Butternut squash soup
Butternut squash soup

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

Butternut squash soup is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is easy, it is fast, it tastes yummy. Butternut squash soup is something that I’ve loved my entire life. They are fine and they look fantastic.

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 must first prepare a few ingredients. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you can achieve that.

The ingredients needed to make Butternut squash soup:
  1. Take 1 tablespoon olive oil
  2. Get 1 medium onion, diced
  3. Get 2 cloves garlic, diced
  4. Make ready 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Make ready 3/4 teaspoon sea salt
  6. Get 1/4 teaspoon white pepper
  7. Make ready 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Prepare 1 medium butternut squash
  9. Get 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
  10. Make ready 180 ml coconut milk
  11. Prepare coconut cream for garnish

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. 1 medium butternut squash, peeled and cut into 1-inch cubes
  2. 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger
  3. Heat a large pot over medium heat. Add the olive oil.
  4. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  5. Add the cubed butternut squash and toss in the onion mixture.
  6. Add the vegetable stock and stir to combine.
  7. Add the lid to the pot and bring to a boil over medium-high heat.
  8. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
  9. Remove the soup from the heat and add the coconut milk. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  10. Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
  11. Enjoy your 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. 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 that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!