Butternut squash soup
Butternut squash soup

Hello everybody, I hope you’re having an incredible day today. 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 will make it a bit tasty. This will be really delicious.

Butternut squash soup is one of the most favored of current trending meals in the world. It is easy, it is fast, it tastes yummy. It is appreciated by millions daily. Butternut squash soup is something which I’ve loved my whole life. They’re nice and they look wonderful.

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

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

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. Meanwhile, in a large pot over.

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 :)

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. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer.

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