Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash soup. One of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

Butternut squash soup is one of the most popular of recent trending meals on earth. It is enjoyed by millions every day. It is easy, it’s fast, it tastes yummy. Butternut squash soup is something which I’ve loved my whole life. They are fine and they look wonderful.

Save Time and Do Groceries Online Now. Free UK Delivery on Eligible Orders! 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.

To begin with this recipe, we must first prepare a few components. You can cook butternut squash soup using 11 ingredients and 1 steps. Here is how you cook it.

The ingredients needed to make Butternut squash soup:

1. Make ready 1 tbsp oliveoil
2. Take 1 tbsp mustard seeds
3. Get 1 tbsp cumin seeds
4. Prepare 1 large onion,diced
5. Get 1 garlic clove,crushed
6. Make ready 1 celery stick,chopped
7. Make ready 1 redchilli,deseeded and chopped
8. Take 1 butternut squash (roughly 1kg/2 1\4 lbs) peeled deeseded & cut
9. Make ready 1 and half ltr water
10. Take 200 gm creamed coconut,roughly chopped
11. Take Sea salt and black peppar

Once peeled, seed the squash, and chop it into rough cubes and put in a large saucepan. A rich and savory vegan butternut squash soup recipe to make for lunches during the week or for the beginning of a delicious meal. Other fall squash varieties work well too, but my favorite is butternut. Add the squash, potato, rosemary sprigs and hot stock.

Steps to make Butternut squash soup:

1. Heat the oil in a large pan. Throw in the mustard and cumin seeds and stir until they begin to pop. Add the onion,garlic,celery,and chilli and cook for a further 2 minutes add the squash,water and creamed coconut,bring to the boil and simmer,stirring occasionally,until the squash is really soft and tender. Transfer to a blender and process until smooth. Season to taste and serve. Or cool and refrigerate,ready to reheat and take to work in a flask the next day

Other fall squash varieties work well too, but my favorite is butternut. Add the squash, potato, rosemary sprigs and hot stock. Put the pancetta in a frying pan and fry until crispy. Put the squash, onion and garlic in a large roasting tin. Spray a large pan with low-calorie cooking spray and place over a low heat.

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