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Before you jump to Butternut soup recipe, you may want to read this short interesting healthy tips about Quite A Lot Of You Might Not Recognize This But Coconut Oil Can Have Great Health Advantages To It.
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We hope you got insight from reading it, now let’s go back to butternut soup recipe. You can have butternut soup using 11 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to make Butternut soup:
- Prepare 1 tablespoon olive oil
- Use 1 medium onion, diced
- Get 3 cloves garlic, minced
- You need 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- Provide 3/4 teaspoon sea salt
- Provide 1/4 teaspoon white pepper
- Provide 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Get 1 medium butternut squash, peeled and cut into 1-inch cubes
- Prepare 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
- Get 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- Provide fresh thyme sprigs, coconut cream (or heavy cream) for garnish
Instructions to make Butternut soup:
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- 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).
- Add the lid to the pot and bring to a boil over medium-high heat.
- 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.
- Remove the soup from the heat and add the coconut milk.
- Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
- 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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