![]() ![]() Sprinkle with a few crispy sage leaves and drizzle with a swirl of quality extra virgin olive oil, then serve.Season to perfection with salt and pepper, then divide between bowls, placing 2 croutons on top of each.When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée – leave it slightly chunky, if you prefer.Place in a dry, non-stick pan and fry until golden on both sides. 1 tbsp 15 mL canola oil 2 lb 908 g large butternut squash, peeled, seeded, cut into 1 (2.5 cm) cubes 2 Granny Smith apples, cored and sliced 1 large onion. For the croutons, drizzle a little olive oil over the ciabatta, pat it in, then finely grate and press some grated Parmesan on to each side.Bring to a boil over medium-high heat then reduce heat to medium-low, cover and simmer, stirring occasionally until squash is very soft, about 15 - 20 minutes. 24 ounces cubed butternut squash 2 1/4 cups chicken stock may use vegetable stock 1/4 small yellow onion 1 tbsp dark brown sugar honey, or other sweetener 1. Bring to the boil and simmer for 30 minutes. Add squash and sugar and season with salt to taste. When the time's up, add the squash and stock to the pan. Meanwhile, halve, deseed and rough chop the squash. ![]() Place the pan of flavoured oil back on the heat, add the onion, carrot, garlic, celery, chilli, rosemary and a good pinch of sea salt and black pepper, then cook gently for 10 minutes, or until sweet and soft.Heat a couple of lugs of olive oil in a large saucepan over a medium heat, add the sage leaves and fry for 30 seconds, or until crisp, then remove to kitchen paper.Pour in the bone broth, and seasonings (reserving the green onion). Add the leeks and apple and lightly sauté for 2-3 minutes. Pour in the butternut squash and sauté in the oil for 6-8 minutes or until slightly softened. Peel and finely chop the onions, carrots and garlic, then trim and finely chop the celery. Using a large pot on medium heat and add the coconut oil to melt. ![]()
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