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Before you jump to Squash Soup base - vegetarian or not recipe, you may want to read this short interesting healthy tips about Suggestions For Living Green And Saving Money Within the Kitchen.

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Refrigerators and freezers use a lot of electricity, especially if they are not running as economically as they should. You can certainly save up to 60% on energy whenever you get a new one, in comparison to those from longer than ten years ago. Keeping the temperature of the fridge at 37F, in conjunction with 0F for the freezer, will probably save on electricity, while keeping food at the correct temperature. You can reduce how often the motor has to run by frequently cleaning the condenser, which will save on electricity.

As you can see, there are many little items that you can do to save energy, and save money, in the kitchen alone. Environmentally friendly living is not that hard. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to squash soup base - vegetarian or not recipe. You can have squash soup base - vegetarian or not using 13 ingredients and 4 steps. Here is how you achieve that.

The ingredients needed to prepare Squash Soup base - vegetarian or not:

1. You need quarter squash, peeled & sliced
2. Get medium red onion, coarsely chopped
3. Get garlic, coarsely chopped
4. Get water
5. Provide a stock cube (vegetable if vegetarian, chicken if not)
6. Take Salt
7. Take ~ VARIATION SUGGESTIONS ~ (optional)
8. Take crushed crispy bacon (optional)
9. Use sliced ham (optional)
10. Provide shredded leftover chicken (optional)
11. Get diced cooked baby potato (optional)
12. You need dollops cream (optional)
13. Provide coconut cream (optional)

Steps to make Squash Soup base - vegetarian or not:

1. In a sauce pan, place your squash, sliced into small pieces so it's easy to mash. Add onions, garlic and enough water to cover all the squash (don't place too much). Boil covered for 15 mins
2. Once soft, lower heat and mash everything while in the pot. Season with salt and 1/4 of a stock cube (crushed to powder so it's easy to mix).
3. When the squash is mashed, it gets thicker and absorbs the liquid. Taste and adjust preferred consistency accordingly by adding water a teaspoon at a time. Serve while hot.
4. I enjoy this soup base on its own without any additions but sometimes I do variations too. Some non-veg ideas: // Add light cream or coconut cream // Add meat (shredded chicken, bacon or ham) // Add diced potatoes for a more filling soup // Add veggies like diced celery, corn kernels or peas

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