Acorn Squash & Basil Soup

A dear friend of mine gave me this recipe. I love fall and nothing says fall like creamy, warm, fragrent soup. This is sure to hit the spot on a cold or rainy day. So fresh and flavorful.

ฟักทองตัวนี้กลิ่นจะหอมแต่เนื้อไม่แน่นเหมือนฟักทองบ้านเราซุปฟักทอง ทานกับขนมปังกรอบผัดเนยหรือใครที่รักสุขภาพหน่อยก็ทานกับโฮลวีท เป็นมื้อเช้าง่ายๆสบายท้องค่ะ #เช้านี้ที่ไทย

This recipe was shared by my friend Jennifer.

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.

Plenty of squash coming in. Soup is a logical conclusion.

Seasonal soup

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.

Just wanted some.

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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.

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

My very favorite fall time meal!

#mycookbookThis recipe is the combination of properties, essential nutrients, vitamins, beta carotene and minerals in a single dish.You have different options among which you can choose if you are a strict vegetarian or vegan. Exquisite, nutritious, healthy and very delicious.

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.

I love sweet simmered squash myself... But my son doesn't like it.So I tried simmering it in soup, and it was a success.The cooking time varies depending on the variety of kabocha squash and how it's cut. It took me 7 to 8 minutes until it was tender this time, plus another 3 minutes to reduce the liquid in the pan. If you don't want to add oil, leave it out. Just cook the kabocha squash in the fat that comes out of the bacon! Recipe by Nanagukun

Well, still be like pumpkin soup...

We've been bringing home summer squash by the pound in our local CSA share, and this is a simple, delicious way to use up a lot of it all at once. I use gochujang-- Korean red pepper paste-- to spice this soup, but if you don't have it on hand a squeeze of lemon juice, some salt and pepper, or a dash of tobasco will do just fine. The key is to not overspice-- let the delicate flavor of the summer squash shine here. Pictured on the left, served with Blackened Corn and Shrimp Salad and honeydew melon topped with chili powder.

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.

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

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

I've made this recipe a few times and it never had leftovers. It is nice with any bread and can be good for freezing!

Vegetables are expensive! I bought affordable kabocha squash again, but my sons were tired of it, so I tried to use it up in a way that my daughter, who has just started on solid foods, could eat.Don't allow it to boil at all. The salt content in the miso will differ depending on your brand, so start with 1/2 teaspoon and add more if you like. Adults can crack over pepper on top to finish, adding a nice touch. For serving 2. Recipe by Necchan

Every Monday I will be make soup! Old recipes with a beautiful twist

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