Recipe of Quick Butternut soup

Hey everyone, it’s John, welcome to my recipe page. Today, we’re going to prepare a distinctive dish, butternut soup. One of my favorites food recipes. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

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Butternut soup is one of the most favored of current trending foods on earth. It is appreciated by millions every day. It is easy, it is fast, it tastes delicious. They’re fine and they look fantastic. Butternut soup is something which I’ve loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can have butternut soup using 11 ingredients and 9 steps. Here is how you can achieve it.

The ingredients needed to make Butternut soup:

1. Get 1 tablespoon olive oil
2. Get 1 medium onion, diced
3. Get 3 cloves garlic, minced
4. Prepare 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
5. Take 3/4 teaspoon sea salt
6. Make ready 1/4 teaspoon white pepper
7. Make ready 1/2 teaspoon fresh or dried thyme leaves, finely chopped
8. Take 1 medium butternut squash, peeled and cut into 1-inch cubes
9. Take 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
10. Take 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
11. Make ready fresh thyme sprigs, coconut cream (or heavy cream) for garnish

It's easy to prepare, and the incredible flavor of the butternut squash really shines. Butternut soup is an excellent choice when you want a light lunch or something to heat your body. Butternut soup is one of the favourite meals for many South Africans. This butternut squash soup recipe is the best!

Instructions to make Butternut soup:

1. Heat a large pot over medium heat. Add the olive oil.
2. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
3. Add the cubed butternut squash and toss in the onion mixture.
4. Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
5. Add the lid to the pot and bring to a boil over medium-high heat.
6. 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.
7. Remove the soup from the heat and add the coconut milk.
8. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
9. Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.

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