Hey everyone, it’s me, Dave, welcome to our recipe site. Today, we’re going to make a special dish, butternut squash soup. One of my favorites food recipes. For mine, I am going to make it a little bit tasty. This will be really delicious.
Butternut Squash Soup is one of the most well liked of recent trending meals in the world. It’s simple, it is fast, it tastes yummy. It is appreciated by millions daily. Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look wonderful.
Pour in enough of the chicken stock to cover vegetables. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.
To get started with this recipe, we have to first prepare a few components. You can cook butternut squash soup using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Prepare 1 Large Butternut Squash
- Make ready 1/4 Cup Chopped Green Onions
- Take 3/4 Cup Chopped Leek
- Prepare 1 Medium-Size Chopped Red Onion
- Make ready 4 Minced Garlic Cloves
- Make ready 1/2 tsp Salt
- Get 1/4 tsp Ground Nutmeg
- Take 1/4 tsp Black Pepper Powder
- Make ready 3 tbsp Cooking Oil
- Make ready 4 Cups Water
Ready in an hour and freezes well. How to Make this Butternut Squash Soup. This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. Butternut squash soup is a classic fall and winter soup recipe.
Instructions to make Butternut Squash Soup:
- Wash the butternut squash thoroughly since we won't be removing the tough skin.
- Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
- In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.
- As it cools, chop and mince the ingredients.
- Chop the boiled butternut squash into smaller pieces.
- Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
- Add the garlic and continue to saute as you stir. Add the salt.
- Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
- In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
- Using a counter-top blender add in half of the mixture and two cups of water and blend.
- Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.
- Serve immediately while still hot.
This recipe is simple and easy, starting with a base of chopped onions, celery, and carrots. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and. If you don't have a scale at home, I recommend weighing the squash when you buy it! Yellow onion and garlic - These veggies add delicious depth of flavor.
So that’s going to wrap it up with this special food butternut squash soup recipe. Thanks so much for reading. I’m sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!