Hey everyone, it’s Drew, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, butternut squash soup. It is 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’s simple, it’s fast, it tastes delicious. It is enjoyed by millions every day. They’re fine and they look fantastic. Butternut Squash Soup is something which I have loved my entire life.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This butternut squash soup recipe is the best! This Butternut Squash Soup recipe is creamy and delicious, without being loaded up with heavy cream.

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

Ready in an hour and freezes well. 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. Butternut squash soup is a classic fall and winter soup recipe.

Instructions 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!

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. 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. These butternut squash soups are the perfect way to kick off the biggest meal of the year (before While these butternut squash soup recipes are great for Thanksgiving, they're also a great go-to. I've made a butternut squash soup before that was inspired by Tom Kha Gai.

So that is going to wrap this up for this exceptional food butternut squash soup recipe. Thanks so much for your time. I’m confident you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!