Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut soup. One of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Butternut soup is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are fine and they look fantastic. Butternut soup is something which I’ve loved my entire life.
In a large microwave safe dish combine squash, onions and butter. Put the onions, garlic and chillies into the melted butter in a saucepan on a moderate heat and cook until the onions are soft and transparent. Add the lemon juice and chicken stock and stir until well mixed. Puree soup using an immersion blender.
To get started with this recipe, we must first prepare a few ingredients. You can cook butternut soup using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut soup:
- Prepare olive oil
- Take medium onion, diced
- Make ready garlic, minced
- Prepare grated fresh ginger (or 1 teaspoon powdered ginger)
- Prepare sea salt
- Prepare white pepper
- Get fresh or dried thyme leaves, finely chopped
- Prepare medium butternut squash, peeled and cut into 1-inch cubes
- Take vegetable stock (or use chicken stock for a non-vegan soup or water)
- Prepare coconut milk (or use half and half for a rich, non-vegan soup)
- Make ready fresh thyme sprigs, coconut cream (or heavy cream) for garnish
Add the squash and cook, stirring occasionally,. Butternut Squash Soup with Coconut Milk and Ginger Sweet roasted butternut squash tempers the heat of fresh ginger in this vegan soup. Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg.
Steps to make Butternut soup:
- 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 (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
- 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 fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
Coconut milk is swirled in for creaminess, while toasted squash seeds add a pleasing crunch. You'll only need eight basic ingredients to make this luscious soup: butternut squash, olive oil, butter, shallot, garlic, vegetable broth, maple syrup and nutmeg. Butter is Better than Cream A little bit of butter rounds out the flavor and makes it truly irresistible, without weighing down the soup like heavy cream tends to do. Plus, butternut squash is full of vitamins A and C, among other nutrients. If you want to make this soup even healthier, you could stir in Greek yogurt instead of heavy cream to boost the protein.
So that is going to wrap this up with this special food butternut soup recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
