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3. Peel the squash. In a blender, puree the squash, water, crème fraîche and cinna- mon until very smooth. Transfer to a medium saucepan and warm over low heat. Ladle the soup into bowls, garnish with the banana-nut topping and watercress and serve hot or at room temperature.
The chilly winter weather means that soup season is well under way, and these vegetarian, fiber-packed recipes are perfect to cozy up with. Touting at least 6 grams of fiber per serving, these ...
A package of frozen pureed winter squash adds sweetness and good nutrition—namely vitamin A, potassium and fiber—to this soup version of a family favorite, mac and cheese.
Peel squash, halve lengthwise and remove seeds. Cut remaining squash into ¾" pieces. In a large, heavy bottom saucepan, heat oil on medium high heat.
Shared in her newsletter, all you need to whip up this soup is a butternut squash, an apple, a yellow onion, low-sodium chicken stock, garlic, thyme, a bay leaf, salt, pepper and olive oil. You ...
The best way to use surplus produce this season is to purée; a stockpile of squash, for example, can be turned into a purée that's frozen (or you can simply stock up on frozen squash at the ...
Thai Peanut Noodle Soup. At 7 p.m. on a weeknight, pantry flavor bomb ingredients can be the difference between sitting down to a satisfying home-cooked dinner at 7:30 and ordering take-out.
Add the squash to the air fryer basket and cook for 30 minutes at 350°F. For cubes, prepare them exactly the same as above but reduce the cook time to 15 to 20 minutes, depending on the size of ...