La forma más fácil de descargar videos y galerías desde la aplicación Lemon8
Escritorio: haga clic con el botón derecho y seleccione "Guardar enlace como..." para descargar.
PHOTOS | |||
JPEG | Descargar | ||
JPEG | Descargar |
I’ve been making this butternut squash soup from chef Genevieve the past few years and it’s so good! Perfect for a fall night. I didn’t use the tiger pumpkins because I already have pumpkin shaped bowls.
Ingredients:
1 butternut squash, peeled, seeded and diced
1/4 cup olive oil
1 white onion, diced
2 carrots, diced
2 celery ribs, diced
Salt and Pepper tt
1 Granny Smith apple, peeled, seeded and diced
4 cups vegetable stock
1 cup heavy cream
4 tiger stripe bsby pumpkins
Olive oil for coating
Salt and pepper
2 T Heavy cream for garnish
1 T Pumpkin seeds for garnish
4 fried sage leaves for garnish
Directions
Coat squash with with olive oil salt and pepper and roast in a 400 degree oven for 20 minutes
Meanwhile in a large pot, season and sautée onions, carrots and celery ribs in oil.
Add diced Granny Smith apple and continue cooking 5 minutes more
Add in stock and herbs.
Bring up to a boil then down to a simmer for 20 minutes. Remove the sprigs then blend until smooth.
Stir in heavy cream , Taste and season more if needed.
Remove tops of pumpkins, remove seeds,
lightly oil, season, and bake cut side down at a 400° for 20 to 30 minutes.
Add your soup and garnish with heavy cream, pumpkin seeds and fried sage
#fall2023 #SOUP #soupseason #souprecipes #easyrecipe #lemon8diary #dayinmylife #fallvibes #momsoflemon8 #momlifestyle