Butternut squash soup. 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.
The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. You can have Butternut squash soup using 11 ingredients and 11 steps. Here is how you achieve that.
Ingredients of Butternut squash soup
- You need 1 tablespoon of olive oil.
- You need 1 of medium onion, diced.
- Prepare 2 cloves of garlic, diced.
- Prepare 2 teaspoons of grated fresh ginger or 1 teaspoon powdered ginger.
- Prepare 3/4 teaspoon of sea salt.
- It’s 1/4 teaspoon of white pepper.
- It’s 1/2 teaspoon of fresh or dried thyme leaves, finely chopped.
- It’s 1 of medium butternut squash.
- It’s 800 ml of vegetable stock (or use chicken stock for a non-vegan soup).
- You need 180 ml of coconut milk.
- Prepare of coconut cream for garnish.
Ready in an hour and freezes well. This butternut squash soup recipe is the best! When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Butternut squash soup is a classic fall and winter soup recipe.
Butternut squash soup step by step
- 1 medium butternut squash, peeled and cut into 1-inch cubes.
- 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger.
- Heat a large pot over medium heat. Add the olive oil..
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent..
- Add the cubed butternut squash and toss in the onion mixture..
- Add the vegetable stock and stir to combine..
- Add the lid to the pot and bring to a boil over medium-high heat..
- 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..
- 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..
- Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer..
- Enjoy your soup :).
But today we're roasting the butternut squash, which gives so much more depth of flavor and. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter.
This recipe calls for chopped semi-sweet chocolate, but you can use high-quality chocolate chips This recipe for Small-batch Chocolate Chocolate Cupcakes with Chocolate Buttercream makes just four bonkers rich and amazing chocolate cupcakes, perfect. This is a super simple cupcake recipe made in only one bowl. The cupcakes are moist and light with a mild chocolate flavor. You can have Small batch healthy chocolate cupcakes using 9 ingredients and 5 steps. Here is how you cook that. 
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