Recipe: Tasty Butternut squash soup

Butternut squash soup. Squash, potatoes, carrots, celery, and onion cook up quickly into a thick, velvety soup that's ready in "This is a thick, rich soup with tons of flavor. Something I whipped up off the top of my head, with. This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

It adds just the right balance for the squash. Ready in an hour and freezes well. This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! You can have Butternut squash soup using 11 ingredients and 11 steps. Here is how you cook that.

Ingredients of Butternut squash soup

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

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. This butternut squash soup recipe is the best! Butternut squash soup is a classic fall and winter soup recipe.

Butternut squash soup instructions

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 :).

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. 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 makes the soup easier to prepare (as you. The only downside of cooking with butternut squash is that it takes kinda forever.