Butternut squash soup
Butternut squash soup

Hey everyone, it is John, welcome to our recipe site. Today, I’m gonna show you how to prepare a special dish, butternut squash soup. One of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for: Photos of Butternut Squash Soup II. This butternut squash soup has a secret ingredient—a tart green apple.

Butternut squash soup is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s fast, it tastes delicious. Butternut squash soup is something which I’ve loved my entire life. They are fine and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook butternut squash soup using 9 ingredients and 5 steps. Here is how you cook it.

The ingredients needed to make Butternut squash soup:
  1. Get 1 good sized butternut squash
  2. Take 1 medium sized onion
  3. Take 2 cloves garlic
  4. Take Olive oil
  5. Make ready Good pinch of chilli flakes
  6. Take 400 ml boiling water
  7. Prepare 80 ml single cream
  8. Get Vegetable stock cube
  9. Take Salt and pepper

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This butternut squash soup recipe is the best!

Steps to make Butternut squash soup:
  1. Chop the butternut squash into good sized chunks, coat with olive oil and season well with salt and black pepper. Roast in the the oven at 200 Celsius until the squash is nicely roasted. Around 45 mins
  2. Once the squash has roasted chop the onion and finely slice the garlic. Add olive oil to a good sized saucepan and gently fry the onion and garlic until softened.
  3. Add the roasted squash, water, chilli flakes, stock cube and season well. Allow to simmer for around 20 minutes. Then allow to cool a little before blending.
  4. Once cool enough blend everything together using a stick blender and slowly add the cream. Put back on a gentle heat to warm through.
  5. Serve with crust bread and enjoy!! 😊

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. TESTED & PERFECTED RECIPE - The easiest butternut squash soup you'll ever make - still silky, slightly sweet and full of flavor. 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.

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