Hi, I’m Jane. Today, we’re going to make butternut squash soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I am going to make it a bit tastier. This will be really delicious. Not to mention, it’s super satisfying.

Butternut squash soup Recipe

Butternut squash soup is one of the most popular of current trending foods in the world. It’s simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look wonderful. Butternut squash soup is something that I’ve loved my entire life.

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