Butternut Squash Soup
Butternut Squash Soup

Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, butternut squash soup. One of my favorites. This time, I am going to make it a bit tasty. This will be really delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO 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 butternut squash soup has a secret ingredient—a tart green apple.

Butternut Squash Soup is one of the most popular of current trending meals on earth. It’s simple, it’s fast, it tastes yummy. It is enjoyed by millions daily. Butternut Squash Soup is something that I have loved my entire life. They are fine and they look wonderful.

To begin with this recipe, we have to prepare a few components. 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:
  1. Make ready 1 butternut squash
  2. Take 1 chopped onion
  3. Get 2 crushed garlic cloves
  4. Get 1 large carrot finely chopped
  5. Take 1 large parsnip finely chopped
  6. Get 1 tablespoon sunflower oil
  7. Get 1 teaspoon celery salt
  8. Prepare 1/2 teaspoon garam masala
  9. Prepare 1 table spoon chopped ginger
  10. Take 1/2 teaspoon salt
  11. Prepare 500 ml boiled water

This butternut squash soup recipe is the best! 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. Top your butternut squash soup with bacon, mix it with spices, or add it into chili.

Steps 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!

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. 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. 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.

So that’s going to wrap it up with this exceptional food butternut squash soup recipe. Thank you very much for your time. I am sure that you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!