楓糖烤南瓜忌廉湯 Roasted butternut squash soup 南瓜湯食譜 西式食譜

今個post Mochi客串做Model🤣這個湯是我覺得最好飲的南瓜湯version🥹✨用奶油南瓜butternut squash,焗到焦香再用來煮湯❤️‍🔥焗過的南瓜因為水份蒸發,味道會更加甜更加香濃🤩我覺得奶油南瓜比日本南瓜清甜,口感綿滑帶小小堅果味🫶🏻再加入蘋果和楓糖,更加香甜!

以前萬聖節多數約朋友去主題公園玩,近幾年都是留在家中幫Mochi換costume,煮這個南瓜湯應節,真的老鳥🤡今年Mochi又是殺手theme🤣🔪🩸

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🎃楓糖烤南瓜忌廉湯📝食譜

烹調時間⏱30分鐘

🔸材料🔸(2人份)

奶油南瓜(Butternut squash) 半個約600g

牛油 1湯匙

洋蔥 半個切粒

蘋果 1/4個去皮

蔬菜高湯 500ml

牛奶 100ml

淡忌廉 50ml

🔸調味料🔸

楓糖(可省略/或用蜜糖代替) 1湯匙

新鮮鼠尾草(可省略) 1棵

鹽、黑胡椒碎

🔹做法🔹

1. 奶油南瓜切片,鋪平放入焗爐;180度焗45分鐘至焦香,去皮刮出南瓜肉

2. 下牛油開鍋,加入洋蔥粒炒至焦香;放入南瓜肉炒勻

3. 倒入蔬菜高湯,加入蘋果和鮮鼠尾草,中火煮沸後合蓋小火煮30分鐘;取出鼠尾草,用手提攪拌機攪勻

4. 加入楓糖、牛奶和淡忌廉小火拌勻;下鹽、黑胡椒碎調味即成

💖 𝗧𝗶𝗽𝘀

🌟可按口味加入蟹肉、帶子或合桃

🌟步驟3可加入紅蘿蔔/薯仔,更有營養

🌟推介用鮮鼠尾草作調味,更突顯南瓜的香味

🔸Ingredients🔸

Butternut squash Half around 600g

Butter 1 sp

Onion 1/4 diced

Apple 1/4

Vegetable stock 500ml

Milk 100ml

Cooking cream 50ml

🔸Seasonings🔸

Maples syrup/ Honey 1 sp

Fresh sage 1 px

Salt, black pepper

🔹Instructions🔹

1. Cut the butternut squash into thin slices, place in the oven; bake at 180 degrees for 45 minutes until tender; detach the skin

2. Melt the butter in a pot, add in onion and stir-fry until translucent; add in butternut squash

3. Pour over vegetable stock, cook until boil and simmer for 30 minutes; use an immersion blender to blend the soup

4. Add in maple syrup, milk and cooking cream and cook with low heat, add salt/ black pepper to taste, done!

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