How to make this soup thicker?!
I have this amazing butternut squash soup recipe, but the only thing I wish I could make the consistency a bit thicker-any ideas!?!?!?
Here's how I make it:
1 can chicken broth
1 bag pre-cubed, skinned butternut squash
1/3 cup brown sugar
1 package cream cheese (8 oz)
cinnamon
sauteed onions
then I add sour cream once it is done cooking!.
any ideas!? Thanks!Www@FoodAQ@Com
Here's how I make it:
1 can chicken broth
1 bag pre-cubed, skinned butternut squash
1/3 cup brown sugar
1 package cream cheese (8 oz)
cinnamon
sauteed onions
then I add sour cream once it is done cooking!.
any ideas!? Thanks!Www@FoodAQ@Com
Answers:
Use a table spoon less of broth, and about a table spoon more of butternut squash!. Makes a delicious soup, very similar to your recipe!. also, add about a teaspoon of flower or corn starch to thicken!.Www@FoodAQ@Com
There are a few different ways to thicken soups or any other liquids!. The method I use is to make a "roux" (Pronounced rue)!. Basically all a roux is is a mixture between a fat (either butter or oil) and flour!. You heat up the butter or oil and add equal parts flour so that you have something almost the consistency of paste You continue to cook this to your desired color If you would like to deepen the flavor of your dish, you can cook it to a darker color or if you just need to thicken it you can leave it lighter!. This is known as a "blonde" roux!.
Another method is to make a "slurry"!. This is done by mixing corn or potato starch with cold water and adding this to your liquid!. As the liquid heats back up it will thicken!. Begin with a small quantity since it is easier to put more slurry or roux in than it is to take it out!.Www@FoodAQ@Com
Another method is to make a "slurry"!. This is done by mixing corn or potato starch with cold water and adding this to your liquid!. As the liquid heats back up it will thicken!. Begin with a small quantity since it is easier to put more slurry or roux in than it is to take it out!.Www@FoodAQ@Com
Roux or a cornstarch slurry!.
Roux is made by mixing equal parts of flour and melted butter (by weight)!. Cook it over a medium heat in a sauce pan for about 10 min!. Add the roux to the boiling soup while whisking!. You can thicken one cup of soup for every Tbsp of flour that you use!.
A slurry is made by mixing equal parts cold liquid (broth, water, milk, wine, etc!.) and cornstarch (by volume)!. Add this to the boiling soup while whisking!. 1 tsp or cornstarch will thicken 1 cup of soup!.Www@FoodAQ@Com
Roux is made by mixing equal parts of flour and melted butter (by weight)!. Cook it over a medium heat in a sauce pan for about 10 min!. Add the roux to the boiling soup while whisking!. You can thicken one cup of soup for every Tbsp of flour that you use!.
A slurry is made by mixing equal parts cold liquid (broth, water, milk, wine, etc!.) and cornstarch (by volume)!. Add this to the boiling soup while whisking!. 1 tsp or cornstarch will thicken 1 cup of soup!.Www@FoodAQ@Com
Get another bag of the butternut squash and puree 1/2 of, add and it should be thick enough, if not puree the remaining 1/2 bag and add to soup!. I learned that trick when making ham and bean soup, i prefer a thicker soup so I puree part of the beans!. You might need to add additional brown sugar!.Www@FoodAQ@Com
Use a heaping tablespoon of all purpose flour and 1/4 c milk, and stir until you get a thick, smooth (no lumps) mixture!. Add it to the soup about a tablespoon at a time, stirring for a minute or two between each addition, while the soup is still cooking!. It will thicken it up, and it won't affect the texture the way cornstarch tends to do (i!.e!. it'll be creamy, not starchy)!.Www@FoodAQ@Com
when one makes pumpkin pie and needs to thicken the result, usually its baked so the natural sugars come out in the flavor!. One can use some instant potato flakes as a thickener!. The 2nd alternative is to use a roux!. This is a flour and Butter mixture(equal Parts) that one fries or sautes in a fry pan to cook out the flour taste!.
Either one will work!. Have fun!.Www@FoodAQ@Com
Either one will work!. Have fun!.Www@FoodAQ@Com
Once you have pureed it you could add the sour cream and see if that thickens enough or add some flour 1 cup of flour and 1 cup of milk combined, and pour in and cook for a further 5 minutes!.
It will thicken up as it cools!.Www@FoodAQ@Com
It will thicken up as it cools!.Www@FoodAQ@Com
Sounds good!
Add a little bit of flour!. Flour is perfect for thickening sauces/soups!.
http://www!.examiner!.com/x-1445-Philadelp!.!.!.Www@FoodAQ@Com
Add a little bit of flour!. Flour is perfect for thickening sauces/soups!.
http://www!.examiner!.com/x-1445-Philadelp!.!.!.Www@FoodAQ@Com
You can use a couple of different methods:
1) add a little cornstarch!.
or,
2) make a light roux then add it to the soup!.
Www@FoodAQ@Com
1) add a little cornstarch!.
or,
2) make a light roux then add it to the soup!.
Www@FoodAQ@Com
Just a little bit of cornstarch will help thicken up your soup!. If you don't have that then use flour!.
Good Luck!!Www@FoodAQ@Com
Good Luck!!Www@FoodAQ@Com
corn flourWww@FoodAQ@Com