Butternut Squash Soup

Just wanted some.

ฟักทองตัวนี้กลิ่นจะหอมแต่เนื้อไม่แน่นเหมือนฟักทองบ้านเราซุปฟักทอง ทานกับขนมปังกรอบผัดเนยหรือใครที่รักสุขภาพหน่อยก็ทานกับโฮลวีท เป็นมื้อเช้าง่ายๆสบายท้องค่ะ #เช้านี้ที่ไทย

This recipe was shared by my friend Jennifer.

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I was craving soup one day and came up with this while making it. It's very hard to mess up. You can play around with it too. You can use Sage which is more classic in butternut squash soup instead of rosemary and thyme. You can play around with it to suit how you like it.

For the Performance Triad, please use the nutrient & serving size information provided below.Recipe Analysis: (1 serving = 1 cup)Per Serving: 124 calories; 2 g protein; 5 g fat, 21 g carbs (10.5 carbs: 1 protein)Recipe = 5 servings of vegetables, 2 servings of fruit (1 vegetable per serving, 0.5 fruit per serving)*This recipe is from Jennifer Beeman, Womak Army Medical Center, Ft. Bragg, NC.

My very favorite fall time meal!

Well, autumn is among us and we are being bombarded with gourds. The good thing about them is that they keep for a long time and you don’t have to know what you’re going to do with them immediately. So, after I let this marinate on top of the fridge for a week, I came up with this.

Amanda Hesser adapted this recipe from acclaimed chef Thomas Keller. It should be approached as a labor of love because it takes many steps and several hours, but the result is outstanding.#GlobalApron

Warm up from the winter weather with a helping of this butternut squash soup that’s sure to hit the spot. Healthy without sacrificing taste, this recipe is entirely vegan so you can indulge in bowl after bowl, guilt-free. Almond Breeze Almondmilk offers all the flavor of classic heavy cream, only dairy-free for a nutritious alternative. Earthy and sweet, a quick topping of sliced green onions and crunchy pumpkin seeds is all that’s needed to make it special enough for company.

With crushed hazelnuts

Just love it. Good hearty soup. Serve with croissants or biscuits and Youll be a happy camper

My dad always used to make the best soup on cold, rainy days when we were little. This is the first recipe he taught me, by my request, that I can cook for myself when I take a year off to travel next year.

I added spices as an accent so I could enjoy a homemade rich and creamy butternut squash soup. It goes well with a piece of bread with dried fruits or pain d'épices.If you blend the ingredients in the blender a little longer so as to grind the spices the soup will be smooth!Substitute the milk with heavy cream and you will have restaurant quality taste! Recipe by Cookyquem

Yellow leaves, crisp air, apple cider and butternut squash soup. Autumn is here and I couldn't be more excited to curl up with a bowl.

#GoldenApron23Roasting the butternut squash, it caramelizes and brings the sweetness of it.You may cut the butternut in half, peel it, remove the seeds, and roast it or cut in chunks and roast it the way I did. It needs no cream, just enjoy the natural flavor of it.

From the Farm to Able episode of Queer Eye (I wrote down the steps and ingredients) -via Antoni Porowski

An easy delicious soup that always impresses. Serve with sweet potato rolls for a full flavorful meal.

It's the weekend before Thanksgiving as I type this, and it's become a seasonal favorite with readers and friends, so I thought it a perfect time to share my butternut squash soup recipe.Omit the thyme, and it makes a great basic recipe to which you can add any fresh or dried herbs or spices to suit your palate and menu.I like to serve the soup with a little fresh cracked black pepper most of the time. A dollop of sour cream or creme fraiche and chopped fresh chives, too, if I want to dress it up a bit.Oh, and you can bake the squash up to a week in advance.

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