Boudin SF at Balboa Mesa Shopping Center not only offers delectable sandwiches and soups, but they also have an extensive menu of fresh salads to choose from.
For a warm and satisfying meal, try their classic New England-style Clam Chowder or butternut squash soup served in their signature sourdough bread bowl. Or choose from their extensive menu for hamburgers or gourmet Grilled Cheese sandwiches.
Roasted butternut squash is an autumnal favorite that adds sweetness, depth and a subtle heat to any recipe. This warming soup is ideal for cold rainy days when you’re in need of comfort food.
Additionally, this fruit offers health advantages and is low in fat. Plus, it’s packed full of fiber and potassium – both of which may help lower blood pressure.
To make this delicious soup, you’ll need roasted butternut squash, vegetable broth, sauteed shallots and garlic. Finally, you’ll need either a stand blender or immersion blender to thoroughly blend everything together.
Start by roasting the butternut squash by placing it in a baking pan and pouring just enough olive oil to coat its inside (about 1/2 teaspoon each). Rub this oil over both halves of the squash evenly before seasoning with salt and pepper. Place in oven and bake until tender (40-50 minutes). Let cool slightly before peeling away skin.
Once the squash are roasted, start cooking the ingredients in a soup pot. Sauteed shallots and garlic are added before scooping in scoops of butternut squash. Finally, add all 4 cups of broth, maple syrup, nutmeg and freshly ground black pepper for flavoring.
Cook the mixture, stirring occasionally, until flavors meld (approximately 15 to 20 minutes). Once it’s cooked through, carefully blend with your blender or immersion blender until completely smooth. Finally, pour back into the soup pot and warm over the stovetop, stirring frequently.
Add this soup to your Thanksgiving meal for an extra dose of heart-healthy nutrition. It’s perfect for vegans and those with dairy sensitivities since it contains low saturated fat. Top this flavorful soup off with your favorite toppings like croutons or chopped roasted pecans.
Butternut squash is a wonderful autumn ingredient, and this soup is an irresistible way to enjoy it even more. The recipe combines all the best flavors of this autumnal favorite: roasted butternut squash, sauteed shallots and garlic, along with maple syrup for extra sweetness.
To maximize the flavor of this soup, start by roasting butternut squash to bring out its caramelized sweetness. Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper. Rub the squash lightly with olive oil and sprinkle it generously with salt and pepper before placing in the oven – don’t let the skin brown! You should see some light golden spots after roasting.
Meanwhile, heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the roasted butternut squash and saute until golden in color.
After the squash has cooled, transfer it to your blender and scoop out any flesh from its tough skin. Stir in a few tablespoons of maple syrup, nutmeg and a pinch of black pepper before blending until smooth and creamy. Finally, pour back into your pot.
This delicious boudin butternut squash soup can be enjoyed right away or stored in your refrigerator for up to four days. For even easier preparation, you can prepare the day before and warm it in either a blender or over the stovetop the following day for an indulgent bowl of comforting goodness!
Butternut squash soup is an irresistible fall comfort food, quick and easy to make for a busy weeknight dinner.
Roasting the squash brings out its caramelized sweetness, while sauteing shallot and garlic adds depth of flavor. Finally, using an immersion blender to blend all the ingredients together creates a soup that is ultra creamy and smooth.
To prepare this soup, preheat your oven to 425 degrees Fahrenheit and line a rimmed baking sheet with parchment paper. Place each butternut squash half on the pan and drizzle just enough olive oil to coat each half (about 1/2 teaspoon each). Sprinkle each half generously with salt and pepper before roasting until tender and browned, 40-50 minutes.
Remove the roasted butternut squash from the oven and allow it to cool at room temperature before peeling away its skin. Scoop out the flesh from its skin using a spoon, discarding any tough skin. In your blender, combine the roasted squash, maple syrup, nutmeg and some freshly ground black pepper.
Once all ingredients are thoroughly combined, pour in vegetable broth and stir. If your soup appears too thick, add additional broth or coconut milk until you achieve your desired consistency.
Once your soup has reached your desired thickness, transfer to a large serving bowl and top with dried thyme, pumpkin seeds and crumbled Boursin(r) Garlic & Fine Herbs Cheese. Serve this hearty meal with some crostini for an indulgent finish.
Make this soup ahead of time and store in the refrigerator until serving. If you’re serving it to company, reheat the soup in your blender or on the stovetop before serving it.
This Instant Pot butternut squash soup is the ideal Fall and Winter dish that will surely please your family! With only 12 minutes to prepare, it’s velvety smooth and perfectly creamy – plus, it’s vegan and dairy free so everyone can enjoy it!
Butternut squash soup is the ideal way to welcome autumn. It’s creamy, comforting and so simple to make at home – ideal for lunch or dinner – and even better when served cold!
Begin by heating a large pot over medium-high heat and melting butter. Cook onion until tender; add squash and carrots, season with salt, pepper, and nutmeg; then stir in vegetable stock until softened. Transfer to a blender or food processor and puree until smooth, adding additional stock if necessary.
Once the mixture is completely blended, pour it back into the pot and heat over medium-high until heated through. If the soup seems too thick, stir in 1 to 2 tablespoons of butter or olive oil and continue mixing.
Boudin butternut squash soup is an irresistibly creamy and rich fall recipe that’s ideal as a side dish or main course. It’s ideal for parties, picnics and any special occasion – perfect for fall!
Make this delicious recipe in the instant pot (my go-to for soups, sauces and stews!). Simply roast the squash then saute shallots and garlic before pressure cooking everything for under an hour!
To prepare butternut squash, first remove its tough skin and scoop out the flesh with a large spoon. Discard any seeds or pulp. Once all the roasted butternut squash are in a bowl, combine maple syrup, nutmeg and some freshly ground black pepper.
Once your soup has been cooked and seasoned, blend it either using an immersion blender or in a stand blender. If using the latter method, start by adding all of the sauteed ingredients along with 3 cups of broth; once that’s combined, pour in remaining broth as well as all other ingredients.
Once the soup has been blended, pour into serving bowls and garnish with dried thyme, pumpkin seeds and crumbled Boursin(r) Garlic & Fine Herbs Cheese. Croutons make for an irresistibly crunchy garnish that adds a delicious finishing touch.