This healthy comfort food favorite couldn’t be any easier to make. My version of butternut squash soup recipe is made for ...

A vegetarian soup made with butternut squash, carrots, garlic, onions, vegetable stock, and spices, it’s the perfect soup season recipe. The season for butternut squash is from late summer to fall.

Add the vegetable stock, stir and increase the heat to medium-high. Bring to a boil then reduce the heat to maintain a simmer and simmer uncovered for 10 minutes, stirring occasionally. Step 4.

Ingredients. For vegetable broth: 2 heads of fennel. 4 carrots. ½ stalk of celery. 2 yellow onions with peel, cut in half. 1 whole head of garlic with peel, cut in half. 1 gallon of water. For ...

2 Butternut Squash, 3 - 4 lbs. peeled, cleaned, and cubed; 1 Onion, diced; 4 Garlic cloves, minced; 3 tbsp. Olive oil; 1 tsp Fresh Ginger rounded, grated ...

Roast the squash and aromatics in a Dutch oven, blend it all in the pot with stock and dinner’s done. By J. Kenji López-Alt My family loves squash soup. At home, I make a lot of kabocha no ...

Her Restaurant: Myriel in St. Paul, Minn. What She’s Known For: Cooking rustic French dishes with timeless appeal. Celebrating the bounty of the American Midwest and her family’s farming ...

Heat the butter in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.

Combine squash, broth, onion, curry powder, minced ginger and coriander in a large pot or Dutch oven. Bring to boil on high heat; reduce heat to low, cover and simmer 30 to 40 minutes or until ...