Web1 large butternut squash (about 1½ pounds); 2 tablespoons olive oil or other vegetable oil; 1 large yellow or sweet white onion, chopped; 1 medium apple, any variety, peeled and diced; 2 cups prepared vegetable broth, … WebAug 5, 2024 · Preheat oven to 400 degrees. Cut squash in half lengthwise and scoop out seeds; reserve, if desired (see Cook's Note). Drizzle cut side of squash with 1 tablespoon oil and season with salt and pepper. Place, …
Supriya Vegan Personal Chef on Instagram: "I created this curried ...
WebIngredients. ½ oz oil. ½ oz fresh ginger. 14 oz butternut squash, cut into pieces. 3 ½ oz potatoes, cut into pieces. 2 oz cashews, raw. ½ tsp salt, plus extra to taste. 2 pinches ground white pepper. 26 oz water. Web15 g vegetable oil. 15 g fresh root ginger, peeled, cut in round slices (2 mm) 395 g butternut squash, cut in pieces (2 cm) (see tip) 100 g floury potato (e.g. Maris Piper), peeled, cut in pieces (2 cm) 60 g raw cashew nuts. ½ tsp fine sea salt. 2 pinches ground white pepper. 700 - 750 g water, adjust to desired consistency (see tip) thinkspot
Butternut Squash Soup Creamy, Vegan Instant Pot …
WebPlace squash, cut side down, on baking sheet. Bake until squash is very soft, about 50 minutes. 3. Using paring knife, remove peel from squash; discard peel. Cut squash into 2 inch pieces. 4. Heat oil in heavy, large pot over medium low heat. 5. Mix onion, brown sugar, ginger, garlic, and cinnamon. WebJan 14, 2024 · Bring the mixture to a simmer and cook, stirring occasionally, for 15 to 20 minutes so the flavors have a chance to meld. Carefully use your immersion blender to blend the soup completely, then add 1 to 2 … WebTo begin, heat the oil in a large soup pot over medium heat. Add the onion, garlic, and ginger. Cook, stirring frequently, until softened, 6 to 8 minutes. Add the butternut squash, carrots, broth, fish sauce, sugar, and 2 … thinksport yoga