For this recipe, the vegetables are cooked at a lower heat to incur less charring, which results in a bold and vibrantly colored orange butternut squash soup, instead of a muddy brown one.
2. Next, heat a large saucepan on medium-high heat; add the olive oil and then the butternut squash cubes. 3. Cook the squash for five minutes until it turns slightly brown before adding the stock.
Heat a large saucepan over medium-high heat, add the olive oil followed by the butternut squash cubes. Sauté the squash for about five minutes until it starts to brown, then pour in the stock.
Did you know that brown sugar isn't just for baking? It's also a flavor-changing ingredient in recipes like glazed ham, baked acorn squash, and even pork chops. If you don't have any on hand ...
Heat a large saucepan over medium-high heat, add the olive oil followed by the butternut squash cubes. Sauté the squash for five minutes until it starts to brown, then pour in the stock.