Recipe of Homemade Butternut soup

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Butternut soup - Hello everybody, hope you are having an amazing day today. Today, we're going to make a special dish, butternut soup. It is one of my favorites food recipes. For mine, I'm gonna make it a little bit unique. This will be really delicious.

Butternut soup is one of the favorite food menus that are sought by many people in the internet. In case you are the individual that is looking to get the recipe information, then this is actually the right website page. We convey the steps to how cooking combined with the ingredients needed. Do not forget to also display related videos as additional information.

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

To get started with this recipe, we must prepare a few ingredients. You can certainly cook Butternut soup using 11 ingredients and 9 steps. Here is how you achieve that.

Ingredients of Butternut soup

1. It's 1 tablespoon of olive oil.
2. Take 1 of medium onion, diced.
3. Get 3 cloves of garlic, minced.
4. Make ready 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. Make ready 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. Get 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. You need of fresh thyme sprigs, coconut cream (or heavy cream) for garnish.

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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