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We hope you got insight from reading it, now let’s go back to butternut squash soup recipe. You can cook butternut squash soup using 8 ingredients and 3 steps. Here is how you achieve it.
The ingredients needed to make Butternut Squash Soup:
- Take 2 medium sized butternut squash
- Take 2 yellow onions
- Get 2 (32 oz) containers of vegetable broth
- Prepare 4 tbsp olive oil
- You need 1 tbsp thyme
- Prepare 1 tbsp garlic
- Use 1/2 tbsp sage
- Provide to taste Salt
Instructions to make Butternut Squash Soup:
- Preheat oven to 400 degrees Fahrenheit. Oil a sheet pan, slice both squash in half and remove seeds. Lay on sheet pan with the skin side on the sheet pan. Distribute 2-3tbsp of olive oil between all squash halves, coat them in olive oil. Add some salt, then put them in the oven for 45 minutes or until soft.
- Once the squash is out of the oven and cooling, dice your two onions and throw them into a pot that has a tablespoon of olive oil. Sautee for a couple minutes, while sauteing chop up your squash, or gut it if you dont like the skin, then add the squash to the pot. Then add your garlic, fresh or granulated. Then add your vegetable broth all at once. Add your sage and thyme too. Bring to a boil, let boil for a minute or so, then use a hand blender to smooth out the soup. Or dump it into a blender.
- Boom. Perfect butternut squash soup.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to help stop harmful germs from spreading and growing. You can take some actions to help protect your own family from the spread of harmful germs. Jump to table of contents Wash your hands
Your hands can quickly spread bacteria around the kitchen and on food.
Before starting to prepare food After touching raw food such as poultry, meat and veggies After going to the toilet After touching the bin after touching pets
Do not forget to dry your hands thoroughly as well, because wet hands spread bacteria more readily. Keep worktops clean
Before you start preparing food, it is significant worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, eggs or vegetables you will want to wash them thoroughly.
You ought to change dish cloths and tea towels regularly to avoid any bacteria growing on the material.
Raw foods like fish, poultry and veggies may contain harmful bacteria that can spread quite easily by touching:
other foods worktops chopping boards Knives
You should keep raw foods away from ready-to-eat food, like salad, fruit and bread. That is because these types of food won’t be cooked before you eat them, so any germs that get onto the food will not be killed.
To help prevent bacteria from spreading:
Do not let raw food like fish, poultry or veggies touch other food Do not prepare ready-to-eat food using a chopping board or knife that you have used to prepare raw food, unless they’ve been washed thoroughly first Wash your hands thoroughly after touching raw meat, fish or veggies and before you touch anything else Cover raw meat or fish and shop at the bottom shelf of this fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, cook or peel veggies unless these are called’ready-to-eat' on the packaging
Examine the label
It’s important to read food labels to be sure everything you are going to use has been stored properly (according to some storage instructions) and that none of the meals is past its’use by' date.
Food that goes off fast usually has storage directions on the label that state just how long you may keep the food and whether it must go from the fridge.
This kind of food frequently has particular packaging to keep it fresh for more. But it will go off quickly as soon as you’ve opened it. By way of example, you might see’eat in two days of launching' on the tag. Use by dates
You should not use any food after the’use by' date, even when the food looks and smells fine, because it might contain dangerous bacteria. Best before dates
The’best before' dates indicated on most foods are more about quality than safety. When this date runs out, it doesn’t indicate that the food will probably be detrimental, but its own flavour, colour or texture may start to deteriorate.
An exception to that can be eggs, that have a best before date of no longer than 28 days after they are laid. After this date, the caliber of the egg will deteriorate if any salmonella bacteria are found, they can multiply to high levels and could make you ill.
If your plan is on using an egg after its best before date, be sure you only use it in dishes at which it will be fully cooked, so that both yolk and white are strong, like in a cake or even as a walnut.
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