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Butternut squash soup too sweet - advice please...



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ruby slippers




 
 
    
 

Post Mon, Feb 26 2018, 9:54 pm
So I decided I would make a sweet butternut squash- got the recipe from here. The recipe called for 1 shallot- I did 2(that was my first mistake). The recipe called for brown sugar and nondairy creamer, but I decided to add some honey to that as well- bad idea- now its way too sweet - what can I do to balance it out and not having it up like baby food- help....
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ruby slippers




 
 
    
 

Post Mon, Feb 26 2018, 10:19 pm
I just added some curry- that helped a bit and some salt and pepper. Is it crazy to cook some chulent meat and cook it in the soup- would that help it??
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cbg




 
 
    
 

Post Mon, Feb 26 2018, 10:38 pm
eema1 wrote:
I just added some curry- that helped a bit and some salt and pepper. Is it crazy to cook some chulent meat and cook it in the soup- would that help it??


Maybe boil some potatoes in it. I know that helps if soup is too salty, but maybe it help absorb the sweetness.
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Jewishfoodie




 
 
    
 

Post Mon, Feb 26 2018, 10:48 pm
I would make a squash and cauliflower soup (salty) and plate it nicely together. So you have the 2 beautiful colors (green/orange) in one plate. So people get the full experience..

The squash soup is extremely simple
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ruby slippers




 
 
    
 

Post Mon, Feb 26 2018, 11:39 pm
Recipe please 😁
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Jewishfoodie




 
 
    
 

Post Mon, Feb 26 2018, 11:52 pm
Squash Soup

Need: immersion blender

Ingredients :

2 whole green squash
I bag of frozen cauliflower
One medium onion, dices and sautéed
Salt and pepper for flavor

So, wash the squash very well. Do not peel, if your LOR is okay with that, and just remove the inedible tip and top.

Cut each squash into 4 and place into pot filled with boiled water and a tablespoon of salt.

Add the bag of frozen cauliflower.

Allow to cook on medium flame for 15 minutes. Add sautéed onion, and some pepper for flavor. At this point, see if you require more salt.

When the flavor is to your liking, shut the flame, and, being mindful that the soup is hot, blend with immersion blender. The longer you blend, the creamier it gets.

Place back on flame a bit more, if necessary.

This step is not always necessary but if you need to add water, adjust flavor etc.. That's when you do it.

Its really really simple. I just use too many words.. Lol!
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ruby slippers




 
 
    
 

Post Mon, Feb 26 2018, 11:54 pm
Great thanks so much!
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Jewishfoodie




 
 
    
 

Post Mon, Feb 26 2018, 11:56 pm
eema1 wrote:
Great thanks so much!


With pleasure. Did I mention it's almost completely fat free? The only fat it has is the oil you used to sauté the onions.

I make this soup from start to finish in under 20 minutes. It's my "go to".

Good Luck, Happy Purim!
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Tiredmom7




 
 
    
 

Post Tue, Feb 27 2018, 12:14 am
You can add red pepper flakes. It will give it some kick or jalapeño pepper
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