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We hope you got benefit from reading it, now let’s go back to fall squash soup recipe. To cook fall squash soup you need 9 ingredients and 11 steps. Here is how you do that.
The ingredients needed to make Fall Squash Soup:
- Provide 3 each butternut squash
- Use 1 tbsp oil
- Get 1 medium onion, diced
- Take 2 clove garlic, sliced
- You need 1 tsp thyme, dried
- You need 1 broth
- Provide 1 apple cider vinegar
- Provide 1 salt
- Prepare 1 pepper
Instructions to make Fall Squash Soup:
- Preheat oven to 350°F
- Cut squash in half. Scoop out and discard seeds.
- Place squash on a baking tray, cut-side down. Bake until tender (35-45 minutes).
- Remove skin and stem. Don't be too meticulous about removing the skin. We'll pass the squash through a sieve later.
- Heat oil in a pan. Saute onion until tender.
- Add garlic and thyme. Cook, stirring constantly, until fragrant.
- Transfer to a blender. Add squash. Add about 1 cup of stock. Pulse on low speed until pureed. You may need to work in 2 batches.
- Adding broth to desired consistency, blend on high speed for about 45-60 seconds or until smooth.
- Pour into a soup pot and heat gently, stirring often.
- Add apple cider vinegar, salt and pepper to taste.
- Garnish and serve.
Another thank you to our reader, herewith some tips of preparing food safely.
It’s very important to prepare food safely to help stop harmful bacteria from growing and spreading. It is possible to take some steps to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food. It’s important to always wash your hands thoroughly with soap and warm water:
Before beginning to prepare food After touching raw food such as meat, poultry and veggies After going to the toilet After touching the bin after touching pets
Do not forget to wash your hands thoroughly as well, because wet hands spread bacteria more easily. Maintain worktops clean
Before you start preparing meals, it is significant worktops, kitchen utensils and chopping boards are all clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them completely.
You should change dish cloths and tea towels regularly to prevent any bacteria growing on the substance. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and veggies may contain dangerous bacteria that can spread very easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat meals, like salad, fruit and bread. This is because these kinds of food won’t be cooked before you eat them, so any bacteria that get onto the food will not be murdered.
To help stop bacteria from spreading:
Don’t let raw food like meat, fish or vegetables touch other food Don’t prepare ready-to-eat food using a chopping board or knife that you have used to prepare uncooked food, unless they have been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Buy raw meat or fish and shop at the bottom shelf of the fridge where they can not touch or drip onto other foods Don’t wash raw meat before cooking Wash, cook or peel veggies unless these are described as’ready-to-eat' on the packaging
Check the label
It’s important to read food labels to make sure everything you’re likely to use has been stored properly (based on some storage directions ) and that none of the meals is past its’use by' date.
Food that goes away quickly usually has storage instructions on the tag that say just how long you can keep the food and if it needs to go in the refrigerator.
This sort of food often has particular packaging to keep it fresh for more. But it is going to go off quickly as soon as you’ve opened it. That is the reason the storage instructions also tell you how long the food will keep when the packaging has been opened. By way of example, you might see’eat in two days of opening' on the label. Use by dates
You will also see’use by' dates on food that goes off fast. You shouldn’t use any food after the’use by' date even when the food looks and smells fine, since it may contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than security. If this date runs out, it doesn’t indicate that the food will probably be detrimental, but its flavour, texture or colour might start to deteriorate.
After this date, the quality of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and may make you sick.
If your plan is to use an egg after its best before date, be certain you only use it in dishes at which it will be fully cooked, so that both yolk and white are solid, like in a cake or as a hard-boiled egg.
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