Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. 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 recent trending meals on earth. It is simple, it is fast, it tastes delicious. It is appreciated by millions daily. They are nice and they look fantastic. Butternut squash soup is something that I’ve loved my entire life.
To begin with this particular recipe, we have to 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:
- Prepare 1 tablespoon olive oil
- Take 1 medium onion, diced
- Get 2 cloves garlic, diced
- Make ready 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
- Prepare 3/4 teaspoon sea salt
- Make ready 1/4 teaspoon white pepper
- Make ready 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Prepare 1 medium butternut squash
- Prepare 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
- Take 180 ml coconut milk
- 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.
Instructions to make Butternut squash soup:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the vegetable stock and stir to combine.
- Add the lid to the pot and bring to a boil over medium-high heat.
- 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.
- 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.
- Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
- 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.
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