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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 Inside the Kitchen.

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A large amount of electricity is consumed by freezers as well as refrigerators, and it’s even worse if they are working inefficiently. If you happen to be in the market for a new one, the good news is that compared with styles from 10 or more years ago, they use about 60% less electricity. The proper temperature for food is 37F inside the fridge and 0F in the freezer, and sticking to these will use a lesser amount of electricity. Checking that the condenser is definitely clean, which means that the motor needs to work less regularly, will also save electricity.

The kitchen on its own provides you with many small methods by which energy and money can be saved. Green living is actually something we can all accomplish, without difficulty. Typically, all it will take is a bit of common sense.

We hope you got insight 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 do it.

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

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