Hey everyone, it is Jim, welcome to our recipe site. Today, I will show you a way to prepare a special 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 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. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious!
Butternut Squash Soup is one of the most popular of current trending meals on earth. It’s appreciated by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look wonderful. Butternut Squash Soup is something that I have loved my entire life.
To begin with this recipe, we must first prepare a few ingredients. You can cook butternut squash soup using 10 ingredients and 12 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Take Large Butternut Squash
- Make ready Chopped Green Onions
- Prepare Chopped Leek
- Prepare Medium-Size Chopped Red Onion
- Get Minced Garlic Cloves
- Prepare Salt
- Get Ground Nutmeg
- Make ready Black Pepper Powder
- Make ready Cooking Oil
- Get Water
The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. 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. Here's what gets me excited about butternut squash soup: My favorite seasonal ingredients join forces to create a sunny bowl of cozy, comforting soup that warms me through and through.
Steps to make Butternut Squash Soup:
- Wash the butternut squash thoroughly since we won't be removing the tough skin.
- Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
- 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.
- As it cools, chop and mince the ingredients.
- Chop the boiled butternut squash into smaller pieces.
- Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
- Add the garlic and continue to saute as you stir. Add the salt.
- Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
- In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
- Using a counter-top blender add in half of the mixture and two cups of water and blend.
- 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.
- Serve immediately while still hot.
Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options. The only downside of cooking with butternut squash is that it takes kinda forever. But once you take a bite of the sweet squash you remember why it's SO worth it. Roasting it before you make the soup is.
So that is going to wrap this up with this exceptional food butternut squash soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
