AMY FREEZE THICK CRACKED

Blend until the soup is vibrant orange and creamy. When the squash is soft, transfer the soup to a blender. Pour in the broth and simmer until the squash becomes tender, about 20 minutes. Then, stir in the herbs, garlic, and ginger. That way, you’ll make a soup you really love!įirst, chop the veggies! Sauté the onion until it becomes translucent, add the squash, and cook until it begins to soften. Salt and freshly ground black pepper – Add them with the onion at the start of the cooking process, but make sure to taste and adjust at the end as well.Vegetable broth – Because the blended squash becomes creamy on its own, there’s no need for dairy, coconut milk, or nuts here! With veggie broth as its base, this is a vegan butternut squash soup recipe.Extra-virgin olive oil – 2 tablespoons add the perfect amount of richness.Ginger – Its warm flavor highlights the autumnal taste of the herbs and squash.Along with the sage, it makes this soup cozy and complex. Fresh sage and rosemary – I don’t reach for rosemary as often as some other fresh herbs, but I absolutely love it here.Yellow onion and garlic – These veggies add delicious depth of flavor.

If you don’t have a scale at home, I recommend weighing the squash when you buy it! Butternut squash – This soup packs in 3 pounds of squash, so look for a medium-large one at the store or farmers market.To make this easy butternut squash soup recipe, you need 10 simple ingredients: With only 10 ingredients, it’s easy to make, so cook a big batch today, and enjoy the soup all week long! Happy fall. We’ve been loving this soup lately – it’s creamy and nourishing, perfect for satisfying cozy fall cravings. It’s a delicious, all-veggie healthy butternut squash soup with ginger, sage, and rosemary. When I say traditional, I don’t mean that I use chicken stock, heavy cream, or butter in this recipe. In the past, my go-to butternut squash soup recipe has included coconut milk and curry spices, but this fall, I found myself craving one that was a bit more traditional. As you cook, the kitchen fills with the cozy scent of sage, rosemary, and butternut squash, and when you’re finished, steaming bowls of butternut squash soup (that will last all week!) reward you for your work. On a brisk day, there’s nothing more soothing than chopping and simmering vegetables over a warm stove. The easiest way to make jello-like stock is to use bones with lots of collagen-like drumsticks, wings, and feet.My favorite fall tradition is making butternut squash soup on Sunday afternoons. You don’t need to add salt to your stock.Roast your vegetables and chicken carcasses for richer taste and color.

Dice your veggies instead of roughly chopping them will make a difference in taste.

We’ve tested using 1½ pound of chicken carcasses with 10 cups of water (2.4 liters) before and there was a huge difference in taste.

Use a minimum of 1 pound to 1 quart/liter ratio of chicken and water.Tips for Richer, Thicker, and Darker Stock: We’re just gonna stick to our silicone molds. People have tried different methods to prevent cracking such as avoid overfill, pre-cool in the fridge before freezing, cap loosely, and use wide-mouth straight jars. As the water in the stock expands when it freezes, it’ll crack the glass.

AMY FREEZE THICK CRACKED

It’s heartbreaking to see many of them cracked in the freezer. We’ve used different mason jars in the past to freeze our stock.

Amy freeze thick