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

Butternut Squash Soup Butternut Squash Soup Butternut Squash Soup. Return the pureed soup to the pan and add the cream. Cook and stir until heated through.

Butternut Squash Soup is one of the most popular of recent trending foods in the world. It is simple, it is quick, it tastes yummy. It is enjoyed by millions daily. They are nice and they look fantastic. Butternut Squash Soup is something that I’ve loved my whole life.

To begin with this recipe, we must first prepare a few components. You can have butternut squash soup using 10 ingredients and 12 steps. Here is how you cook it.

The ingredients needed to make Butternut Squash Soup:

1. Take 1 Large Butternut Squash
2. Take 1/4 Cup Chopped Green Onions
3. Make ready 3/4 Cup Chopped Leek
4. Prepare 1 Medium-Size Chopped Red Onion
5. Prepare 4 Minced Garlic Cloves
6. Take 1/2 tsp Salt
7. Take 1/4 tsp Ground Nutmeg
8. Get 1/4 tsp Black Pepper Powder
9. Make ready 3 tbsp Cooking Oil
10. Get 4 Cups Water

I was looking for a great butternut squash soup recipe that was creamy with great flavor. I found that I liked elements of many of the ones out there, but none hit the mark. So I created my own in the Vitamix®! My husband is an extremely picky eater when it comes to food consistency and he loved it.

Instructions to make Butternut Squash Soup:

1. Wash the butternut squash thoroughly since we won't be removing the tough skin.
2. Chop the butternut into two inch sizes to decrease the boiling time and remove the seeds.
3. In a sufuria, add in the butternut and about 6 cups of water. Over high heat, bring it to a boil. Use the knife to check whether it is cooked all the way through. Remove from the sufuria and let them cool.
4. As it cools, chop and mince the ingredients.
5. Chop the boiled butternut squash into smaller pieces.
6. Heat the sufuria over medium heat with the cooking oil added, then add onions and saute till soft and transparent.
7. Add the garlic and continue to saute as you stir. Add the salt.
8. Add the leek and green onions and cook for three minutes, occasionally stirring then switch off the gas.
9. In a bigger bowl add in the butternut squash, contents from the sufuria, black pepper, nutmeg and give it a good stir.
10. Using a counter-top blender add in half of the mixture and two cups of water and blend.
11. Pour the puree back into the sufuria. Over high heat bring it to a boil, occasionally stirring. Once the soup reaches a boil, turn the heat down and simmer for an additional three minutes.
12. Serve immediately while still hot.

This warming winter soup is high in fibre, low in fat and can be frozen for ultimate convenience. Return soup to pot and season with salt and pepper; cover to keep warm or reheat if necessary. Divide among heatproof glasses and garnish each glass with bacon. 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.

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