Butternut squash with Jalapeño.... on a stick. An autumnal take on a go-to weeknight meal, these vegan butternut squash tacos are topped with a sweet-tangy-spicy cranberry-jalapeño relish. When I got it into my head that I wanted to make butternut squash tacos as a celebration of fall, I knew immediately that I had to add some texture. This smooth-and-spicy butternut squash soup becomes a quick weeknight dinner when you use packages of peeled and cut squash, sold in the produce aisle of most grocery stores.
Puree in batches until smooth, and pour into a clean pot. Alternately, you can use a stick blender and puree the soup right in the Reviews for: Photos of Butternut Squash Soup with a Kick. A sweet, creamy and warming jalapeño soup perfect for the cold weather seasons, and is also vegan, low-fat, oil- and salt-free! You can have Butternut squash with Jalapeño.... on a stick using 11 ingredients and 5 steps. Here is how you achieve it.
Ingredients of Butternut squash with Jalapeño.... on a stick
- Prepare 2 tbsp of evoo.
- Prepare 1 tbsp of butter.
- It's 1 cup of sliced celery.
- Prepare 1 of huge sliced clove of garlic.
- It's to taste of Salt & pepper.
- You need 1/2 of white onion diced.
- It's 1/4 cup of diced jalapeños.
- Prepare 500 ml of apple juice.
- It's 250 ml of cream.
- You need 3 of heaping tbsp brown sugar.
- You need 1 kg of butternut squash.
Plus, it sits well in the fridge and freezes well. Serve this soup with fresh cilantro, jalapeño, and most especially, avocado, because I swear that makes this dish come together. Add in carrot and butternut squash cubes; saute for a few more minutes then add in the yellow curry powder and turmeric. Allow spices to cook together This was absolutely delicious!!!
Butternut squash with Jalapeño.... on a stick instructions
- Evoo, butter, celery & garlic sauted with 1/3 apple juice.
- Onions, salt, pepper & jalapeños.
- Add cream and rest of apple juice.
- Add butternut squash and cook on soup/broth (approximately 35 mins)in an instant pot.
- Let stand until pressure is gone from instant pot then emmersion blend until creamy...enjoy with side salad and a slice of hot cheese bread.
I added a little jalapeño b/c I'm a spice addict. Butternut squash soup is one of those meals that defines autumn for me. Pretty much as soon as the Peel both halves of the squash with a vegetable peeler, or by placing it cut-side down on the Using a stick blender, puree the soup until creamy. Alternatively, let the soup cool slightly, then blend. Butternut squash soup is a classic fall and winter soup recipe.