Butternut squash soup
Butternut squash soup

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

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Butternut squash soup is one of the most well liked of recent trending foods on earth. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look fantastic. Butternut squash soup is something which I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you cook it.

The ingredients needed to make Butternut squash soup:
  1. Make ready 1 tablespoon olive oil
  2. Get 1 medium onion, diced
  3. Take 2 cloves garlic, diced
  4. Make ready 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Take 3/4 teaspoon sea salt
  6. Get 1/4 teaspoon white pepper
  7. Take 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Take 1 medium butternut squash
  9. Prepare 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
  10. Get 180 ml coconut milk
  11. Get coconut cream for garnish

Can you freeze butternut squash soup? Butternut Squash Soup This deep golden soup is as pretty as it is yummy. If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup.

Instructions 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 :)

If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor. This traditional butternut squash soup will round out your fall and winter meals.

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