Butternut Squash Soup
Butternut Squash Soup

Hello everybody, I hope you are having an incredible day today. Today, we’re going to make a special dish, butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.

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.

Butternut Squash Soup is one of the most popular of current trending foods in the world. It is easy, it is quick, it tastes yummy. It is appreciated by millions daily. Butternut Squash Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this particular recipe, we must first prepare a few components. You can cook butternut squash soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Soup:
  1. Make ready 1 butternut squash
  2. Get 1 chopped onion
  3. Get 2 crushed garlic cloves
  4. Make ready 1 large carrot finely chopped
  5. Get 1 large parsnip finely chopped
  6. Make ready 1 tablespoon sunflower oil
  7. Take 1 teaspoon celery salt
  8. Take 1/2 teaspoon garam masala
  9. Take 1 table spoon chopped ginger
  10. Prepare 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 special food butternut squash soup recipe. Thank you very much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!