Steps to Prepare Favorite Butternut Squash Soup
Hello everybody, I hope you are having an incredible day today. Today, I will show you a way to make a special dish, Recipe of Homemade Butternut Squash Soup. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Butternut Squash Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Butternut Squash Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Butternut Squash Soup is 2-3 person. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Butternut Squash Soup estimated approx 30 mins.
To get started with this recipe, we must prepare a few ingredients. You can have Butternut Squash Soup using 8 ingredients and 6 steps. Here is how you can achieve it.
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Butternut Squash soup is easy and healthy soup recipe that can be made with very few ingredients. This is simplest soup recipe, creamy and delicious too.
Butternut squash is cooked with onion and garlic in water and vegetable stock cube. Pureed, seasoned with salt and pepper. Fresh cream is added to make the soup creamier and delicious. Served hot with croutons. Serve it at evening or along with meal.
Ingredients and spices that need to be Prepare to make Butternut Squash Soup:
- 1/2 butternut squash
- 1 medium-size onion
- 2 garlic clove
- 1 vegetable stock cube
- 1/4 cup fresh cream + for garnish
- as per taste salt
- as per taste pepper powder
- as required Parsley for garnish (optional)
Steps to make Butternut Squash Soup
- Peel the skin of butternut squash and scoop out the flesh and seeds. Dice them into cubes. Roughly chop onion.
- In a pan take cubed butternut squash, onion and garlic cloves. Add enough water to cover the veggies and bring it to boil. Add vegetable stock cube and cook until butternut squash is tender. (If available, fresh vegetable stock can be used instead of water and veg stock cube)
- Let it cool down completely. Transfer to a mixer jar and grind to fine paste, adding water if required. (alternatively hand blender can be used when the veggies are warm)
- Transfer the puree to the same pan. Adjust the consistency by adding water/stock. Add salt and pepper powder as per taste. Let it come to a boil.
- Switch off the flame. Add in fresh cream and mix well.
- Pour Butternut squash soup into soup bowls. Garnish with cream and parsley. Serve hot with croutons.
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