Fall Squash Soup
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #PrepNowSavorLater #CollectiveBias
It's October which means we're officially in the Fall season! Though Miami's weather is far from Fall, it's never too early to start cooking up some delicious Fall comfort foods. My Fall squash soup is just that, comfort soup for the soul! It's a creamy, rich and packed with tons of flavors. Finished with crispy chorizo for a touch of spice and Mexican crema for a light tang, this soup will be your new favorite.
With the help of
FoodSaver® FM5330 Vacuum Sealing System,
FoodSaver® Heat-Sealed Bags and a few ingredients, you're going to be able to whip up this quick, healthy meal and prep ahead all under an hour!
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I can't even begin to tell you how much we love our
! Both my husband and I are chefs, so our household is constantly using the
to not only sous-vide, marinade in minutes but also store food for our lazy cooking days. By vacuum sealing using the
FoodSaver® Heat-Sealed Bags, our food is able to stay fresh 5x longer than storing in a plastic container, zip-lock bag or plastic wrapping with no freezer burn. After a long day of work, we can come home to fresh vacuum sealed food, heat it and eat it. It saves us so much time!
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FALL SQUASH SOUP
Yields: 6-8 servings Prep Time: 15 mn Cook Time: 35-40 mn
1 tbs olive oil
1 large white onion, diced
2 garlic cloves, finely chopped
1 lb butternut squash, large dice
1/4 tsp smoked paprika
1/2 tsp ground cumin
1 tsp chili powder
2 tbs salt
1 tsp fresh thyme, about 4 sprigs
1-15oz pumpkin puree
1-32 oz low sodium chicken or vegetable stock
Toppings: crispy chorizo, Mexican crema, cilantro
To prep butternut squash
Cut a few slits into the squash with the tip of a sharp knife. Place in a microwave safe dish and microwave for 3-5 on medium power. Allow squash to cool before handling. Carefully cut the in half long wise, scoop out the seeds, remove the skin and dice into large chunks.
In a large stock pot, over medium high heat, add the olive oil and sautee onion until translucent, about 2-3 minutes.
Once fragrant, add garlic clove and cook for another 1 minute.
Add butternut squash, spices, thyme, pumpkin puree and chicken broth. Stir until well combined. Bring to a boil, reduce to a simmer and cover for 15-20 or until squash is fork tender.
Blend soup using a blender, taste for salt and serve. Top with Mexican crema, crispy chorizo and cilantro.
Left over soup? Pre-freeze the left overs until solid and then store using
FoodSaver® Heat-Sealed Bags
and seal using
. This can s
tore in the freezer up to TWO years, though I doubt you will want to wait to eat this soup again. #StockPrepWin
To make the first bag, I pulled forward a little bit of the roll, closed the lower seal and cut bar. I then lock the bag into place and press seal. When the Red Seal light turns off, the seal is ready to go. I then pulled the sealed bag to my desired length and slid the bag cutter.
Once my soup is pre-frozen, I added it to the sealed bag and inserted it in the Vacuum View Window. Once the bag is in place, I pushed and released the Vacuum Seal Bar with both hands. The vacuum view window closes automatically and grasp the bag to start the vacuum seal process. Once the Red Seal light turns off, the process is complete.
I pop my bag of soup into the freezer until ready to use. To reheat, simply cut open the bag and place the contents in microwave safe bowl or stock pot.
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Compared to FoodSaver V4440 Models