Hey everyone, hope you are having an incredible day today. Today, we’re going to make a special dish, butternut squash soup. It is one of my favorites food recipes. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

From Meal Replacements, To Filling Slender Sip, Everything You Need To Lose Weight Get inspired by our latest recipes. Sweet potato & butternut squash soup with lemon & garlic toast. Heat the olive oil in a large casserole, add the onion and butternut squash and plenty of butter (to taste) and cook untill brown and caramelised. Pour in enough of the chicken stock to cover vegetables.

Butternut squash soup is one of the most well liked of current trending foods in the world. It is appreciated by millions every day. It is easy, it’s quick, it tastes delicious. They are fine and they look wonderful. Butternut squash soup is something which I’ve loved my whole life.

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

Spray a large pan with low-calorie cooking spray and place over a low heat. Add the garlic and season lightly. Using a hand-blender or food processor, blend the. Add the squash, potato, rosemary sprigs and hot stock.

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 :)

Using a hand-blender or food processor, blend the. Add the squash, potato, rosemary sprigs and hot stock. 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. Serve it with grilled cheese sandwiches and salads through the end of winter.

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