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How to Cook Butternut Squash (4 methods, how to cut, storage guide)

https://www.rachelcooks.com/2019/11/08/how-to-cook-butternut-squash/

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Learn how to cook butternut squash more than 4 ways! Slow cooker, Instant Pot, roasted in cubes, roasted in half, and more!Learn how to cook butternut squash more than 4 ways! Slow cooker, Instant Pot, roasted in cubes, roasted in half, and more!

Learn how to cook butternut squash more than 4 ways! Slow cooker, Instant Pot, roasted in cubes, roasted in half, and more!

Image of roasted butternut squash in a tutorial of how to cook squash.

Image of roasted butternut squash in a tutorial of how to cook squash.

 

Isn’t squash season the greatest? 

My site already includes many many ways to prepare butternut squash, from soups (umm, the amount of butternut squash soup recipes on Rachel Cooks is a little excessive, actually), to salads, to mashes, and even healthy queso dip

You have also loved my tutorials on how to cook acorn squash, how to cook delicata squash, how to cook spaghetti squash, and most recently, how to cook kabocha squash, so I figured it was due time for butternut squash to get its moment in the spotlight.

After all, it’s arguably the most popular variety of squash. 

As with the other squash varieties, there are a few different ways to cook butternut squash. 

Buckle up, there’s a lot of info here! I outlined it the best I could so that you can scroll to whatever information you need! 

Image of whole butternut squash.Image of whole butternut squash.

Butternut Squash

Here’s what you’ll learn in this post:

  • How to peel and cut a butternut squash
  • How to roast butternut squash cubes
  • How to roast butternut squash halves
  • How to cook butternut squash in the Instant Pot
  • How to cook butternut squash in a slow cooker
  • A few other little nuggets, including how to freeze squash

How to Peel and Cut a Butternut Squash

Most important thing to remember here: Get yourself a large cutting board, a good vegetable peeler, and a sharp knife. AND BE CAREFUL. I am not responsible for any accidents!

I’m going to take you through this, step-by-step. This is the process to achieve cubed butternut squash. If you want to roast squash halves, cut from top to bottom (stem to end) and scoop out the seeds. No peeling necessary!

Step 1

Wash squash thoroughly using a vegetable brush. Technically, yes, you’re going to peel it, but you want to start with a clean squash, otherwise the dirt will get on your hands, which will be on the squash. Just wash it. Next, use a good vegetable peeler to peel the squash. I like to peel down past the green lines that you might see right under the peel. You can leave them on, it’s up to you! 

image of a peeled butternut squash

image of a peeled butternut squash

Step 2

Next, you’ll want to trim off the ends and cut the squash in half near the neck. The seeds will all be in the bottom portion.

Image of a butternut squash, peeled and cut in two pieces. Top and bottom are also cut off.

Image of a butternut squash, peeled and cut in two pieces. Top and bottom are also cut off.

Step 3

Cut each of the halves in half again, this time from top to bottom. Stand them up on end when you do this so they’re steady on a flat surface.

Image of a butternut squash, peeled and cut into quarters

Image of a butternut squash, peeled and cut into quarters

Step 4

Get rid of the seeds! I like to use a grapefruit spoon to help me scrape out the seeds, but you can also use a normal spoon or your fingers. The little teeth on a grapefruit spoon make it so easy, though.

Image of a peeled butternut squash with the seeds removed.

Image of a peeled butternut squash with the seeds removed.

Step 5

Cut into cubes, whatever size you’d like for your recipe! Remember, the larger the cube, the longer they will take to cook. I like to cut them in 3/4 to 1-inch cubes. They don’t have to be perfect, but you want them to be somewhat uniform in size so that they cook evenly.

Image of a butternut squash, cut into cubes.

Image of a butternut squash, cut into cubes.

My favorite tools for peeling and cutting squash:

 

How to Roast Butternut Squash Cubes

The best way to roast butternut squash cubes is with a little olive oil, salt, and pepper. Of course, you can add any seasonings you like. Roasted butternut squash cubes are a fantastic side dish to any meal, but are also perfect on salads. They are tasty on a vegetarian taco or this fall-inspired flatbread. Roasting the squash brings out the flavor, so you can also use this method of cooking squash if you’re making squash soup. It’s an extra step, but it’s often worth it; it’s amazing in this roasted butternut squash soup.

Method:

  • Preheat oven to 425ºF. 
  • On a rimmed baking sheet, toss squash cubes with olive oil, salt, and pepper. For a medium sized squash, I’d recommend 1-2 tablespoons oil, 1/4-1/2 teaspoon salt, and 1/8-1/4 teaspoon black pepper. Make sure all of the squash is coated with oil.
  • Place in oven and roast for 25-30 minutes, stirring once, or until squash is golden brown and fork tender. Don’t overcook it or it will get mushy.

Image of roasted butternut squash cubes.

Image of roasted butternut squash cubes.

How to make it your own:

  • Try using a different type of oil. Coconut oil (melted) is a perfect choice and avocado oil also works well.
  • Add spices! Cinnamon is a great choice, but you can also go more savory with some sage or cayenne. Try this spicy sweet roasted butternut squash!
  • If you cut the squash smaller or larger, it will change the cooking time. Plan on a longer cooking time if you left the squash in large cubes, shorter cooking time for small cubes.

Image of spicy sweet butternut squash in a small white bowl.

Image of spicy sweet butternut squash in a small white bowl.

How to Roast Butternut Squash Halves 

This method is perfect for mashes and soups. It’s easy and doesn’t require any peeling, which is a huge bonus. You can roast a butternut squash cut side up or cut side down. If you do it cut side down, it will likely get a little more browned. There’s great flavor there! Cut side up is perfect if you want to add any flavorings like brown sugar and butter. My mom always made it that way and it was sooo good.

Roasting the squash halves is also a great method if you plan to make stuffed squash. This stuffed butternut squash is amazing (you can’t really go wrong with bacon and cheddar).

It takes a little longer to cook a squash this way than it does to cook cubed butternut squash, so take that into consideration.  

Method:

  • Preheat oven to 425ºF. If desired, line a pan with parchment paper or foil for easy clean up. 
  • Scrub squash clean. Slice squash in half from stem to end. You can trim the stem end off to make it easier to slice through. I leave it on because I like the way it looks but most people snap it off.  Scoop out seeds.
  • Coat cut sides with oil (I like to use olive oil), and sprinkle with salt and pepper (no need to go crazy, you can add more later). 
  • Roast for 35 minutes to 1 hour, depending on the size of the squash. You want it to be tender when pierced with a fork in the middle.

Image of two roasted butternut squash halves.

Image of two roasted butternut squash halves.

How to Cook a Butternut Squash in an Instant Pot

The Instant Pot is just a jack of all trades, isn’t it? There are a couple ways you can do this.

Cooking a whole butternut squash in an Instant Pot:

This requires a squash that will fit completely inside your pressure cooker, which isn’t always possible to find. However, this is the easiest and quickest method, as it doesn’t require any cutting or peeling. It can be a little tricky, because cooking time will vary based on the size and thickness of the squash.

  • Place trivet/steamer basket in the bottom of Instant Pot. Add 1 cup of water.
  • Put squash into the pot and seal the lid. Set for high pressure for 30 minutes. Let pressure release naturally for 10 minutes. 
  • Carefully remove squash, cut it in half, scoop out seeds, and then scoop out flesh. 

Cooking a quartered or halved butternut squash in an Instant Pot:

This is the next easiest way if the entire squash doesn’t fit inside your pressure cooker and there’s a lot less cooking time.

  • Place trivet/steamer basket in the bottom of Instant Pot. Add 1 cup of water.
  • Scrub squash and cut into quarters. Remove seeds. Seal the lid of your pressure cooker. Set for high pressure for 10 minutes. Let pressure release naturally for 10 minutes. 
  • Carefully remove squash sections and scoop out flesh. 

Cooking butternut squash cubes in an Instant Pot:

Honestly, if you’re going through the trouble of chopping up the squash, it will be way more flavorful if you roast it…buuuuut if you want to do it in the pressure cooker, you can! 

  • Wash, peel, de-seed, and chop squash (scroll up if you need help with those steps). 
  • Place a steamer basket in the bottom of Instant Pot. Add 1 cup of water.
  • Add squash and cook for 5 minutes. Quick release pressure. Squash will be perfectly tender, ready to make into a delicious soup.

How to Cook Butternut Squash in a Slow Cooker

I’ve already done a post on how to cook butternut squash in the slow cooker so check that out if you’re looking to cook it slowly while you’re off taking care of other business! This method is great for mashes and soup recipes. It would be a great way to cook the squash if you were planning to make this butternut squash mash with smoked paprika.

You can also use the slow cooker for some complete recipes that include squash, like this slow cooker creamy chicken soup with quinoa and squash, or these slow cooker Moroccan chicken thighs. 

Method:

  • Stick butternut squash in the crockpot (I like to line it with foil for quick clean-up, you can also wrap the squash in foil)
  • Cook for 4-8 hours on high or until tender enough to pierce with a fork.
  • Once it’s tender, remove from the slow cooker and let it cool enough so you can handle it safely.
  • Carefully cut it in half from stem to end, being careful for steam. Remove seeds and scoop out the flesh.

How to Store and Freeze Cooked Butternut Squash

Store cooked squash in an airtight container in the fridge, or a zip-top bag or other airtight container in the freezer. If you want to freeze cooked butternut squash cubes, place them on a parchment paper lined baking sheet and freeze until solid before moving them to a freezer bag or container. This will prevent them from sticking to each other. 

How long does butternut squash last?

Cooked butternut squash will keep for 3-4 days in the fridge in a covered container, or 3-4 months in the freezer. Uncooked, uncut squash will keep for 3-4 months in a cool, dry place. Discard if it becomes soft, squishy, or moldy.

PS: If you’re still here at the bottom of this post, I am impressed! You must love squash as much as I do. Make sure to check out our ultimate guide to winter squash, plus over 17 great recipes using winter squash.

Ingredients

  • 1 medium sized butternut squash (between 2 ½ and 3 pounds)
  • 1 teaspoon to 1 tablespoon olive oil (for oven methods)
  • ¼ teaspoon salt, or to taste (for oven methods)
  • ⅛ teaspoon pepper, or to taste (for oven methods)

Instructions

OVEN METHOD, halved:

  1. Preheat oven to 425ºF. Place parchment paper or foil in baking pan that is large enough to hold both halves of the squash.
  2. Scrub squash well with vegetable brush, cut in half, remove seeds. Brush with oil, and season with salt and pepper. Place on prepared baking pan, cut side up or cut side down. 
  3. Bake 35-60 minutes, depending on size of squash, or until fork tender (easily pierced with fork).
  4. Cool slightly and carefully scrape cooked squash from skin with a large spoon. Place cooked squash into large bowl.


OVEN METHOD, cubed:

  1. Preheat oven to 425ºF.
  2. On a rimmed baking sheet, toss squash cubes with olive oil, salt, and pepper. For a medium sized squash, I’d recommend 1-2 tablespoons oil, 1/4-1/2 teaspoon salt, and 1/8-1/4 teaspoon black pepper. Make sure all of the squash is coated with oil.
  3. Place in oven and roast for 25-30 minutes, stirring once, or until squash is golden brown and fork tender. Don’t overcook it or it will get mushy.

SLOW COOKER METHOD:

  1. Scrub squash well with vegetable brush. Place whole squash into slow cooker. I recommend lining with foil for easy clean-up.
  2. Cook on low for 4-8 hours on high, or until easily pierced with fork. 
  3. Remove from slow cooker, cool slightly, cut in half, discard seeds, and carefully scrape cooked squash from skin. Place cooked squash into bowl.

INSTANT POT/PRESSURE COOKER METHOD:

  1. For all methods, place steamer basket in bottom of Instant Pot and add 1 cup of water.
  2. For a whole squash, scrub squash well with vegetable brush. Place in steamer basket. Seal lid and set for high pressure for 30 minutes. Let pressure naturally release for 10 minutes before carefully removing lid.
  3. For a quartered squash, scrub squash well with vegetable brush. Cut into quarters and remove seeds. Place in steamer basket. Seal lid and set for high pressure for 10 minutes. Let pressure naturally release for 10 minutes before carefully removing lid.
  4. For squash cubes, scrub squash well with vegetable brush. Peel, remove seeds, and cut into cubes. Place in steamer basket. Seal lid and set for high pressure for 5 minutes. Let pressure naturally release for 10 minutes before carefully removing lid.

Notes

    • Cook and prep times indicated in this recipe card are for method of preparation that involves baking the squash halves in the oven.
    • You can easily freeze the cooked squash after removing it from the skins. Place in airtight freezer container or freezer bag.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield: 4

Serving Size: 1

Amount Per Serving:

Calories: 51
Total Fat: 3g
Saturated Fat: 0g
Trans Fat: 0g
Unsaturated Fat: 3g
Cholesterol: 0mg
Sodium: 134mg
Carbohydrates: 5g
Fiber: 2g
Sugar: 1g
Protein: 0g

RachelCooks.com sometimes provides nutritional information, but these figures should be considered estimates, as they are not calculated by a registered dietitian. Please consult a medical professional for any specific nutrition, diet, or allergy advice.

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Perfect Chocolate Cheesecake with Oreo Crust

https://thestayathomechef.com/chocolate-cheesecake/

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This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Cheesecake. It says so much all on its own. Adding chocolate to the mix just takes that delectable dessert to the next level. This recipe uses an easy technique to make sure you get a rich, smooth cheesecake that is both decadent and delicious. Thanks to this amazing recipe, you don’t have to go out to get your dessert fix—you can make the perfect chocolate cheesecake from the comfort of your own home.

Oreo crust is the perfect touch to make this the best cheesecake ever! It’s up to you whether you want to share, but the finished product might just make you want to show off too.

Aluminum Foil Ice Bath Trick

This recipe uses a modified water bath trick to keep your oven nice and moist, but not risk any water leaking into your pan. Start by crumpling up 3 to 4 balls of aluminum foil into small balls. Place these onto a baking sheet and place your cheesecake on top, making any adjustments needed to the aluminum foil to keep your cheesecake level. Place an even layer of ice onto the baking sheet to surround the cheesecake. The ice melts while it is baking so there’s no risk of spilling as you transfer this into your oven. 

  • Why do I have to cool the cheesecake in the oven for so long?

    In order to create the perfect texture and smooth top, you will want to allow the full baking and cooling times in the oven, without opening the door. By cooling the cheesecake in the oven, without opening the door, the cheesecake continues to bake and then cools in a controlled environment. If you skip this step, you can “shock” the cheesecake and it could crack.

  • What kind of baking chocolate is best?

    This is not a chocolate bar or another kind of cocoa. Baking chocolate is sometimes called bitter chocolate and is a dark, unsweetened chocolate that is made specifically to be used as a raw ingredient in baking. Just be sure to use baking chocolate. Pro Tip: Add in the melted chocolate slowly. If you add it in too quickly, it will harden and can become clumpy instead of blending perfectly with the rest of the ingredients.

  • Why do I need to use a springform pan?

    A springform pan has a clasp on the side that allows it to expand outward and separate from the cheesecake in the ideal way—your cheesecake will retain its tall, flat form around the edge by using this kind of pan. It is possible to make the cheesecake in a deep dish pie pan, but you won’t be able to serve it in free form.

  • How do I keep my cheesecake from cracking?

    There are several tricks incorporated into this recipe to help prevent your cheesecake from cracking. Cracks do not impact the flavor in any way, but they do look funny. To keep your cheesecake from cracking:

    • Grease your springform pan really well. If your cheesecake sticks, it’ll pull the center and create a crack. 
    • Give your cheesecake a few taps on a countertop before baking to make sure the filling is settled into the pan with no bubbles.
    • Bake your cheesecake in a steam-filled oven to keep the moisture content high on the outside. Dry cheesecakes crack easier.
    • Do not open the oven door while baking! Allow the cheesecake to cool completely in the oven, without ever opening the oven door. Sudden exposure to major temperature differences may crack your cheesecake. 

If you are looking for great cheesecake recipes, we have your covered—check out this variety of delectable cheesecake treats:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Chocolate Cheesecake on a white plate surrounded by oreos

Perfect Chocolate Cheesecake with Oreo Crust

This Chocolate Cheesecake recipe is smooth, rich, and full of chocolate flavor with an Oreo crust to take it over the top. It’s the perfect cheesecake for chocolate lovers!

Prep Time25 mins

Cook Time1 hr

Cooling Time6 hrs

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Servings: 12 slices

Ingredients

Oreo Crust

  • 24 oreos
  • 1/4 cup melted butter

Chocolate Cheesecake

  • 2 cups sugar
  • 1/2 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 4 (8 ounce) packages cream cheese softened
  • 4 ounces unsweetened baking chocolate melted
  • 4 large eggs
  • 1 cup sour cream
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  • Preheat oven to 350 degrees. Grease the sides and bottom of a 9-inch springform pan with butter or shortening.

  • Crush the Oreos in a food processor or blender until finely ground. Transfer to a mixing bowl. Stir in melted butter until the crumbs are all moistened and press into the bottom of the prepared springform pan.

  • In a large mixing bowl, stir together sugar, flour, unsweetened cocoa powder, and salt. Use a hand mixer (or stand mixer) to whip in the cream cheese until creamy and smooth.

  • Roughly chop the baking chocolate and place into a microwave safe bowl. Microwave in 15 second increments on high until melted, stirring in between.

  • Slowly add the melted chocolate to the cream cheese mixture while you mix until the chocolate is fully incorporated. Mix in eggs, sour cream, and vanilla extract. Beat on low until combined.

  • Pour mixture into the springform pan. Give the pan a few taps on the countertop to make sure any air bubbles have been removed and the filling is settled.

  • Crumple up 3 sheets of aluminum foil into flat discs and place on a baking sheet. Place the springform pan on top of these discs to elevate the cake so it doesn’t touch your baking sheet. Fill the baking sheet with a layer of ice, surrounding the springform pan, about 4 cups.

  • Bake in the center rack of the oven for 1 hour. Do not open the door. At the end of the hour, turn off the oven, keeping the door closed. Let the cheesecake slowly cool in the oven for 5 to 6 hours to prevent cracking. Remove and refrigerate until ready to serve.

  • Remove the springform pan ring before serving. Keep cold. Serve plain or topped with whipped cream or even drizzled with chocolate ganache or syrup.

Notes

Cheesecake should be refrigerated. 

Nutrition

Serving: 1slice | Calories: 674kcal | Carbohydrates: 63g | Protein: 11g | Fat: 46g | Saturated Fat: 25g | Cholesterol: 174mg | Sodium: 481mg | Potassium: 348mg | Fiber: 4g | Sugar: 46g | Vitamin A: 1355IU | Vitamin C: 1mg | Calcium: 126mg | Iron: 5mg

Course: Dessert

Cuisine: American

Keyword: Chocolate Cheesecake

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Most Amazing Red Velvet Cupcakes

https://thestayathomechef.com/red-velvet-cupcakes/

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The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Red velvet cupcake with ermine frosting with a bite taken out of it

Here it is, the recipe you have been looking for—red velvet cupcakes you will come back to every time you crave these babies! So delicious, tangy and moist, red velvet cake is a thing of its own. Some people think its chocolate cake with red coloring, but those who love red velvet know it is so much more.

Red velvet cake has hints of chocolate but is better known for its tangy, acidic flavor. It was originally made with beets, which added sweetness, flavor and tanginess, along with its signature red color. If you want to try making it that old fashioned way, here is a recipe for a Naturally Red Velvet Cake .

  • Isn’t red velvet cake just chocolate cake with red food coloring?

    Good question, and no. That is a common misconception. Red velvet cake does have some chocolate flavor to it, but it is also known for its slightly acidic or tangy flavor, which results from the buttermilk, vinegar, and either cream cheese or ermine frosting. In this recipe, we include the instructions for an ermine frosting that we love as a great balance to the tangy flavor of red velvet, but you can also use cream cheese frosting.

  • What kind of food foloring should I use?

    This recipe was made and tested using red liquid food coloring. You can also use gel food coloring or a natural red food coloring made from beets. You can find a wide variety of natural food dyes on Amazon.

  • What is ermine frosting?

    Ermine gets its name from the cute, weasel-like animal that has a white, fluffy coat. Ermine frosting is made of heated milk, sugar and flour and then whipped with butter. It is light and delicious, but not as tangy as cream cheese frosting. It will hold its shape better if it is refrigerated before and after icing. You can also use cream cheese frosting if you prefer it and like a little more tang on your red velvet cupcakes.

  • Is there a substitute for buttermilk?

    Buttermilk is a key component in this cake recipe. If you don’t have access to buttermilk, please use a buttermilk substitute. There are lots of options and you are sure to find one that you can make work in our article on buttermilk substitutes.

 

Check out these other recipes for more delicious cake and cupcake recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

Most Amazing Red Velvet Cupcakes

The Most Amazing Red Velvet Cupcakes are moist, fluffy, and topped off with velvety ermine frosting for the perfect Red Velvet Cupcake you’ve been dreaming of!

Prep Time15 mins

Cook Time22 mins

Frosting Cooling Time3 hrs

Total Time3 hrs 37 mins

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Servings: 24 cupcakes

Ingredients

Red Velvet Cupcakes

  • 2 cups all-purpose flour
  • 2 cups granulated sugar
  • 1/3 cup cornstarch
  • 2 tablespoons unsweetened cocoa powder (up to 1/4 cup)
  • 2 teaspoons baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 1 cup buttermilk
  • 2/3 cup warm water
  • 1/3 cup vegetable oil
  • 1 teaspoon vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 tablespoons red food coloring (1 fluid ounce)

Ermine Icing

  • 2 cups granulated sugar
  • 1/2 cup all-purpose flour
  • pinch salt
  • 2 cups whole milk
  • 2 cups unsalted butter , cubed and softened
  • 1 teaspoon vanilla extract

Instructions

Red Velvet Cupcakes

  • Preheat oven to 350 degrees. Line a muffin tin with cupcake liners. Recipe makes 24 cupcakes.

  • In a large mixing bowl, stir together flour, sugar, cornstarch, cocoa, baking soda, baking powder, and salt.

  • Add eggs, buttermilk, warm water, oil, vanilla, vinegar, and red food coloring. Use a hand mixer to beat on a medium speed until smooth, about 2 minutes. Scrape the sides and bottom of the mixing bowl to make sure everything got mixed in.

  • Fill each cupcake liner 2/3 full.

  • Bake for 20-22 minutes until the cupcakes meet the toothpick test (stick a toothpick in and it comes out clean). Remove from tins and cool completely.

Ermine Icing

  • In a medium sauce pan, whisk together flour sugar, and salt over low heat. Cook for 2 minutes. Slowly whisk in milk and bring to a boil. Cook until thickened into a pudding-like consistency, about 1 minute, and then remove from heat. Pour into a bowl and place plastic wrap directly on top of the mixture so no skin forms. Set aside.

  • In a large bowl, use a hand mixer to whip butter until light and fluffy, about 2 minutes. Add in cooked milk mixture 1 to 2 tablespoons at a time, mixing well between each addition. Once all milk mixture has been added in, beat in vanilla and continue beating until the frosting is thick and creamy and everything is well mixed in.

  • Frost completely cooled cupcakes.

Notes

COLOR NOTE: If you want a brighter red color, use only 2 tablespoons of cocoa powder. If you want a better flavor, use up to 1/4 cup. You’ll simply have much deeper brown notes to your red cake. 

Nutrition

Serving: 1cupcake | Calories: 369kcal | Carbohydrates: 45g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 70mg | Sodium: 221mg | Potassium: 92mg | Fiber: 1g | Sugar: 35g | Vitamin A: 560IU | Calcium: 52mg | Iron: 1mg

Course: Dessert

Cuisine: American

Keyword: Red Velvet Cupcakes

Red Velvet Cupcakes with Ermine Icing on a wire cooling rack

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30 Minute Chicken Tortilla Soup

https://thestayathomechef.com/chicken-tortilla-soup/

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This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Pot of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

Comfort food isn’t comfort food if you have to slave over a stove all day to make it. This soup is the best because it is so easy to make and comes together so quickly. It also happens to be ridiculously delicious.

We love having soup for dinner, so busy nights or chilly evenings are the perfect excuse for us to make this family favorite. It’s a great party food, or a handy and healthy family meal. Whatever your reason for wanting a great soup, you will love the warm flavors and hardiness of this comforting Tex-Mex treat!

  • Can this be made in a slow cooker?

    Yes. You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

  • Can I make this soup in advance?

    Yes. This recipe freezes well. You will want to make the soup and not add the lime and cilantro. Allow the soup to cool completely and then store in an airtight container for up to three months. When ready to prepare this soup, thaw and heat either in a slow cooker or on the stove. Add the lime and cilantro just before serving.

  • How to make your own tortilla strips:

    Heat about a tablespoon of vegetable oil in a skillet on medium high heat. Once the oil is hot, add a corn or flour tortilla and fry for about 30 seconds and then flip it over, using tongs, and fry the other side until it is nice and crispy. Then, remove from the skillet and place on a cutting board. While it is still warm, you will cut it into strips using a regular knife or pizza cutter.

If you’re
craving soup, here are some other delicious recipes that
you will
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Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

30 Minute Chicken Tortilla Soup

This 30 Minute Chicken Tortilla Soup is delicious and easy to make. Tender chicken, black beans, and hearty Tex-Mex vegetables together in the perfect comfort food for busy chilly evenings.

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

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Servings: 6 servings

Ingredients

Soup

  • 2 tablespoons olive oil
  • 1 medium white onion , diced
  • 1 medium red bell pepper , diced
  • 5 cloves garlic , minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 4 cups chicken broth
  • 3 boneless skinless chicken breasts
  • 15 ounce can tomato sauce (passata)
  • 15 ounce can fire roasted diced tomatoes
  • 15 ounce can black beans
  • 7 ounce can diced green chiles
  • 1 1/2 cups frozen corn (or use canned)
  • 1/2 teaspoon salt
  • 1/2 cup freshly chopped cilantro
  • 1/4 cup lime juice

For Serving

  • 3 cups tortilla strips or tortilla chips
  • 2 medium avocados , diced
  • 1 cup shredded Monterey jack cheese
  • 1/4 cup sour cream

Instructions

  • Heat olive oil in a large pot over medium high heat. Add in onion and bell pepper and saute 5 minutes. Add in garlic, chili powder, cumin, and paprika and toast for 60 seconds.

  • Pour in chicken broth, add in chicken breasts, and bring to a boil. Reduce heat to medium low and simmer until chicken is cooked through, about 15 to 20 minutes.

  • Remove cooked chicken from soup, shred with a fork, and return to the pot.

  • Pour in tomato sauce, diced tomatoes, black beans, green chiles, and corn. Return soup to a simmer and let simmer 5 minutes.

  • Turn off the heat and stir in cilantro and lime juice. Season with salt, to taste. Serve hot, topped with tortilla strips, diced avocado, cheese, and sour cream.

Notes

Slow Cooker Instructions:

You can add all of the ingredients to the slow cooker except for the lime and cilantro. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Shred the chicken and add lime juice and cilantro just before serving.

Nutrition

Calories: 516kcal | Carbohydrates: 45g | Protein: 26g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 58mg | Sodium: 1743mg | Potassium: 1369mg | Fiber: 13g | Sugar: 7g | Vitamin A: 1685IU | Vitamin C: 68.3mg | Calcium: 245mg | Iron: 4.5mg

Course: Dinner, Main Course, Main Dish, Soup

Cuisine: American, TexMex

Keyword: Chicken Tortilla Soup

Bowl of chicken tortilla soup topped with cheese, avocado, tortilla strips, lime, and cilantro

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