1 208 208 208c52 0 99. Watch your email to confirm your subscription! Poppy Seed Bread with Blueberries This Poppy Seed Bread with Blueberries is sweet, tender, and chock full butternut and feta bake juicy berries and nutty poppy seeds! Marinated Greek Lamb Kebabs When you’re craving lamb, but don’t need to roast a whole leg, these tender, flavorful Marinated Greek Lamb Kebabs will fit the bill.
Chewy chocolate gems filled with a sweet peanut butter surprise! S’mores Fudge Bars These S’mores Fudge Bars are 3 layers of decadence: graham cracker crust, rich fudge and a marshmallow meringue topping. Even more delicious than the classic campfire treat! Strawberry Lemon Tart with Lemon Curd Enjoy this irresistible Strawberry Lemon Tart with Lemon Curd!
SO simple to make with a filling of lemon curd and whipped cream! Welcome to That Skinny Chick Can Bake! I’m Liz and have been cooking, baking and teaching since I was a teenager, with over 40 years of experience. A strawberry twist on the Italian classic with mascarpone and Grand Marnier soaked ladyfingers! Coconut Brownie Cake on a white ceramic plate. 2022 That Skinny Chick Can Bake. Our cookbook, Love Real Food, is here!
This roasted butternut squash soup is super CREAMY yet LIGHT! This soup is so easy to make and tastes incredible. It’s the only butternut squash soup recipe you’ll ever need! Let’s cozy up with a bowl of warm, creamy butternut squash soup. Butternut squash and cool weather go together like they were made for each other—which, really, they were.
I was so happy to find butternut in stock again, and came home to make my favorite soup. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This recipe has become a smash hit with readers, receiving a 5-star rating from well over 500 reviews! This traditional butternut squash soup will round out your fall and winter meals. Serve it with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too.
This easy butternut squash soup recipe is also a great make-ahead option. In fact, it tastes even better the next day. Simple Ingredients I kept the ingredients list simple so the squash flavor can shine through, but the end result offers exceptionally rich flavor. You’ll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. That’s a little trick that I used in my tomato soup in my cookbook, too. Roasted Butternut Yields Major Flavor Most of this soup’s flavor comes from the cooking method, which starts with roasting the butternut squash to bring out its caramelized best.
That means you don’t have to peel and chop the squash. Once the squash is out of the oven, you can start sautéing some shallot and garlic. Serve It Now or Later If you’re planning to make this soup for company, you can serve the soup straight from your blender. Or, make it the day before and reheat it in your blender or in a pot on the stove. Thanksgiving table real estate is always limited, so you might want to serve this soup in matching mugs or tea cups to leave room for the salad plates. How to Blend Butternut Soup This is when the soup deviates from other butternut squash soups. You can add the remaining ingredients to the pot and then try to blend it with an immersion blender, which inevitably leaves the soup disappointingly gritty.