Recipe of Favorite Butternut squash soup

Hey everyone, it is me again, Dan, welcome to our recipe page. Today, I’m gonna show you how to prepare a special dish, butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit unique. 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 in the world. It’s simple, it is fast, it tastes delicious. It is appreciated by millions every day. Butternut squash soup is something that I’ve loved my whole life. They’re nice and they look fantastic.

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

The ingredients needed to make Butternut squash soup:

1. Take 1 tablespoon olive oil
2. Take 1 medium onion, diced
3. Take 2 cloves garlic, diced
4. Take 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. Get 1 medium butternut squash
9. Get 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
10. Get 180 ml coconut milk
11. Prepare coconut cream for garnish

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. 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 :)

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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