Butternut Squash Soup
Butternut Squash Soup

Hello everybody, I hope you are having an amazing day today. Today, we’re going to make a distinctive dish, butternut squash soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

Great Tasting Soup Recipes for All to Enjoy. Making Soup with Almond Breeze is Easy & Delicious. Butternut Squash Soup Recipes Savory, sweet and nutritious, butternut squash is versatile and delicious. We've chosen some of our favorite recipes that showcase this seasonal vegetable.

Butternut Squash Soup is one of the most popular of current trending foods on earth. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Butternut Squash Soup is something which I’ve loved my whole life.

To begin with this recipe, we have to first prepare a few components. You can have butternut squash soup using 11 ingredients and 11 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:
  1. Make ready 1 medium butternut squash, peeled & diced (about 3 cups)
  2. Take 2 Tbs olive oil
  3. Get 1 large white onion, diced
  4. Make ready 3 large cloves garlic, minced
  5. Take 2 tsp soy sauce
  6. Get 2 tsp S&P
  7. Get 1 ” fresh ginger, minced or grated
  8. Make ready 4 bay leaf
  9. Get 3 cups low sodium vegetable broth
  10. Take 1 cup nutritional yeast
  11. Get 2 Tbs natural peanut butter

Editor's tip: If your soup is looking a little thin after pureeing, we suggest making a roux by whisking together two tablespoons of olive oil with two tablespoons of flour. Once the roux is smooth, whisk in a few tablespoons of soup to make a slurry, then stir the mixture into the. Remove squash chunks with slotted spoon and place in a blender and puree. Cut squash into eight large pieces.

Instructions to make Butternut Squash Soup:
  1. Add oil to soup pot and heat over medium heat
  2. Add diced onion and cook until almost translucent
  3. Add garlic and cook 1 minute
  4. Add squash and sauté a few minutes
  5. Add soy sauce, spices, ginger, yeast and mix
  6. Add broth, cover and simmer on medium low heat about 10 minutes or until squash is very soft
  7. Remove bay leaves
  8. Add peanut butter and stir til melted
  9. Using immersion blender, blend until smooth
  10. If you don’t have an immersion blender, use traditional blender and purée soup in stages
  11. Use chopped green onion, roasted peanuts, a swirl of unsweetened coconut milk, raw pepitas or pomegranate arils for garnish

Remove squash chunks with slotted spoon and place in a blender and puree. Cut squash into eight large pieces. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter. Keep it in mind for the holidays, too. I designed this soup to complement typical Thanksgiving fare, like green beans and mashed potatoes.

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