Simply Recipes

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash soup. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Butternut squash soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is simple, it is fast, it tastes yummy. Butternut squash soup is something that I have loved my whole life. They are nice and they look wonderful.

This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Pour in enough of the chicken stock to cover vegetables. Meanwhile, halve, deseed and rough chop the squash.

To get started with this particular recipe, we have to 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. Prepare 1 tablespoon olive oil
2. Make ready 1 medium onion, diced
3. Make ready 2 cloves garlic, diced
4. Prepare 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. Prepare 1 medium butternut squash
9. Get 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
10. Prepare 180 ml coconut milk
11. Take coconut cream for garnish

Butternut squash soup is delicious served with toasted butternut squash seeds, wild mushrooms or cheese toasties. Spray a large pan with low-calorie cooking spray and place over a low heat. Add the garlic and season lightly. Chop roughly the carrots, onion, butternut squash and chilli.

Steps 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 garlic and season lightly. Chop roughly the carrots, onion, butternut squash and chilli. For a really silky soup, put the soup into a liquidiser and blitz it in batches. A thick, creamy butternut and bean soup is loaded with colorful, tasty vegetables - potatoes, onion, carrots, and and kale. Now melt the butter in a large saucepan, add all the vegetables, stir them well and add some salt.

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