Butternut squash soup
Butternut squash soup

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

Butternut squash soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It is easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Butternut squash soup is something which I’ve loved my whole life.

Savory Seasonings & Beans Simmered So You Can Make Chili In Minutes. 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.

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

The ingredients needed to make Butternut squash soup:
  1. Get olive oil
  2. Make ready medium onion, diced
  3. Get garlic, diced
  4. Get grated fresh ginger or 1 teaspoon powdered ginger
  5. Take sea salt
  6. Make ready white pepper
  7. Take fresh or dried thyme leaves, finely chopped
  8. Get medium butternut squash
  9. Make ready vegetable stock (or use chicken stock for a non-vegan soup)
  10. Get coconut milk
  11. Prepare coconut cream for garnish

Butternut Squash Soup This deep golden soup is as pretty as it is yummy. 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.

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 :)

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. Alternatively, let the soup cool slightly and carefully puree in batches in an upright blender. Meanwhile, in a large pot over.

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