Butternut Squash Soup
Butternut Squash Soup

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, butternut squash soup. It is one of my favorites. This time, I will make it a bit unique. This is gonna smell and look 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 easy, it’s quick, it tastes yummy. It is enjoyed by millions every day. Butternut Squash Soup is something that I’ve loved my whole life. They’re fine and they look fantastic.

To begin with this recipe, we must first prepare a few ingredients. You can have butternut squash soup using 11 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Butternut Squash Soup:
  1. Take 1 butternut squash
  2. Make ready 1 chopped onion
  3. Make ready 2 crushed garlic cloves
  4. Make ready 1 large carrot finely chopped
  5. Take 1 large parsnip finely chopped
  6. Get 1 tablespoon sunflower oil
  7. Get 1 teaspoon celery salt
  8. Take 1/2 teaspoon garam masala
  9. Get 1 table spoon chopped ginger
  10. Make ready 1/2 teaspoon salt
  11. Get 500 ml boiled 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.

Steps to make Butternut Squash Soup:
  1. Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
  2. In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
  3. Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
  4. Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
  5. Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!

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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