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Before you jump to Roasted butternut squash soup recipe, you may want to read this short interesting healthy tips about Coconut Oil Is Actually A Fantastic Product And Can Also Be Beneficial For Your Health.
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We hope you got benefit from reading it, now let’s go back to roasted butternut squash soup recipe. To make roasted butternut squash soup you only need 10 ingredients and 7 steps. Here is how you do that.
The ingredients needed to make Roasted butternut squash soup:
- Take 1-2 butternut squash-cubed
- You need 1 white onion-chopped into large wedges
- Take 2 stalks celery-roughly chopped
- Provide 4-6 cloves garlic
- Provide 16 oz heavy cream
- Provide 48 oz chicken broth
- Get olive oil or extra virgin olive oil
- You need kosher salt
- Prepare 3-4 sprigs rosemary
- Use sour cream to top
Instructions to make Roasted butternut squash soup:
- Preheat oven to 450.
- Place squash, onion, celery, and garlic on sheet pan. Sprinkle with EVOO & salt. Place 3-4 sprigs of rosemary among vegetables and roast in oven for 25-35 min until golden brown.
- Place roasted veggies (remove rosemary) into large pot and cover with chicken broth until stew like consistency with a little extra liquid. Simmer on stove top for several minutes until veggies flavor broth.
- Turn stove top off. Spoon contents into a blender. Starting on low, then increasing some, blend until creamy. (*mixture will be hot, allow steam to escape)
- On low setting, continue to blend while adding cream.
- Once mixture is lightened and creamy, return to pot and heat through. Ladle into bowls and top with a dollop of sour cream. Serve.
- I added a little garlic salt and onion powder to taste.
Another thank you to our reader, herewith some tips of preparing food safely.
It is extremely important to prepare foods safely to assist stop harmful bacteria from spreading and growing. You can take some actions to help protect yourself and your loved ones from the spread of harmful germs.
Wash your hands
Your hands can easily spread bacteria around the kitchen and on food.
Before beginning to prepare food After touching raw food like poultry, meat and vegetables After visiting the toilet After touching the bin after touching pets
Don’t forget to dry your hands thoroughly as well, because wet hands disperse bacteria more readily. Keep worktops clean
Before you start preparing meals, it is important worktops, kitchen utensils and chopping boards are clean. If they have been touched by raw poultry, meat, vegetables or eggs you will need to wash them thoroughly.
You ought to shift dish cloths and tea towels regularly to prevent any bacteria growing on the material. Separate raw foods from ready-to-eat food
Raw foods like meat, fish and vegetables may contain dangerous bacteria which can spread quite easily by touching:
other foods worktops chopping boards Knives
You ought to keep raw foods away from ready-to-eat food, such as salad, bread and fruit. This is because these types of food will not be cooked before you eat them, so any germs that get on the meals won’t be murdered.
To help prevent 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 which you’ve used to prepare raw food, unless they have been washed thoroughly first
Buy raw meat or fish and shop on the bottom shelf of the fridge, where they can not touch or drip onto other foods Do not wash raw meat before cooking Wash, peel or cook vegetables 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’re likely to use has been stored correctly (according to some storage directions ) and that none of the food is past its’use by' date.
Food that goes off fast usually has storage instructions on the label that say just how long you can keep the food and whether it needs to go from the refrigerator.
This sort of food frequently has special packaging to help keep it fresh for more. But it is going to go off quickly once you’ve opened it. By way of instance, you may 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 nice, because it might 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 does not indicate that the food will be detrimental, but its own flavour, colour or texture might begin to deteriorate.
After this date, that the caliber of the egg will deteriorate and if any salmonella germs are present, they could multiply to high levels and could make you sick.
If your plan is on using a egg after its best before date, make sure that you only use it in dishes at which it’s going to be completely cooked, so that both white and yolk are strong, like in a cake or as a walnut.
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