Hello everybody, I 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 little bit unique. This is gonna smell and look delicious.
Butternut Squash Soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is simple, it’s quick, it tastes delicious. Butternut Squash Soup is something which I’ve loved my entire life. They are nice and they look fantastic.
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 prepare a few components. You can have butternut squash soup using 9 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash Soup:
- Get 1 medium Butternut Squash
- Get 4 medium Carrots
- Make ready 1 large Onion
- Make ready 1 medium Chilli
- Take 1 Boiling Water
- Get 2 Vegetable Stock Cubes
- Prepare 1 Salt & Pepper
- Make ready 2 clove Garlic
- Prepare 1 tsp Paprika
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:
- 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.
- Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
- 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.
- Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
- 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.
- Bring to the boil then cover and simmer for around 30 minutes - serve!
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 it up for this exceptional food butternut squash soup recipe. Thank you very much for your time. I am confident that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
