Autumn soup with Butternut Squash
Autumn soup with Butternut Squash

Hi, I’m Kate. Today, I’m gonna show you how to prepare autumn soup with butternut squash recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Autumn soup with Butternut Squash Recipe

Autumn soup with Butternut Squash is one of the most well liked of recent trending foods in the world. It’s enjoyed by millions daily. It’s easy, it’s quick, it tastes delicious. Autumn soup with Butternut Squash is something that I have loved my entire life. They’re fine and they look fantastic.

To bewith this recipe, we must prepare a few ingredients. You can have autumn soup with butternut squash using 8 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Autumn soup with Butternut Squash:

  1. Make ready 1 Butternut squash small -
  2. Take 2 Tomato -
  3. Take 1 Carrot -
  4. Make ready 1 Onion -
  5. Make ready 3 cloves Garlic -
  6. Make ready 1 Red pepper large -
  7. Get 1/2 tsp Cinnamon powder -
  8. Prepare to taste Salt pepper and

Instructions to make Autumn soup with Butternut Squash:

  1. 1/. Peel, de-seed and dice  the butternut squash, dice the carrots, halve the tomatoes  and onions.
  2. 2/. Toss all the cleaned vegetables into a pressure pan along with the garlic cloves and pressure cook for 1 whistle. Remove from heat and cool.
  3. 3/. Meanwhile roast the red pepper, place it in a pan and cover it with cling foil and let it stay for 15 min. Remove its skin and seeds and chop them into small pieces
  4. 4/. Open the pressure cooker, remove the skin of the tomatoes (they come of easily) and with a slotted spoon remove all the vegetables and place them in a pot along with the chopped red pepper. Use a hand blender to get a velvety texture, add a splash of vegetable stock(used for pressure cooking).  Add the cinnamon powder and salt and pepper and cook over medium heat. Remove before the soup comes to a boil.
  5. 5/. Serve hot with some toasted bread.

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