Hello everybody, it is me, Dave, welcome to my recipe site. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for: Photos of Butternut Squash Soup II. This butternut squash soup has a secret ingredient—a tart green apple.
Butternut squash soup is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look fantastic. Butternut squash soup is something that I have loved my whole life.
To begin with this recipe, we must first prepare a few components. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you can achieve it.
The ingredients needed to make Butternut squash soup:
- Get 1 tablespoon olive oil
- Get 1 medium onion, diced
- Take 2 cloves garlic, diced
- Take 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
- Take 3/4 teaspoon sea salt
- Make ready 1/4 teaspoon white pepper
- Make ready 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Take 1 medium butternut squash
- Get 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
- Make ready 180 ml coconut milk
- Prepare coconut cream for garnish
The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This butternut squash soup recipe is the best!
Steps to make Butternut squash soup:
- 1 medium butternut squash, peeled and cut into 1-inch cubes
- 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the vegetable stock and stir to combine.
- Add the lid to the pot and bring to a boil over medium-high heat.
- 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.
- 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.
- Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
- Enjoy your soup :)
I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. TESTED & PERFECTED RECIPE - The easiest butternut squash soup you'll ever make - still silky, slightly sweet and full of flavor. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you.
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