Hey everyone, it’s Louise, welcome to our recipe site. Today, I will show you a way to prepare a distinctive dish, butternut soup. It is one of my favorites food recipes. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
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. 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 soup is one of the most well liked of recent trending foods on earth. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. Butternut soup is something that I have loved my entire life. They are fine and they look wonderful.
To begin with this recipe, we must first prepare a few ingredients. You can cook butternut soup using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut soup:
- Prepare 1 tablespoon olive oil
- Prepare 1 medium onion, diced
- Make ready 3 cloves garlic, minced
- Take 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- Take 3/4 teaspoon sea salt
- Make ready 1/4 teaspoon white pepper
- Get 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Take 1 medium butternut squash, peeled and cut into 1-inch cubes
- Make ready 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
- Make ready 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- Get fresh thyme sprigs, coconut cream (or heavy cream) for garnish
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Steps to make Butternut soup:
- 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 (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
- 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 fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
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