FREEZE SQUASH RECIPES
BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Make the most of butternut squash in these comforting autumnal dishes. Tuck into warming soups, risottos and curries, or serve stuffed squash for a veggie centrepiece.
Provided by Good Food team
Number Of Ingredients 1
HEARTY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
Provided by Taste of Home
Categories Lunch
Total Time 60 minutes
Prep Time 20 minutes
Cook Time 40 minutes
Yield 12 servings (4-1/2 quarts).
Number Of Ingredients 13
Steps:
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
Nutrition Facts : Calories 327 calories, FatContent 13g fat (4g saturated fat), CholesterolContent 29mg cholesterol, SodiumContent 937mg sodium, CarbohydrateContent 44g carbohydrate (8g sugars, FiberContent 11g fiber), ProteinContent 13g protein.
More about "freeze squash recipes"
HEARTY BUTTERNUT SQUASH SOUP RECIPE: HOW TO MAKE IT
The comforting combination of squash, meat, beans and veggies makes this my go-to soup in fall. It's full of freshness. —Jaye Beeler, Grand Rapids, Michigan
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 327 calories per serving
From tasteofhome.com
Reviews 4.8
Total Time 60 minutes
Category Lunch
Cuisine Europe, Italian
Calories 327 calories per serving
- In a stockpot, cook sausage, onion and red pepper over medium heat 9-11 minutes or until sausage is no longer pink and onion is tender, breaking up sausage into crumbles. Add garlic; cook 1 minute longer. Remove with a slotted spoon and set aside; discard drippings., Add squash, 1-1/2 cups corn, water and chicken base to same pan; bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until squash is tender., Remove soup from heat; cool slightly. Process in batches in a blender until smooth. Return to pot. Add beans, tomatoes, salt, pepper, sausage mixture and remaining corn; heat through. If desired, drizzle servings with cream and sprinkle with parsley.
Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.
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VEGAN BUTTERNUT SQUASH RECIPES | BBC GOOD FOOD
Butternut squash makes for a super-filling vegan ingredient in autumn dinners. Try this squash in our healthy salads, warming soups and rich curries.
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Nov 24, 2021 · Butternut squash is delicious and healthy, and you can use it in a number of different recipes. Buy butternut squash when it's in season and freeze it so you can enjoy it year-round! Prepare the squash. Peel and cut the squash into your...
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