Best 3 Anti Vampire Potion Butternut Squash Garlic Soup Recipes
Garlic and butternut squash join forces in this creamy, comforting soup that's sure to ward off vampires and warm your soul. This anti-vampire potion is loaded with flavor, thanks to the combination of roasted butternut squash and caramelized garlic. With a hint of warmth from cayenne pepper and the richness of cream, this soup is perfect for a cozy night in. Butternut squash is a great source of vitamins A and C, while garlic is known for its antibacterial and antiviral properties. So not only is this soup delicious, it's also good for you! And that isn't all! The article also includes two additional recipes: a vegan version of the soup, made with almond milk and nutritional yeast, and a roasted butternut squash salad with a tangy citrus dressing. So whether you're looking for a hearty meal, a light lunch, or a healthy snack, this article has you covered.
Let's cook with our recipes!
VEGAN SQUASH SOUP WITH NAAN CROUTONS
This butternut squash soup is so full of flavor that you won't miss the meat or dairy! The added can of pumpkin helps to make the soup creamy and smooth, while the coconut milk adds a light sweetness. I love to make this soup as the seasons change! -Audrey Fell, Nashville, Tennessee
Provided by Taste of Home
Time 1h10m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 14
Steps:
- Preheat oven to 400°. Place squash in a shallow roasting pan; drizzle with 1 tablespoon oil. Sprinkle with 1/2 teaspoon salt and pepper. Roast until tender, 25-30 minutes, turning once. Reduce oven setting to 350°. In a Dutch oven, heat 1 tablespoon oil over medium-high heat. Add onion; cook and stir until tender, 5-7 minutes. Add ginger, garlic, turmeric, cumin and remaining 1/2 teaspoon salt; cook 1 minute longer. Stir in broth, pumpkin and roasted squash. Bring to a boil; reduce heat. Simmer, uncovered, 15-20 minutes to allow flavors to blend. Add coconut milk; cook 5 minutes longer. Cool slightly. In a blender, cover and process soup in batches until smooth. , Return pureed mixture to pan; cook and stir until heated through. Meanwhile, place naan on a baking sheet. Drizzle with remaining 1 tablespoon oil; toss to coat. Bake until crispy, 12-15 minutes, stirring once. Serve soup with naan croutons and toppings of your choice. Freeze option: Freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally; add broth if necessary.
Nutrition Facts : Calories 249 calories, Fat 14g fat (9g saturated fat), Cholesterol 1mg cholesterol, Sodium 506mg sodium, Carbohydrate 29g carbohydrate (8g sugars, Fiber 7g fiber), Protein 4g protein.
BUTTERNUT SQUASH SOUP WITH ROASTED GARLIC
When roasting the butternut squash and garlic, use a parchment-lined baking tray for easy cleanup.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Butternut Squash Recipes
Number Of Ingredients 5
Steps:
- Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
- Season the squash with salt and pepper and tuck 2 sprigs of thyme into each cavity. Place, cut side down, on the baking sheet and roast until fork-tender, about 40 minutes.
- When the squash is cool enough to handle, discard the thyme; peel the squash and coarsely chop. Combine the squash, garlic, and 1/2 cup of the chicken stock in a food processor and puree until smooth.
- Add the remaining stock gradually until the mixture forms a very loose puree. Season the soup with salt and pepper.
CREAMY GARLIC SOUP
While this soup simmers, the great garlicky aroma will fill your kitchen! We love the toasted garlic bread floating on top of a rich and creamy bowlful. It would be a terrific first course for most any meal.
Provided by Taste of Home
Categories Lunch
Time 1h25m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a large saucepan, cook and stir the garlic in oil over low heat for 1 minute or until lightly browned. Stir in the broth, salt, pepper, thyme and rosemary; simmer, uncovered, for 1 hour. , Strain broth and return to the pan. In a small bowl, whisk egg yolks and cream. Stir in 1/2 cup hot broth. Return all to the pan, stirring constantly. Cook and stir over medium heat until soup reaches 160° (do not boil). Top each serving with a slice of garlic bread; sprinkle with cheese.
Nutrition Facts :
Tips:
- For a smoother soup, blend until velvety with an immersion blender or in a regular blender in batches.
- To save time, use pre-cut butternut squash or butternut squash frozen cubes.
- If you don't have heavy cream on hand, you can substitute it with milk or coconut milk.
- Add a sprinkle of cayenne pepper or red pepper flakes for a spicy kick.
- Garnish with fresh herbs like thyme, rosemary, or parsley for a pop of color and flavor.
Conclusion:
This anti-vampire potion butternut squash garlic soup is a delicious and easy-to-make soup that is perfect for a cozy fall or winter meal. The combination of butternut squash, garlic, and thyme creates a flavorful and comforting soup that is sure to please everyone at the table. Serve it with a side of crusty bread or a salad for a complete meal.
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