Butternut squash soup
Butternut squash soup

Hey everyone, it’s Jim, welcome to our recipe site. Today, we’re going to make a special dish, butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. 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.

Butternut squash soup is one of the most well liked of current trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s fast, it tastes yummy. Butternut squash soup is something which I’ve loved my whole life. They’re nice and they look fantastic.

To get started 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:
  1. Prepare 1 tablespoon olive oil
  2. Get 1 medium onion, diced
  3. Get 2 cloves garlic, diced
  4. Take 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Make ready 3/4 teaspoon sea salt
  6. Take 1/4 teaspoon white pepper
  7. Prepare 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. Make ready 180 ml coconut milk
  11. Make ready coconut cream for garnish

This traditional butternut squash soup will round out your fall and winter meals. Meanwhile, in a large pot over. Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Deeply-flavored butternut squash soup without any pre-cooking or sautéeing required?

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 :)

Add the stock, bring the liquid to a boil over high heat, then reduce to a simmer. Deeply-flavored butternut squash soup without any pre-cooking or sautéeing required? Enjoy it for an easy lunch with crackers, or top bowls with pumpkin seeds, chopped fresh herbs, crunchy croutons, or Parmesan shreds for an elegant starter at dinner. DIRECTIONS Add oil, garlic and onion to large stockpot over medium heat. Add sage, salt, pepper, broth and squash.

So that is going to wrap this up for this exceptional food butternut squash soup recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!