Butternut squash soup
Butternut squash soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to make a special dish, butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a bit unique. This is gonna smell and look delicious.

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Butternut squash soup is one of the most well liked of recent trending foods in the world. It is simple, it is fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Butternut squash soup is something that I have loved my entire life.

To get started with this particular recipe, we must first 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. Take 1 tablespoon olive oil
  2. Make ready 1 medium onion, diced
  3. Get 2 cloves garlic, diced
  4. Get 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Prepare 3/4 teaspoon sea salt
  6. Get 1/4 teaspoon white pepper
  7. Make ready 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Get 1 medium butternut squash
  9. Make ready 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
  10. Get 180 ml coconut milk
  11. Make ready coconut cream for garnish

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.

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 :)

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. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Stir in butternut squash, thyme, chicken broth, salt and pepper.

So that is going to wrap it up with this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m confident you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!