Butternut squash soup
Butternut squash soup

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to prepare a special dish, butternut squash soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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. Can you freeze butternut squash soup?

Butternut squash soup is one of the most popular of current trending foods on earth. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. Butternut squash soup is something that I’ve loved my whole life. They are fine and they look fantastic.

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

The ingredients needed to make Butternut squash soup:
  1. Make ready olive oil
  2. Prepare medium onion, diced
  3. Prepare garlic, diced
  4. Make ready grated fresh ginger or 1 teaspoon powdered ginger
  5. Make ready sea salt
  6. Make ready white pepper
  7. Prepare fresh or dried thyme leaves, finely chopped
  8. Get medium butternut squash
  9. Make ready vegetable stock (or use chicken stock for a non-vegan soup)
  10. Make ready coconut milk
  11. Take 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. Drain on paper towels; discard fat from pot but do not wipe clean.

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. Drain on paper towels; discard fat from pot but do not wipe clean. Melt butter in pot over medium heat. Stir in butternut squash, thyme, chicken broth, salt and pepper. Use an immersion blender to puree soup.

So that’s going to wrap it up with this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m sure that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!