Octopus is always a welcome ingredient that will turn any recipe into a delight. The butternut squash soup and grilled octopus recipe below is perfect for anyone on a diet, trying to eat healthy, or looking for a light, delectable meal. This recipe combines octopus with another highly versatile food, butternut squash soup, to create a unique, nutritious, and original recipe.
This option is perfect for diners of all ages. It’s easy to make and offers the nutritional value of octopus as well as butternut squash, creating a perfect combination of nutrients.
14 oz package precooked el Rey del Pulpo octopus tentacles
Aprox 0.66-0.77 lb piece of butternut squash
1/2 cup heavy cream
1 turnip
Two carrots
1 stalk celery
1 leek
2 cups water
Salt
Olive oil
Black pepper
Parsley
Make sure to choose the right butternut squash. While it may be tempting to use canned soup, our version has no preservatives or coloring agents, which is better for your health.
Remember that our refrigerated octopus is already cooked to perfection and ready to eat. So, monitor its texture and don’t let it brown too much. It should be tender and juicy.
The recipe also allows you to add in some distinctive flair. Try adding your favorite spice mix for a more flavorful dish.
This dish is the perfect meal thanks to its combination of nutrients and flavors that delight all palates. Don’t hesitate to make this one of your star recipes! You’re sure to delight your friends and family with this octopus dish that is as simple as it is exquisite. Try our portuguese octopus recipe, the Mediterranean oven-baked octopus or the ‘marinara’ pasta with octopus and shrimps . You might be interested also on how to prepare the octopus perfectly grilled.
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