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Before you jump to Butternut soup recipe, you may want to read this short interesting healthy tips about Here Are A Few Simple Explanations Why Eating Apples Is Good.
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And now you know why people tell you that you should eat an apple every day. In this post we just covered several of the benefits of eating an apple a day. In the event you look and ask around, you are going to come to see that the benefits can appear limitless. I really hope that the next time you go to the food store you find yourself getting plenty of apples. You will see that your overall health can greatly be benefited by consuming apples.
We hope you got insight from reading it, now let’s go back to butternut soup recipe. To make butternut soup you only need 11 ingredients and 9 steps. Here is how you do that.
The ingredients needed to prepare Butternut soup:
- Take 1 tablespoon olive oil
- Provide 1 medium onion, diced
- You need 3 cloves garlic, minced
- You need 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- Use 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)
- Use 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- Take 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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