Butternut Squash Soup Cookie And Kate

Butternut Squash Soup Cookie And Kate – Discover my favorite pumpkin soup recipe. It’s super creamy (mostly thanks to the pumpkin, with a little help from coconut milk or cream), but also very healthy. It’s a bit spicy, but I tried to make the pumpkin flavor shine above the rest.

This dairy-free pumpkin soup would be a welcome addition to your holiday table. From autumn to winter, it would be equally at home with soup or a sandwich.

Butternut Squash Soup Cookie And Kate

It’s easy to make, and leftovers are even tastier the next day. So you can definitely make the soup a day in advance. Don’t let the list of ingredients scare you – this soup only needs basic ingredients!

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This soup was inspired by my recent trip to Portland. While I was there I went to lunch with my little brother and our friend Bill. I’ve written about Bill for years – long story short, Bill beat leukemia with the help of my stem cells. He’s the toughest guy I know.

We are now friends who share the same immune system and finally met a few weeks ago. (More on that here, and by the way, you can join the registry here.)

We split lunch and spent the afternoon at Multnomah Falls. It was a wet, gray fall day in the Pacific Northwest and it was perfect.

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Bill chose The Picnic House for lunch. You really have to go next time you’re in Portland. “Unique” isn’t anything to describe it – the restaurant feels like an old-school theater inside, with different sets placed in every corner and amazing food everywhere the eye can see.

I was tempted to order every item on the menu, but after much thought, I finally decided on a small soup, salad

A sandwich. I may have to repeat all three for the blog (so good), but homemade pumpkin soup seemed more appropriate.

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I can’t say that my version is exactly the same, but it’s just as satisfying and fresh. That’s it

This pumpkin soup recipe includes instructions on how to roast fresh pumpkin for maximum pumpkin flavor. Canned pumpkin puree also works well if you’re short on time. See recipe notes for details!

Let me know in the comments how this recipe turned out for you. I always look forward to your feedback. If you’re craving more comforting fall soups, don’t miss my Butter Soup, Lentil Soup, or Minestrone.

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This pumpkin soup recipe is creamy and healthy! Roasted pumpkin is required for maximum flavor. This recipe for Roasted Butternut Squash Soup would look lovely on your holiday table, and the leftovers would be great on sandwiches or salads the next day. The recipe makes 4 bowls or 6 cups of soup.

Soup inspired by the Butternut Squash Soup from The Picnic House in Portland and roughly adapted from my Curry Butter Soup.

Substitute: Kabocha squash works in place of butternut squash, and I bet butternut squash would work just as well.

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If you want to use canned pumpkin: Instead of roasting the pumpkin, you can substitute two to three cans of pumpkin puree (15 ounces each). Just skip steps 1 and 2 and add two cans of pumpkin puree in step 4. You’ll still want to blend the soup for the best texture; at this point add more pumpkin puree if you want a thicker soup.

How to Roast Pumpkin Seeds: Remove any bits of pulp from the seeds and discard. I like to do this in a colander under running water. Dry the seeds with a kitchen towel or paper towel. Mix the seeds with a little olive oil, a pinch of salt and any other spices that sound good (I mixed my pumpkin seeds with 1 tsp brown sugar and ½ tsp curry powder). Mix well. Line a small tray with baking paper and arrange the pumpkin seeds in one layer. Bake for 13 to 16 minutes, until the seeds are fragrant and toasted.

The displayed information estimates were obtained via an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist. Check out our full nutritional post here.

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Please let me know how it goes! Leave a comment below and share the photo on Instagram with the hashtag #.

Subscribe to our email newsletter! As a thank you, we’ll give you our welcome guide with 5 printable dinner recipes. (Everything is free.)

© Cookie and Kate 2010 – 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC. Have you ever arrived at the airport and found your pilot missing? Apparently this is happening. I finally left Kansas City and caught the red eye from Chicago to London (greetings from Heathrow!). I just wish I had been smart enough to pack basic toiletries and a change in my carry-on. I hope my luggage will eventually find me in Tel Aviv.

Thai Red Curry Butternut Squash Soup

I love how cultures collide in airports. Right now I’m listening to a guy speak French on his iPhone while wearing a t-shirt that says “Brooklyn” on the front. I had just accepted German chocolate from a friendly Jordanian and passed a group of chic Europeans (maybe Italians?) drinking Stella before noon. Then there’s a ruddy-faced stranger of unknown origin snoring loudly a few seats away. Snoring is a universal language,

This soup is also a blend of origins. I don’t think pumpkin grows in Thailand, but pumpkin goes really well with Thai flavors. Curry Butter Soup has been on my list of recipes to conquer for a while and I just couldn’t resist spicing it up with Thai Red Curry Paste like I did for my Sweet Potato Soup. I threw in other Thai flavors for good measure, like cilantro and toasted coconut flakes. The soup is very creamy but very light as it is mostly peanuts with just a little coconut milk on top.

This soup is not so spicy that it does not go well with other foods. In fact, I think their colors and flavors would liven up a traditional Thanksgiving meal. This soup is part of Becky’s #eatseasonal Thanksgiving potluck – check out Heidi’s review of our fresh Thanksgiving recipes on Foodie Crush!

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Recipe for a light and creamy vegan pumpkin soup. This simple butter sponge is seasoned with Thai red curry paste and mixed with coconut milk. The recipe makes about 6 cups (48 ounces) of soup.

*Where to buy Thai red curry paste: Look in the Asian section of the supermarket. I like the Thai Kitchen brand.

**Where to buy coconut flakes: Look for them in the baking section of Whole Foods, health food stores, or well-stocked supermarkets. The brands I see most often are “Let’s Do Organic” (green packaging) and Bob’s Red Mill.

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The displayed information estimates were obtained via an online nutritional calculator. It should not be considered a substitute for the advice of a professional nutritionist. Check out our full nutritional post here.

Please let me know how it goes! Leave a comment below and share the photo on Instagram with the hashtag #.

Subscribe to our email newsletter! As a thank you, we’ll give you our welcome guide with 5 printable dinner recipes. (Everything is free.)

Roasted Butternut Squash Soup

© Cookie and Kate 2010 – 2023. All rights reserved. Cookie and Kate is a registered trademark of Cookie and Kate LLC. This recipe for Roasted Pumpkin Soup is a simple, healthy and warming dinner to support your crusade against Jack Frost. fun. Then mix in some apples, onions and sage. Originally published on January 13, 2015.

My friends and I had a cake party last night and I got to try out my friend Kate’s chainmail glove:

A while ago she asked for a chef’s knife for Christmas and got this one instead. A chain glove to protect your fingers from cuts, wounds and possibly the apocalypse. She didn’t get the knife until the following Christmas. Because, priorities.

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Kate is a violinist and her husband is afraid that he will actually cut his fingers. Which, in its defense, is a pretty good advantage when it comes to tinkering. Now your fingers are safe. And now he can get into all the bar fights he wants, because even boxers have nothing on this chainsaw.

Here’s a quick shopping list to help you gather the ingredients. Check out the recipe tab below for all the ingredients and instructions!

Here is a quick overview of how to make this soup. Scroll down to the recipe tab for all the ingredients and instructions!

Seriously Good Vegetable Soup

Have you ever chopped raw pumpkin? Using a metal glove for this job is not a bad idea. These babies are hard to get over. But I have good news! For this recipe, you only need to cut the pumpkin in half, without dicing or slicing it. Just baking and toasting. (“No more rhyming, I’m serious!” “Anybody want some peanuts?”)

Baking does something magical to pumpkins. It brings out all your good qualities. When you combine these good qualities with a healthy dose of apple, onion and sage (fresh or dried), you’ll have the perfect weeknight meal. This soup is perfect for freezing if

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