Recipe: Yummy Butternut squash soup

Butternut squash soup. Butternut Squash Soup II. this link is to an external site that may or may not meet accessibility guidelines. 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.

It adds just the right balance for the squash. Ready in an hour and freezes well. Watch how to make the best butternut squash soup in this short video! You can have Butternut squash soup using 11 ingredients and 11 steps. Here is how you achieve that.

Ingredients of Butternut squash soup

1. Prepare 1 tablespoon of olive oil.
2. You need 1 of medium onion, diced.
3. It's 2 cloves of garlic, diced.
4. You need 2 teaspoons of grated fresh ginger or 1 teaspoon powdered ginger.
5. You need 3/4 teaspoon of sea salt.
6. Prepare 1/4 teaspoon of white pepper.
7. Prepare 1/2 teaspoon of fresh or dried thyme leaves, finely chopped.
8. You need 1 of medium butternut squash.
9. You need 800 ml of vegetable stock (or use chicken stock for a non-vegan soup).
10. You need 180 ml of coconut milk.
11. You need of coconut cream for garnish.

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. Making soup from butternut squash is one of our go-to moves during the fall. Fortunately for you, it could not be easier. Butternut squash soup is a classic fall and winter soup recipe.

Butternut squash soup step by step

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 :).

But today we're roasting the butternut squash, which gives so much more depth of flavor and. I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. Easy homemade butternut squash soup is naturally thick and creamy, perfect for the season when squash is available in abundance. Full of butternut flavour, this soup is perfect for when you're.