Butternut Squash Soup
Butternut Squash Soup

Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, butternut squash soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really 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 meals in the world. It’s simple, it’s quick, it tastes yummy. It is enjoyed by millions every day. Butternut Squash Soup is something that I have loved my entire life. They are nice and they look fantastic.

To begin with this recipe, we have to first prepare a few ingredients. You can have butternut squash soup using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:
  1. Prepare 1 Large Butternut Squash
  2. Get 1/4 Cup Chopped Green Onions
  3. Get 3/4 Cup Chopped Leek
  4. Take 1 Medium-Size Chopped Red Onion
  5. Make ready 4 Minced Garlic Cloves
  6. Get 1/2 tsp Salt
  7. Take 1/4 tsp Ground Nutmeg
  8. Get 1/4 tsp Black Pepper Powder
  9. Prepare 3 tbsp Cooking Oil
  10. Prepare 4 Cups Water

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. But today we're roasting the butternut squash, which gives so much more depth of flavor and.

Instructions to make Butternut Squash Soup:
  1. Wash the butternut squash thoroughly since we won't be removing the tough skin.
  2. Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
  3. In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.
  4. As it cools, chop and mince the ingredients.
  5. Chop the boiled butternut squash into smaller pieces.
  6. Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
  7. Add the garlic and continue to saute as you stir. Add the salt.
  8. Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
  9. In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
  10. Using a counter-top blender add in half of the mixture and two cups of water and blend.
  11. Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.
  12. Serve immediately while still hot.

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. 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. Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

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