Butternut Squash Soup
Butternut Squash Soup

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Butternut Squash Soup is one of the most well liked of current trending meals in the world. It is enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re fine and they look fantastic. Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have butternut squash soup using 9 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:
  1. Get 1 medium Butternut Squash
  2. Get 4 medium Carrots
  3. Prepare 1 large Onion
  4. Take 1 medium Chilli
  5. Prepare 1 Boiling Water
  6. Take 2 Vegetable Stock Cubes
  7. Make ready 1 Salt & Pepper
  8. Prepare 2 clove Garlic
  9. Prepare 1 tsp Paprika

If you'd like, you can intensify the garlic flavor by adding an extra bulb. The garlic is what really flavors this soup. Stir in butternut squash, thyme, chicken broth, salt and pepper. Use an immersion blender to puree soup.

Instructions to make Butternut Squash Soup:
  1. Drizzle some oil and sprinkle some salt over the Butternut Squash (cut in half length ways and deseeded). Roast in the oven at 180°F for around 40 minutes until soft.
  2. Whilst the Squash is in the oven, slice the Carrots and put on to boil until soft.
  3. Once the Squash and Carrots are soft, add the Onion (diced), Garlic (minced), Paprika, and chilli (finely chopped) to a soup pan with a little oil and fry for around 5 minutes until Onions are translucent.
  4. Drain the Carrots, removed flesh from Squash and mash both together using a potato masher.
  5. Add mashed Squash and Carrots to the soup pan with Onions and cover with boiling water. Crush and sprinkle over the Vegetable Stock Cubes and stir.
  6. Bring to the boil then cover and simmer for around 30 minutes - serve!

Stir in butternut squash, thyme, chicken broth, salt and pepper. Use an immersion blender to puree soup. Alternatively, let the soup cool slightly and carefully puree in batches in an upright blender. Meanwhile, in a large pot over. My butternut squash soup is ultra creamy and full of complex roasted butternut squash flavor.

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