Butternut squash soup
Butternut squash soup

Hey everyone, it is Jim, welcome to my recipe site. Today, I will show you a way to make a distinctive dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut squash soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Butternut squash soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

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.

To get started with this recipe, we have to prepare a few components. You can cook 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. Prepare 1 tablespoon olive oil
  2. Make ready 1 medium onion, diced
  3. Take 2 cloves garlic, diced
  4. Take 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Prepare 3/4 teaspoon sea salt
  6. Prepare 1/4 teaspoon white pepper
  7. Get 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Make ready 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. Get coconut cream for garnish

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.

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 :)

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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