1 medium butternutsquash, chopped. 2 - Reduce the heat and allow the vegetables to simmer for about 20 minutes or until the butternutsquash is nice and soft. 1 medium butternutsquash
So - here goes - spicybutternutsquash soup. This month its all about winter warmers so if I do say so myself, my spicybutternut quash soup ticks all the boxes
What I love about a butternutsquash is that it lasts for ages. The spice from the chilli flakes really counteracts the very sweet squash (just leave out of the recipe and sprinkle on top if making for kids) and the lentils give it an earthiness and make it satisfying too
With sweet butternutsquash and spicy chilli. Butternutsquash is one of my favourite ingredients in a soup because it gives such a creamy, smooth and silky texture
This butternutsquash hummus is super-easy and inexpensive to make and a great dip served with warm pitta bread, or as a side dish with Middle Eastern seasoned roasted lamb or BBQ meats
Sweet soft butternut with a nice spicy heat from the harissa paste - that alone is delicious, but add tomatoes and the salty tang of feta and you're in for a treat
Supper last night was spicy pork with roasted butternutsquash and steamed green beans. After thirty minutes places the butternutsquash cubes on a tray and spray with fry light and cook for twenty minutes, or maybe longer
Halve a butternutsquash and scoop out the seeds Fill with couscous, diced red pepper and red onion (already fried off)Top with some cubes of feta cheese and put in the ovenMeanwhile prepare a rather tasty looking toad in the hole for the non-vegetarian
ButternutSquash and Red Lentil Soup 2016-11-22 02. Ingredients 1 medium butternutsquash, peeled and cubed 1 medium onion, finely diced 1 clove garlic, minced 2 medium carrots, peeled and diced 2 tbsp freshly grated ginger 1 tbsp medium curry powder 180g (1 cup) red lentils 1. Add the garlic, squash, carrots, ginger and saute over a low/medium heat until the vegetables start to soften and brown (about 20 mins). com 1 medium butternutsquash, peeled and cubed 1 medium onion, finely diced 1 clove garlic, minced 2 medium carrots, peeled and diced 2 tbsp freshly grated ginger 1 tbsp medium curry powder 180g (1 cup) red lentils 1
Chuck the cubed squash into the pan and stir to coat in the spices. Partially cover the pan n simmer for 30 minutes until the squash is soft and tender (i. 1 large butternutsquash, peeled (if the skin is thick), deseeded and cut into rough cubes
Almost a year ago I made this really amazing, ButternutSquash & Apple Soup and ever since then I've been trying to think of another more spring/summer friendly to way to make the soup
Wanting to take full advantage of all that lovely seasonal veg I dug out an old recipe I have for Vegetarian ButternutSquash Tomato Pasta Bake and wanted to share it with you guys
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