Hello everybody, I hope you’re having an incredible day today. Today, we’re going to prepare a special dish, butternut soup with chia seeds toppings. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Butternut soup with chia seeds toppings is one of the most popular of recent trending foods in the world. It’s easy, it’s fast, it tastes yummy. It is appreciated by millions every day. Butternut soup with chia seeds toppings is something that I’ve loved my whole life. They’re nice and they look wonderful.
Remove bacon from pan, reserving drippings; crumble bacon. Return the soup to the hob to heat through until piping hot. You can customize the colorful toppings to you & your family's tastes, like substitute cucumber for the corn or shaved zucchini for the radish.
To get started with this particular recipe, we have to prepare a few ingredients. You can have butternut soup with chia seeds toppings using 7 ingredients and 8 steps. Here is how you cook it.
The ingredients needed to make Butternut soup with chia seeds toppings:
- Prepare I large butternut
- Prepare 1 large onion
- Prepare I large tomato
- Take 1 tbs butter
- Get 1 portion chia seeds
- Take Parsely
- Prepare 1 pinch salt
Spray your pot with low calorie cooking spray or use a little olive oil. Add the onion, potato, garlic and bay leaf. Stir in the salt and any spices you are using - here mild curry powder. Low carb chia pudding can use ground chia seed, like in this ground chia seed chocolate pudding or this peanut butter chia pudding.
Steps to make Butternut soup with chia seeds toppings:
- Wash and Peel the butternut as shown
- Cut into cubes as shown
- Melt butter into a pan as shown
- Add cubed onions and fry until pinkish
- Add the tomatoes and cook for 10 mins
- Add the cubed butternut and cook for a few minutes
- Add a pinch of salt and enough water to cover and bring to boil
- When cooked blend into a fine puree and sieve to get this. Top with chia seeds and garnish with parsely
Using a blender, puree the soup in batches until smooth. Return the soup to the pot and stir in the half-and-half. Add more broth if needed to reach the desired consistency. Garnish with the prosciutto/bacon, remaining pear slices, hazelnut cream, yogurt or seeds. They're packed full of pumpkin seeds, sunflower seeds, sesame seeds, poppy seeds, and chia seeds with a little nutritional yeast added in for extra flavour.
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