Hey everyone, I hope you’re having an incredible day today. Today, I will show you a way to prepare a special dish, butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash Soup is one of the most popular of current trending meals on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Butternut Squash Soup is something that I have loved my whole life. They are nice and they look wonderful.
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!
To get started with this particular recipe, we must 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:
- Make ready butternut squash
- Prepare chopped onion
- Prepare crushed garlic cloves
- Prepare large carrot finely chopped
- Make ready large parsnip finely chopped
- Make ready sunflower oil
- Take celery salt
- Get garam masala
- Get chopped ginger
- Make ready salt
- Prepare boiled 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.
Instructions to make Butternut Squash Soup:
- 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.
- 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.
- 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.
- 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.
- 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!
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 it up for this special food butternut squash soup recipe. Thanks so much for reading. I’m sure you will 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 family, friends and colleague. Thank you for reading. Go on get cooking!
