Creamy Butternut Squash Soup | The Natural Kitchen Weblog and Tutorials

Butternut squash is my favourite vegetable. It’s versatile, loaded with vitamins, tastes candy and has a gorgeous colour, which, after all makes a gorgeous soup! This Creamy Butternut Squash Soup takes solely half-hour to make, freezes superbly and I provide a Paleo-Whole30-dairy free possibility.
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Creamy Butternut Squash Soup:

Work with Butternut Squash:

You should buy pre-cut butternut squash in lots of grocery shops today. My recommendation on this? Ensure that it’s contemporary. Really feel it via the bag to verify it’s not mushy or slimy and test the date it was packaged. If it’s agency and contemporary and brightly coloured, go for it! But when it’s something lower than that, go for doing it your self. So working with butternut squash may be troublesome, until you will have the suitable instruments. You want a good sharp knife (my favourite) and a “Y” peeler (affiliate hyperlinks). With these two instruments peeling and slicing a butternut squash is a bit of cake!

 How To Make the Soup:

After dicing, merely boil the squash in broth till tender (see easy methods to make your personal broth right here). Add spices and caramelized onions….

… then mix with half and half, or for a dairy free model use coconut milk. I exploit a Blendtec Blender. If a brand new Blendtec isn’t within the price range you could want to contemplate a manufacturing facility licensed reconditioned blender for about half the value! I bought one and I like it! See the Manufacturing unit Re-certified Blendtec Complete Blender Basic Sequence.

Or you possibly can use an  immersion blender and mix proper within the pot. It takes a bit of longer however nonetheless works, simply be actually thorough.

That’s it!

A creamy, nutrient dense, scrumptious fall soup in a half hour. By the best way this soup freezes superbly! I believe this can be a excellent fall winter soup! Take pleasure in ~ Linda Spiker

You will want a giant inventory pot and a blender or immersion blender.

Creamy dreamy butternut squash soup in a half hour. To make a dairy free model use coconut milk as an alternative of half and half. If slicing your personal butternut squash, enable 5 additional minutes.

Course:

Soup

Delicacies:

American

Key phrase:

dairy-free recipe, simple dinner recipe

Writer: Linda Spiker

• 32
  oz
  hen or veggie broth
• 6
  cups
  butternut squash, peeled and cubed
• 1/2
  teaspoon
  floor black pepper
• 1/8
  teaspoon
  cayenne pepper
• 1
  medium yellow onion, peeled and chopped
• 1
  clove garlic, peeled and minced
• 2
  Tablespoons
  butter, ghee, olive oil or coconut oil
• ½
  teaspoon
  dried marjoram
• 1 ½
  cup
  half and half (or coconut milk for dairy free model)
• Sea salt to style
• Toasted pine nuts and dried cranberries or chives for garnish (optionally available)

To make this recipe Paleo and Whole30 use dairy free choices supplied

2. In giant inventory pot, deliver broth, squash, marjoram, black pepper and cayenne pepper to boil.

3. Flip warmth down and simmer for quarter-hour or till butternut squash could be very tender

4. Whereas squash is simmering, sauté onion in a small pan with garlic and butter (or ghee, olive oil or coconut oil) till tender (about 5 minutes)

5. When squash is tender, add sautéed onions and half and half (or coconut milk) to squash combination, stir.

6. Ladle right into a blender and really rigorously puree till clean.

7. You’ll have to separate into parts to suit your blender (or use a handheld immersion blender). Return to pot and warmth via. Don’t deliver to a boil once more.

8. Add sea salt and pepper to style if wanted.

9. Garnish with chives and toasted pine nuts.

Soup, principal course, aspect dish, gluten free, dairy free possibility, vegetarian and vegan possibility