Butternut Squash Soup
Butternut Squash Soup

Hey everyone, hope you’re having an amazing day today. Today, we’re going to prepare a distinctive dish, butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Butternut Squash Soup is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They are fine and they look wonderful. Butternut Squash Soup is something that I have loved my whole life.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash.

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

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

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Instructions 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!

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups.

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