Butternut soup with chia seeds toppings
Butternut soup with chia seeds toppings

Hello everybody, it’s Drew, welcome to my recipe page. Today, we’re going to prepare a special dish, butternut soup with chia seeds toppings. One of my favorites food recipes. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Butternut soup with chia seeds toppings is one of the most popular of recent trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Butternut soup with chia seeds toppings is something which I’ve loved my entire life. They are fine and they look fantastic.

Remove bacon from pan, reserving drippings; crumble bacon. At this point add more vegetable broth, a quarter cup at a time if you want to thin out the soup. If you do store this in the fridge for the week, the soup will likely thicken up.

To get started with this recipe, we have to first prepare a few components. You can have butternut soup with chia seeds toppings using 7 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Butternut soup with chia seeds toppings:
  1. Prepare I large butternut
  2. Get large onion
  3. Make ready I large tomato
  4. Prepare butter
  5. Get chia seeds
  6. Get Parsely
  7. Take salt

Though this soup tastes amazing as is straight from the pot, I'm a big proponent of adding toppings an mix-ins! Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency.

Steps to make Butternut soup with chia seeds toppings:
  1. Wash and Peel the butternut as shown
  2. Cut into cubes as shown
  3. Melt butter into a pan as shown
  4. Add cubed onions and fry until pinkish
  5. Add the tomatoes and cook for 10 mins
  6. Add the cubed butternut and cook for a few minutes
  7. Add a pinch of salt and enough water to cover and bring to boil
  8. When cooked blend into a fine puree and sieve to get this. Top with chia seeds and garnish with parsely

Garnish with the prosciutto/bacon, remaining pear slices, hazelnut cream, yogurt or seeds. They're packed full of pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and chia seeds with a little nutritional yeast added in for extra flavour. A plain bowl of soup is good, but a bowl of soup with toppings is better! Adding toppings adds interest, crunch and flavour and makes a simple bowl of soup far more. *I strongly recommend using Roasted Butternut Squash in this recipe, as the caramelization that happens when roasting the squash in cubes makes a huge flavor difference in the soup. I often make a double batch, one for eating, and one batch for this soup.

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