How to Make Appetizing Butternut soup

Delicious, fresh and tasty.

Butternut soup. Vegan, Vegetarian, and T-Rex toppings available. It's smooth and creamy and total comfort. This particular one-pot soup is inspired by my favorite soup at Panera Bread (you.

Butternut soup Our easy recipes include scrumptious vegetarian and healthy options. The farmer's market is stocked with beautiful squashes and pumpkins this. The secret to the most intense, sweetest flavor is to roast the squash until it's deeply browned and caramelized, then purée it with a. You can have Butternut soup using 11 ingredients and 9 steps. Here is how you cook it.

Ingredients of Butternut soup

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

A soul-warming, flavorful soup that's perfect for fall and winter. This deep golden soup is as pretty as it is yummy. A drizzle of balsamic vinegar and a heavy dose of carrots take this from basic to.

Butternut soup instructions

  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..