Butternut Squash Soup
Butternut Squash Soup

Hey everyone, hope you’re having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash soup. One of my favorites food recipes. For mine, I will make it a little bit tasty. This will be really delicious.

Reviews for: Photos of Butternut Squash Soup II. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

Butternut Squash Soup is one of the most favored of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They are fine and they look fantastic. Butternut Squash Soup is something which I’ve loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook butternut squash soup using 9 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Soup:
  1. Make ready 1 medium Butternut Squash
  2. Take 4 medium Carrots
  3. Get 1 large Onion
  4. Get 1 medium Chilli
  5. Make ready 1 Boiling Water
  6. Make ready 2 Vegetable Stock Cubes
  7. Get 1 Salt & Pepper
  8. Get 2 clove Garlic
  9. Prepare 1 tsp Paprika

Ready in an hour and freezes well. Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe.

Instructions to make Butternut Squash Soup:
  1. Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.
  2. Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
  3. Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.
  4. Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
  5. Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.
  6. Bring to the boil then cover and simmer for around 30 minutes - serve!

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. 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. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups.

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