Recipe: Perfect Butternut squash soup

Butternut squash soup. Remove squash chunks with slotted spoon and place in a blender and puree. In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper.

Cut squash into eight large pieces. Pour in enough of the chicken stock to cover vegetables. This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. You can have Butternut squash soup using 11 ingredients and 11 steps. Here is how you cook it.

Ingredients of Butternut squash soup

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

It's easy to prepare, and the incredible flavor of the butternut squash really shines. I'd like to think this is the most elegant version of butternut squash soup out there. Butternut squash brilliantly mimics the color and creaminess of cheddar, plus boosts fiber and adds key nutrients such as beta carotene. Rich in energizing B-vitamins and plant protein, nutritional yeast boosts cheesy flavor, yet contain no added sodium.

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 :).

This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes. This easy butternut squash soup recipe is a great make-ahead option. Blend butternut squash and red pepper together with the flavours of harissa and spices to make this warming soup.

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