Recipe: Perfect Butternut squash with Jalapeño.... on a stick

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. Wonderful soup to warm up on a cold day!

Fresh ginger and jalapeno pepper spice up this silky soup. Sour cream and fresh thyme cool it down. Puree in batches until smooth, and pour into a clean pot. You can have Butternut squash with Jalapeño.... on a stick using 11 ingredients and 5 steps. Here is how you cook it.

Ingredients of Butternut squash with Jalapeño.... on a stick

1. Prepare 2 tbsp of evoo.
2. You need 1 tbsp of butter.
3. Prepare 1 cup of sliced celery.
4. You need 1 of huge sliced clove of garlic.
5. You need to taste of Salt & pepper.
6. Prepare 1/2 of white onion diced.
7. Prepare 1/4 cup of diced jalapeños.
8. You need 500 ml of apple juice.
9. It's 250 ml of cream.
10. You need 3 of heaping tbsp brown sugar.
11. Prepare 1 kg of butternut squash.

Alternately, you can use a stick blender and puree the soup right in the Reviews for: Photos of Butternut Squash Soup with a Kick. 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 If you like more of a umami flavor try adding another tablespoon of peanut butter, or even a squeeze of fresh lime juice. This is a soup that can do no wrong!

Butternut squash with Jalapeño.... on a stick step by step

1. Evoo, butter, celery & garlic sauted with 1/3 apple juice.
2. Onions, salt, pepper & jalapeños.
3. Add cream and rest of apple juice.
4. Add butternut squash and cook on soup/broth (approximately 35 mins)in an instant pot.
5. 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.

Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor Once that's done, use a spoon to scoop out the seeds and membrane. Place the butternut squash on a baking tray (with the cut side up) and coat. 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.