Hello everybody, I hope you are having an incredible 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 unique. This will be really delicious.
Butternut Squash Soup is one of the most popular of recent trending foods in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions every day. They’re nice and they look wonderful. Butternut Squash Soup is something that I have loved my entire life.
In a large saucepan, saute onions in margarine until tender. Add squash, water, bouillon, marjoram, black pepper and cayenne pepper. Return the pureed soup to the pan and add the cream.
To begin with this particular recipe, we have to prepare a few ingredients. You can have butternut squash soup using 11 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash Soup:
- Get 1 butternut squash
- Prepare 1 chopped onion
- Take 2 crushed garlic cloves
- Prepare 1 large carrot finely chopped
- Get 1 large parsnip finely chopped
- Get 1 tablespoon sunflower oil
- Get 1 teaspoon celery salt
- Take 1/2 teaspoon garam masala
- Prepare 1 table spoon chopped ginger
- Take 1/2 teaspoon salt
- Take 500 ml boiled water
Check out our top-rated winter squash soup recipes. Garnish with sliced scallions, toasted squash seeds, or shrimp. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable.
Instructions to make Butternut Squash Soup:
- 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.
- 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.
- 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.
- 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.
- 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!
I often make a double batch, one for eating, and one batch for this soup. This easy butternut squash soup recipe is completely dairy-free! It has added red pepper and ginger, and is deliciously smooth. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon.
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