Butternut Squash Soup
Butternut Squash Soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

Butternut Squash Soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Butternut Squash Soup is something that I have loved my whole life. They’re nice 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 begin with this particular recipe, we have to first prepare a few components. You can cook butternut squash soup using 11 ingredients and 5 steps. Here is how you can achieve it.

The ingredients needed to make Butternut Squash Soup:
  1. Take 1 butternut squash
  2. Make ready 1 chopped onion
  3. Prepare 2 crushed garlic cloves
  4. Take 1 large carrot finely chopped
  5. Get 1 large parsnip finely chopped
  6. Prepare 1 tablespoon sunflower oil
  7. Get 1 teaspoon celery salt
  8. Take 1/2 teaspoon garam masala
  9. Prepare 1 table spoon chopped ginger
  10. Make ready 1/2 teaspoon salt
  11. Get 500 ml boiled 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.

Steps to make Butternut Squash Soup:
  1. Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
  2. In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
  3. Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
  4. Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
  5. Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!

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 is going to wrap it up with this exceptional food butternut squash soup recipe. Thanks so much for your time. I’m confident that you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!