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Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?

From - Posted: Sep 06, 2012 - 6,427 views
Cooking | Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash? | Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Vegan Butternut Squash Soup Recipe 9.5.12 Day 24 How to cook butternut squash?
Duration: 03 minute 27 seconds 
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Butternut Squash makes a nice rich, bright soup. Kind of like pumpkin. Not much else to say about it.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comVegan Butternut Squash Soup RecipeIngredients:1 medium onion, chopped 2 tablespoons coconut oil 1 pound butternut squash, peeled, diced 1 cup almond milk Enough cold water to cover squash 12 teaspoon salt 14 teaspoon pepper 12 teaspoon cinnamon 14 teaspoon nutmegDirections: Heat a large pot over low heat. Drizzle in coconut oil and sauté onions until soft.Place butternut squash into the pot, along with the almond milk and water.Bring to a boil, then simmer covered for 30 minutes.Remove the pot from heat. Place the butternut squash in a blender, and mix until smooth.Place the squash back into the pot and season with salt, pepper, cinnamon, and nutmeg.Stir until well combined.Other videos on how to cook butternut squash: Cookingguide Cooking Tips : How to Prepare Butternut Squash Butternut Squash 101 Curried Coconut Butternut Squash Soup Recipe Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
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Roasted Butternut Squash Recipe 9.4.12 Day 23 How to cook butternut sq...

Butternut Squash was first introduced to me when I lived in a summer house, if you will, and one of my house mates was eating Butternut Squash raw. And although it is a "winter squash" I have only had it in the summer time. It seems like the vegetables that are hard to cut. That's my logic. But turns out, they aren't as hard to eat, as they are to cut open. They are just trying to keep their deliciousness inside.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comRoasted Butternut Squash RecipeIngredients:1 pound butternut squash, peeled, diced 1 tablespoon olive oil 1 teaspoon salt 12 teaspoon pepperDirections: Preheat oven to 400 degrees F.On a baking sheet, drizzle the butternut squash dices with olive oil, and then sprinkle with salt and pepper.Liberally toss them about like a poor man in a pool of money. Spread them back out into an even layer.Bake for 30 minutes until tender.Other videos on how to cook butternut squash: Cookingguide Cooking Tips : How to Prepare Butternut Squash Butternut Squash 101 Curried Coconut Butternut Squash Soup Recipe Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
5,826 views | Sep 05, 2012

Roasted Butternut Squash Seeds 9.6.12 Day 25 Toasted Pumpkin, Winter S...

Don't waste any of your butternut squash, pumpkin, or winter squash. You can roast the seeds and serve them in the nuts bowl instead of stale peanuts.Find me: Twitter: http:twitter.comSweetestVegan Facebook: http:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comRoasted Butternut Squash SeedsIngredients:Seeds from one butternut squash 1 tablespoon olive oil 12 teaspoon saltDirections: Preheat oven to 350 degrees F.Separate the seeds from the orange trapping strings. I do so by scooping all the goop into a bowl, filling it with water, and allowing the seeds to float to the top.Sandwich the seeds between to paper towels to dry them.Lay them out on a baking sheet, drizzle with olive oil, and sprinkle with salt. Make sure the seasoning is evenly distributed and the seeds are a single layer.Bake the butternut squash seeds in three 10 minute intervals. Between each interval, shuffle the seeds around, then return to oven.The butternut squash seeds are completely roasted when they are brown, crispy and crunchy.Other videos on how to cook butternut squash: OgleChris Roasted Butternut Squash seeds.wmv Cooking Tips : How to Prepare Butternut Squash Butternut Squash 101 Southern Queen of Vegan Cuisine ProjectInspired by the Julie and Julia Project, the Southern Queen of Vegan Cuisine will take on the Paula Deen Southern Cooking Bible. Veganizing 328 butter-laden, pork-filled recipes in 328 days. This is a test . . . this is only a test of skill, imagination, and physical & mental fortitude.
2,683 views | Sep 07, 2012

Vegan Fried Chicken Recipe Southern Vegetarian Fried Chicken Vegan Sou...

Vegan Fried Chicken is the last thing this southern vegan thought she would be making about 3 years ago. I always knew that fried chicken was the one food (meat) that could knock me off my vegan horse. I grew up in Atlanta, GA, where fried chicken and hot wings are next to God. Now, I am in a phase of veganism where I am starting to think mock meat may not be so bad. I had a mock crab cake the other day and the first ingredient was vegan chicken. It was not bad at all. So today we will veganize the one and holy, fried chicken.Find me: Twitter:!SweetestVegan Facebook: https:www.facebook.comsweetestvegan Pinterest: http:pinterest.comsweetestvegan Blog: http:thesweetestvegan.comVeganVegetarian Fried Chicken Yields: 2 Vegan Fried Chicken BreastWhat ingredients do you need to make vegan fried chicken:3 12 cups canola oil, for frying 2 teaspoons salt free seasoning blend 1 12 cups all purpose flour 3 tablespoons nutritional yeast 3 tablespoons yellow mustard 12 cup water 2 tablespoon baking powder 2 vegan chicken breast (I am using Gardein)How to make vegan fried chicken:Heat canola oil over medium - high heat in a large pot or deep fryer.Whisk the salt free seasoning, all purpose flour, and nutritional yeast to a shallow bowl.Mix together mustard and water in a separate bowl. Stir 13 cup of the flour mixture to the mustard.Whisk baking powder into the remaining flour mixture.Dredge, dip and coat, the chicken breast into the mustard and then the flour, one at a time.Fry the chicken until crispy and golden brown.Enjoy your vegan fried chicken.Adapted from: C'est La Vegan Fried "Chicken" Fingers http:www.cestlavegan.com201002fried-chicken-fingersOther video recipes:tglashen how to make vegetarian fried chicken easy Best Ever Vegan Fried Chicken! 33011 vegan fried chicken Queen of Vegan Cuisine When a Southern Belle goes vegan, she takes her soul food with her. Learn how to make everything vegan from Buttermilk Biscuits to Sweet Potato Pie.Best way to contact me:
97,907 views | Jun 15, 2012

Un Authentic Horchata Recipe with Cashews

I love Horchata. It has this amazing quality of being sweet and refreshing at the same time. Today, I dared to make it at home in the spirit of Cinco de Mayo. And to think, I had the nerve to replace the almonds with cashews.Connect with MeYouTube Twitter https:twitter.comHeartofTarts Instagram http:instagram.comheartoftarts Pinterest http:www.pinterest.comheartoftarts Facebook https:www.facebook.compagesHeart-of-Tarts142138595991936Un-Authentic Horchata Recipe with Cashews Ingredients:1 cup raw cashews 23 cups long grain white rice, uncooked 1 cinnamon stick 2 12 cups water 2 cups water 23 cups refined sugar 1 teaspoon vanilla extractDirections:Soak raw cashews, white rice, and cinnamon stick in 2 12 cups warm water for 4 hours, or in overnight in the refrigerator.Remove the cinnamon stick, but add all other soaking ingredients to the blender. Yes, including the water.Blend until smooth.Add additional 2 cups of water, sugar, and vanilla extract to the blender and blend until well incorporated.Pour the Horchata through a sieve or cheese cloth in a large container.Serve cold or over ice. Breathe and enjoy.
6,873 views | May 01, 2014

How to Make a Raw Vegan Soup with any Ingredients you have on Hand

John from shares with you two easy raw f... John from shares with you two easy raw food soup recipes. You will learn how to make Coconut Noodle Soup with young thai coconuts as well as another unique recipe - Wakame Soup using mineral-rich seaweed. You will also learn HOW to make raw food soups out of any ingredients you have on-hand.
3,372 views | Sep 21, 2011

Kale Soup Vegan Vegetarian Organic Recipe

Kale Soup, The Iliana Project loves this new recipe for Organic Kale Soup, it's a great change of pace for a light dinner. Great source of greens and protein in a yummy soup!What is Kale? Kale is an AMAZING GREEN! Kale can provide you with some special cholesterol-lowering benefits if you will cook it by steaming. The fiber-related components in kale do a better job of binding together with bile acids in your digestive tract when they've been steamed. When this binding process takes place, it's easier for bile acids to be excreted, and the result is a lowering of your cholesterol levels. Raw kale still has cholesterol-lowering ability—just not as much.Kale's risk-lowering benefits for cancer have recently been extended to at least five different types of cancer. These types include cancer of the bladder, breast, colon, ovary, and prostate.Kale is now great for detoxing! New research has shown that the ITCs made from kale's glucosinolates can help regulate detox at a genetic level.Researchers can now identify over 45 different flavonoids in kale. With kaempferol and quercetin heading the list, kale's flavonoids combine both antioxidant and anti-inflammatory benefits in way that gives kale a leading dietary role with respect to avoidance of chronic inflammation and oxidative stress.Ingredients: 1 tbsp organic sofrito: All Organic if possible ( Half of an Onion - 1.5 green peppers - 1 red pepper (optional) - Sea Salt and Black Pepper (to taste) - Two Cloves Fresh Garlic - Olive Oil ( add sparingly as you go, to avoid using too much, not too thick & not too watery) Blend in food processor, only one tablespoon was used in this soup recipe.9 cups of filtered water 1 organic boxed vegetable broth 1 bag organic frozen mixed vegetables 2tbsp organic grapeseed oil 2 organic garlic cloves Mineral salt Organic black pepper 1 tbsp organic dried Italian seasoning 2 tbsp organic dried parsley Organic garlic powder-to taste 1 can organic cannellini beans 1 can organic diced tomatoes 12 bundle organic kale-chopped 6-7 organic chopped potatoes Handful of organic cilantro 12 cup of organic onions-choppedhttp:theilianaproject.comhttp:theilianaproject.commy-videos
6,720 views | Jul 21, 2013

How to make Butternut Squash Soup

Check out my daily vlog: Squash Soup Recipe:-5 lbs of butternut squash (2 large squash) -2 or 3 medium red apples -2 medium yellow onions -1 tbs olive oil -salt and pepper -2 tbs curry powder -8 cups vegetable broth -1 cinnamon stick
6,335 views | Dec 05, 2012

Butternut Squash Soup Recipe

Butternut Squash Soup Recipe - as part of the expert series by GeoBeats.Hi, I'm Chef Matt with Modern Art Catering, and we put together big special events in Los Angeles. When you buy your butternut squash and take it home, you just want to peel the outside. Cut it in half. The top half of it will be easy to cube up, and you'll get nice, large chunks and cubes like this. The bottom half will have all the seeds inside of it. You want to cut that in half, scoop out the seeds, and then dice it up, just the same as the front half. And you're ready to go with the soup. So, after we dice up our butternut squash, which I have here, we're going to put it together in a nice roasting pan. I'm using a cast iron skillet. We're going to get it inside of this, toss with some olive oil. Olive oil is great, it adds a nice flavor and helps the roasting process go quickly. A little bit of pepper and some salt. We're going to get this in our oven at 400 degrees, which I pre-heated already. You want to make sure that your oven is at 400 degrees when you start. Oftentimes people will put the oven to 400, throw something in, but really what's happening is the temperature's rising and the food is slowly cooking, so it gets mushy. So, our oven's at 400 degrees exactly. I'm going to toss this butternut squash in. There we go. That's going to roast. I'm dice some onions, smash some garlic, and be ready for when it comes out of the oven so we can make our soup. Now we're going to dice the onion. I have half an onion here. First, we make a few slices down the center of the onion, just like this. Then we take the onion and put it towards us, make a few chops right down it. Move the onion back to its original position, cramp our fingers back, and rock our knife. We get perfect dices every time. We don't hurt our eyes because we do it so fast that it doesn't have a chance to get into our eyes. There we go. We've got our onions, throw our scraps away. We want to make sure that this butter fully melts before we add our onions and garlic. Just toss in our onions and garlic. Hear that nice sizzle. Get that going. Want to put some salt in there. Salt really helps to sweat out the onions to release all their while they're sauteeing in the butter, not to mention, adds a great flavor. Mmm. I wish you could smell this, the aroma is amazing. So now that our onions and garlic are sauteeing, we're going to let that go for about a minute to really sweat out. We're going to pull out butternut squash from the oven, which I believe is finished. Oh, yeah. Look at that, so beautiful. You see the nice roast? Take a knife, pierces easily right through. Perfect. We're going to set this aside. Once this is ready to go, we're going to add this to our pot, a little bit of chicken stock, and get going with our soup. So, now we're going to add our butternut squash to the pan. Look at that color. It's already so beautiful. Take a little bit of chicken stock, which I have here. You can just buy canned chicken stock, or you can make it yourself from leftover turkey bones. Add it to our pot just so it barely covers the butternut squash. We're going to bring that to a boil and let it simmer for about 10 minutes to really get the flavors together, and then we're going to blend it up. I have one remaining secret ingredient which I like to put in my soup: Wild Turkey. Wild Turkey goes great with all sorts of squashes: pumpkin, acorn, and especially butternut squash. I just add a very little bit to the top. It adds a great flavor. My family loves it. So, our soup is at the boil right now. We're going to get it to a simmer, let all the flavors kind of marry together for about 10 minutes. I like to put my butternut squash in first, and not just add all the liquid, because then I can really control the consistency of the soup. Let's get this all in here. Got that garlic and the onion. It's absolutely beautiful. First, we're going to blend this up, add a little bit of my liquid. When you put your cap on your blender with a really hot soup, you want to make sure there's a towel on the top, otherwise the soup will blow up. Now the butternut squash soup is all blended up. Aw, it's so delicious. Such a beautiful color. As a garnish, I'm going to add a little bit of olive oil to the top, some parmesan cheese, and some freshly cracked pepper.
64,912 views | Nov 20, 2011

101 Reasons to Go Vegan Presentation

created by The Animal Rights Foundation of Florida----------------------------------------------------------------------------------------- ★ SUBSCRIBE:★★★ WEBSITE: ★★★ FORUM: http:theveganatheist.comforum ★★★ STORE: http:theveganatheist.comstore★ Follow on Twitter: https:twitter.comVeganOnYoutube ★ Like on Facebook: https:www.facebook.comTheVeganAtheist ★ Follow on Google+: Other Playlists to Check Out:STUPID MUSLIM Comments: STUPID CHRISTIAN Comments: STUPID MEAT EATER Comments: STUPID "OTHER" Comments: DEBATES + VIDEOS: VEGAN DEBATES + VIDEOS:
134,030 views | Feb 07, 2013

Butternut Squash Soup

Watch me make you my favorite, FAVORITE dish: RAW, vegan Butternut Squash Soup! Beyond yum! And wait until you see the presentation. Art Soup! -Love you all!- Andrea
5,313 views | Jan 19, 2012

Butternut Squash Growing Tips Growing Butternut squash is a great way to add some flavor to your table. These delightful small squash are great tasting and easy to grow.
9,804 views | Jul 12, 2013

40 Year Vegan Dies of a Heart Attack! Why? The Omega 3 and B12 Myth wi...

Please like, share and subscribe! http:www.nutritionfacts.orgVideo from 2003About Dr. Michael Greger Michael Greger, M.D., is a physician, author, and internationally recognized professional speaker on a number of important public health issues. Dr. Greger has lectured at the Conference on World Affairs, the National Institutes of Health, and the International Bird Flu Summit, among countless other symposia and institutions; testified before Congress; has appeared on shows such as The Colbert Report and The Dr. Oz Show; and was invited as an expert witness in defense of Oprah Winfrey at the infamous "meat defamation" trial. Currently, Dr. Greger proudly serves as the Director of Public Health and Animal Agriculture at the Humane Society of the United States. Dr. Greger's recent scientific publications in the American Journal of Preventive Medicine, Biosecurity and Bioterrorism, Critical Reviews in Microbiology, Family & Community Health, and the International Journal of Food Safety, Nutrition, and Public Health explore the public health implications of industrialized animal agriculture. Dr. Greger is also licensed as a general practitioner specializing in clinical nutrition and is a founding member of the American College of Lifestyle Medicine. He was featured on the Healthy Living Channel promoting his latest nutrition DVDs and honored to teach part of Dr. T. Colin Campbell's esteemed nutrition course at Cornell University. Dr. Greger's nutrition work can be found at, which is now a 501(c)3 nonprofit charity. His latest two books are Bird Flu: A Virus of Our Own Hatching and Carbophobia: The Scary Truth Behind America's Low Carb Craze. Dr. Greger is a graduate of the Cornell University School of Agriculture and the Tufts University School of Medicine.Dr. Michael Greger talks about why a 40 year vegan dies of a heart attack and all about omega 3's and B12 nutrition and why these two nutrients are so important to all vegans and everyone else.Can vegans die from a heart attack? Yes, it has happened to this 40 year old vegan, vegetarian since birth.Can vegans die of the same diseases that plague people on the Western standard diet of meat, dairy and eggs? Sure! Dr. Michael Greger tells us why and how to prevent this.We can prevent many illnesses and diseases as a vegan. As a vegan we are not full proof. In today's society because of washing our produce, chlorinating our water supply and soil being deficient we may need to supplement certain nutrients.Some amazing facts, documentation, stats and a whole lot of scientific information presented in this lecture. Informative. I never knew this until I saw the video. Amazing video! A must see for everyone, including vegans and vegetarians.Another important video from Dr. Rick Dina on fats
373,464 views | Mar 03, 2013

Butternut Squash Soup The Secret Ingredient Whole Foods Market

Butternut Squash Soup with Guest Chef Jamie Powell.SUBSCRIBE: http:bit.ly179claKAbout Whole Foods: Who are we? Well, we seek out the finest natural and organic foods available, maintain the strictest quality standards in the industry, and have an unshakeable commitment to sustainable agriculture. Add to that the excitement and fun we bring to shopping for groceries, and you start to get a sense of what we're all about. Oh yeah, we're a mission-driven company too. Connect with Whole Foods Online: Visit the Whole Foods WEBSITE: http:bit.ly18gKv7J Like Whole Foods on FACEBOOK: http:on.fb.me179cxqt Follow Whole Foods on TWITTER: http:bit.ly15eklAGButternut Squash Soup | The Secret Ingredient | Whole Foods Market
47,999 views | May 30, 2008

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For this recipe and more visit http:www.AprilMcKinney.comIn this video, April prepares a simple side dish that is perfect for the winter months. It is simple but the pop of color on the top looks beautiful. This would be delicious paired with a slow cooked roast!Serves 4Ingredients:6 cups Butternut Squash, peeled and cubed 12 Onion, roughly chopped 1 12 Tbls Fresh Sage (1tsp Dried) 1 Tbls Pure Maple Syrup (could sub Honey) 2 Tbls Extra Virgin Olive Oil 34 tsp Salt 12 tsp PepperDirections:Preheat oven to 425 degrees Toss all ingredients together on a large sheet pan in an even layer Roasted for 12 minutes, toss and bake another 12-15 minutes, or until squash is lightly browned on the edges
19,905 views | Dec 02, 2012

Ital Soup A Vegetarian Delight.

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24,509 views | Jul 26, 2012

How To Make The Best Thai Tom Kha Gai Soup ต้มข่าไก่

❤ I hope you like this video! It would mean so much to me if you shared this recipe with your friends. ♥ I hope this video was fun and helpful and that you enjoy your homemade ♥ Please subscribe my channel. Thank you! ♥ for more recipes please visit me ✿Join me on Facebook, ✿FACEBOOK https:www.facebook.comRinneSilpachai ✿INSTAGRAM :rinsilpachai ✿Twitter :https:twitter.comRinSilpachai ✿ Google + :RinSilpachai ✿ Email :Rinsilpachai@gmail.comHow to Make Sticky Rice วิธีการหุงข้าวเหนียว to Make Thai Mango Sticky Rice ข้าวเหนียวมะม่วงหอมหวานจ้า
155,897 views | Jul 13, 2013

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