Hi, I am Jane. Today, we’re going to prepare butternut squash soup recipe. Never skip a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I am going to make it a bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.

Butternut squash soup Recipe

Butternut squash soup is one of the most popular of current trending meals in the world. It is appreciated by millions daily. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Butternut squash soup is something which I’ve loved my whole life.

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

The ingredients needed to make Butternut squash soup:

1. Take 1 tablespoon olive oil
2. Take 1 medium onion, diced
3. Prepare 2 cloves garlic, diced
4. Make ready 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
5. Make ready 3/4 teaspoon sea salt
6. Make ready 1/4 teaspoon white pepper
7. Get 1/2 teaspoon fresh or dried thyme leaves, finely chopped
8. Prepare 1 medium butternut squash
9. Prepare 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
10. Prepare 180 ml coconut milk
11. Make ready coconut cream for garnish

Steps to make Butternut squash soup:

1. 1 medium butternut squash, peeled and cut into 1-inch cubes
2. 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger
3. Heat a large pot over medium heat. Add the olive oil.
4. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
5. Add the cubed butternut squash and toss in the onion mixture.
6. Add the vegetable stock and stir to combine.
7. Add the lid to the pot and bring to a boil over medium-high heat.
8. 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.
9. 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.
10. Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
11. Enjoy your soup :)

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