Half an Hour to Homemade 5-Star Acorn Squash & Basil Soup
Do you want to know ways to get through the week with healthful but delicious dishes that will make you feel happy? This healthy, quick but tasteful Acorn Squash & Basil Soup recipe is the answer.
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To make an unforgettable Acorn Squash & Basil Soup, below are the components required:
- Use 1 of acorn squash.
- Take 2 of garlic cloves.
- Use 1/2 tbsp of butter, or vegan butter.
- You need 2/3 cup of hot water.
- Provide 1/3 cup of heavy cream, or coconut milk.
- You need 1/2 of chicken bouillon, or vegetable bouillon.
- Take of salt.
- Prepare 2 tsp of dry basil.
- You need 1/2 tsp of cayenne pepper, or to taste.
After preparing the ingridients, next you are ready to make your tasty Acorn Squash & Basil Soup by following the guidances below:
When the stem is attached, it can be kept at room temperature for two to three weeks. Once the stem is gone, moisture will be lost more quickly. Pieces of cut squash can be wrapped and stored in the refrigerator for three to five days; discard if they become soft or slimy. They should also not have any soft spots but should be quite firm. They should be dark green and may have a patch of yellow or orange where they were on the ground before picking.
Recipe : Acorn Squash & Basil Soup
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