OK, mind blown re: adding whole chile and removing it whole to impart flavor without heat. It’s a basic concept, so how have I never even considered this? BRILLIANT. Also, yummy recipes. Love these earthy, smooth, soothing options.
I grew too much butternut squash last summer. luckily it's storing well. I did make soup from it once but I thought it was bland. This recipe sounds good. thanks!
If you want a super simple butternut squash soup just: Roast 1 squash, 1 carrot, 1 potato. Blend all in blender with salt and pepper. Add a dollop of sour cream to the bowl. 3 ingredients, zero effort, tastes amazing.
Immersion blender!! All of these soups could be that much easier and require one less bulky, hard to clean tool. If you love smooth soups and/or have a small kitchen, immersion blenders are your bf.
they all look amazing! & cooked in those beautiful Staubs! 😍 pretty bowls, but I'd prefer small & deep so the soup stays hot. i appreciate the garnishes. i think I'll make that butternut squash soup first, as i happen to have some rn. thanks for this!
These soups look amazing! I love the suggestion with the pepper - make me less afraid of the heat! Any suggestions to swap for the cauliflower? My stomach does not appreciate it!
The notion that pepper seeds add heat is one of those myths that just won't die. Pepper seeds have *no* capsaicin. At all. Some people think they may pick up some from contact the surrounding membrane but it's precious little compared to the rest of the plant, especially the membrane. By all means remove the seeds anyway-- they're annoying little bits that contribute nothing other than a slightly bitter taste if you happen to bite into one--but don't think you're going to reduce the heat. I think her trick of adding them whole makes sense, though. Kind of like the way adding whole garlic cloves gives you a mellower flavor than chopped or minced.
I am here for Yewande content! But please caution home cooks about filling a blender more than halfway with hot soup; we don't need those food explosions to clean off the ceiling and cabinets.
I was making the NYT red lentil soup, and my Blendtec blender says that “ingredient temperatures should not exceed 115ºF (46ºC)”. When I got to the part in the recipe where it says to blend, my soup was around 170ºF. I kept waiting and testing the temperature, and it was so tedious. I doubt everyone does that, and it will either damage the blender, chef, or kitchen if the directions are routinely ignored 😬
Butternut Squash Soup (NYT blocked me but I found it on another site just without the topping) 1 medium butternut squash (2¼ to 2½ pounds), halved lengthwise and seeded 2 tablespoons olive oil, plus more for drizzling Salt 1 medium white onion, sliced 4 garlic cloves, smashed and peeled ½ teaspoon ground ginger ¼ teaspoon freshly ground black pepper, plus more for sprinkling ¼ teaspoon ground cinnamon ⅛ teaspoon ground nutmeg 4 cups vegetable stock 1 tablespoon unseasoned rice vinegar 1 tablespoon honey or dark brown sugar (optional)
