Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut soup. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
Butternut soup is one of the most popular of current trending meals in the world. It’s easy, it is fast, it tastes delicious. It is enjoyed by millions every day. Butternut soup is something which I’ve loved my entire life. They’re fine and they look wonderful.
This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. Butternut squash soup is a classic fall and winter soup recipe.
To get started with this particular recipe, we must first prepare a few components. You can cook butternut soup using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut soup:
- Prepare 1 tablespoon olive oil
- Make ready 1 medium onion, diced
- Make ready 3 cloves garlic, minced
- Prepare 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- Take 3/4 teaspoon sea salt
- Take 1/4 teaspoon white pepper
- Get 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Prepare 1 medium butternut squash, peeled and cut into 1-inch cubes
- Get 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
- Prepare 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- Take fresh thyme sprigs, coconut cream (or heavy cream) for garnish
It's easy to prepare, and the incredible flavor of the butternut squash really shines. Butternut soup is an excellent choice when you want a light lunch or something to heat your body. Butternut soup is one of the favourite meals for many South Africans. This butternut squash soup recipe is the best!
Instructions 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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So that’s going to wrap this up for this exceptional food butternut soup recipe. Thanks so much for your time. I’m confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
