Hello everybody, hope you are having an amazing day today. Today, I will show you a way to make a special dish, butternut squash soup. It is one of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash Soup is one of the most popular of current trending meals in the world. It is easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. Butternut Squash Soup is something which I’ve loved my entire life. They’re nice and they look wonderful.
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 get started with this particular recipe, we must first prepare a few ingredients. You can have butternut squash soup using 10 ingredients and 12 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Soup:
- Take 1 Large Butternut Squash
- Get 1/4 Cup Chopped Green Onions
- Get 3/4 Cup Chopped Leek
- Take 1 Medium-Size Chopped Red Onion
- Get 4 Minced Garlic Cloves
- Make ready 1/2 tsp Salt
- Make ready 1/4 tsp Ground Nutmeg
- Take 1/4 tsp Black Pepper Powder
- Take 3 tbsp Cooking Oil
- Get 4 Cups Water
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.
Instructions to make Butternut Squash Soup:
- Wash the butternut squash thoroughly since we won't be removing the tough skin.
- Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
- In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.
- As it cools, chop and mince the ingredients.
- Chop the boiled butternut squash into smaller pieces.
- Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
- Add the garlic and continue to saute as you stir. Add the salt.
- Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
- In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
- Using a counter-top blender add in half of the mixture and two cups of water and blend.
- Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.
- Serve immediately while still hot.
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 is going to wrap this up with this special food butternut squash soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
