Garlic and spices - Raw minced garlic cloves along with cumin ... The easiest way to prepare your butternut squash for soup is to first peel it. Then, cut off the bottom of the squash as well ...

Top the cooked soup with any cheese you have ... Add any hard, raw vegetable pieces, such as carrot, parsnip, squash or potato and bring to a simmer. Cook for 5 minutes, stirring occasionally.

It should taste vibrant and squash-y. Adjust seasonings as necessary, puréeing after any additions to fully incorporate. Ladle hot soup into bowls. Gently swirl in cream. Top with crispy chickpeas.

This umami soup is a delicious way to use up leftover roasted squash or sweet potato, and will keep you full for ages thanks to the egg and udon noodles! Each serving provides 607 kcal ...

you're still likely to see butternut squash soup with pumpkin seeds or even roasted butternut squash in fall salads. If you want a fresh, raw butternut squash to last for a while beyond ...