Steps to Prepare Perfect Butternut Squash Soup

Hey everyone, hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, butternut squash soup. It is one of my favorites. For mine, I will make it a little bit tasty. This is gonna smell and look delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for: Photos of Butternut Squash Soup II. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines.

Butternut Squash Soup is one of the most favored of recent trending foods on earth. It’s simple, it is quick, it tastes delicious. It is appreciated by millions daily. Butternut Squash Soup is something which I have loved my whole life. They’re fine and they look wonderful.

To begin with this particular recipe, we have to first prepare a few components. You can cook butternut squash soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:

1. Prepare 1 butternut squash
2. Take 1 chopped onion
3. Make ready 2 crushed garlic cloves
4. Take 1 large carrot finely chopped
5. Make ready 1 large parsnip finely chopped
6. Prepare 1 tablespoon sunflower oil
7. Prepare 1 teaspoon celery salt
8. Make ready 1/2 teaspoon garam masala
9. Take 1 table spoon chopped ginger
10. Take 1/2 teaspoon salt
11. Take 500 ml boiled water

Our easy recipes include scrumptious vegetarian and healthy options. This butternut squash soup recipe is the best! Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor.

Steps to make Butternut Squash Soup:

1. Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
2. In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
3. Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
4. Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
5. Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!

Watch how to make the best butternut squash soup in this short video! The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you. Butternut squash soup is a classic fall and winter soup recipe.

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