Hello everybody, it’s Brad, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, butternut squash soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Butternut squash soup is one of the most popular of current trending meals on earth. It’s simple, it is quick, it tastes delicious. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut squash soup is something which I have loved my entire life.
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. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!
To begin with this recipe, we have to prepare a few ingredients. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash soup:
- Prepare 1 tablespoon olive oil
- Prepare 1 medium onion, diced
- Make ready 2 cloves garlic, diced
- Get 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
- Take 3/4 teaspoon sea salt
- Take 1/4 teaspoon white pepper
- Take 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Prepare 1 medium butternut squash
- Get 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
- Make ready 180 ml coconut milk
- Prepare coconut cream for garnish
The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This vegan butternut squash soup is simply the best. It's vibrant and colorful and richly flavored. So this roasted butternut squash soup is rich, creamy and ultimately delicious.
Steps 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 butternut squash soup recipe is the best! Butternut Squash Soup could there be a more fitting fall soup than this? It's so fresh and healthy, it's deliciously creamy, and you'll love the blending of simple flavors. It's a bowl of pure autumn bliss! Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through.
So that’s going to wrap this up with this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
