Butternut soup

Hey everyone, I hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut soup. It is one of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

Butternut soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Butternut soup is something which I’ve loved my entire life.

Get inspired by our latest recipes. It has added red pepper and ginger, and is deliciously smooth. Pumpkin would also work equally as well to replace the butternut. To make this recipe vegan, use olive oil only and finish it off with coconut cream/milk instead of the cream.

To get started with this recipe, we have to prepare a few ingredients. You can have butternut soup using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Butternut soup:
  1. Make ready 1 tablespoon olive oil
  2. Take 1 medium onion, diced
  3. Take 3 cloves garlic, minced
  4. Get 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
  5. Prepare 3⁄4 teaspoon sea salt
  6. Prepare 1⁄4 teaspoon white pepper
  7. Prepare 1⁄2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Take 1 medium butternut squash, peeled and cut into 1-inch cubes
  9. Prepare 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
  10. Prepare 3⁄4 cup coconut milk (or use half and half for a rich, non-vegan soup)
  11. Take fresh thyme sprigs, coconut cream (or heavy cream) for garnish

Place in a dry, non-stick pan and fry until golden on both sides. When the squash is tender, whiz the soup with a stick blender or pour it into a blender and pulse to a smooth purée - leave it slightly chunky, if you prefer. Pour in enough of the chicken stock to cover vegetables. Chop roughly the carrots, onion, butternut squash and chilli.

Steps to make Butternut soup:
  1. Heat a large pot over medium heat. Add the olive oil.
  2. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  3. Add the cubed butternut squash and toss in the onion mixture.
  4. 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).
  5. Add the lid to the pot and bring to a boil over medium-high heat.
  6. 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.
  7. Remove the soup from the heat and add the coconut milk.
  8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

Pour in enough of the chicken stock to cover vegetables. Chop roughly the carrots, onion, butternut squash and chilli. Leek and Potato Soup is a number one classic in our house, but for something different try it with what I call the perennial pumpkin - butternut squash. Spray a large pan with low-calorie cooking spray and place over a low heat. Add the garlic and season lightly.

So that’s going to wrap it up with this special food butternut soup recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!