH SOUP in the INSTANT POT
1) Pour the tube of soup into the inner pot. Add optional items of choice (pumpkin puree, celery, onions, butternut squash, salsa, tomato paste, 3 T. brown sugar). Stir together.
2) Add 8 cups boiling water (or fill to the 2/3 max line, add the rest of the water at the end). Stir.
3) Press “Sauté” stirring soup until it starts to bubble.
4) Press “Cancel”, put the lid on, close the steam vent.
5) Press “Soup”, select 25 minutes.
Use natural release or quick release. More tenderness? “Sauté” for an a few minutes.
Add water if too thick. You may choose to puree if desired. Hearty? Yes!
Ingredients:
green green lentils, red lentils, brown lentils, green french lentils, yellow dahl, sweetened coconut, curry powder, paprika, cilantro, onion flakes, garlic powder, ginger powder, thyme, marjoram, rosemary, savory, sage, oregano, basil, black pepper, bay leaf, dried veggies, leek, carrots, onions and 2 chili peppers