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 lovely shade, which, in fact makes a lovely soup! This Creamy Butternut Squash Soup takes solely half-hour to make, freezes fantastically and I supply a Paleo-Whole30-dairy free choice.
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Creamy Butternut Squash Soup:

Find out how to Work with Butternut Squash:

You should purchase pre-cut butternut squash in lots of grocery shops lately. My recommendation on this? Be certain it’s recent. Really feel it by the bag to verify it’s not mushy or slimy and test the date it was packaged. If it’s agency and recent 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 could be troublesome, until you might have the appropriate instruments. You want a good sharp knife (my favourite) and a “Y” peeler (affiliate hyperlinks). With these two instruments peeling and chopping a butternut squash is a bit of cake!

 How To Make the Soup:

After dicing, merely boil the squash in broth till smooth (see the way to make your individual 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 funds you could want to take into account a manufacturing facility licensed reconditioned blender for about half the value! I obtained one and I adore it! See the Manufacturing unit Re-certified Blendtec Whole Blender Traditional Collection.

Or you would use an  immersion blender and mix proper within the pot. It takes somewhat 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 fantastically! I feel it is a good 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 a substitute of half and half. If chopping your individual butternut squash, enable 5 additional minutes.

Course:

Soup

Delicacies:

American

Key phrase:

dairy-free recipe, simple dinner recipe

Writer: Linda Spiker

• 32
  oz
  rooster 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 (elective)

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

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

3. Flip warmth down and simmer for quarter-hour or till butternut squash may 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 smooth (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 easy.

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

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

9. Garnish with chives and toasted pine nuts.

Soup, important course, facet dish, gluten free, dairy free choice, vegetarian and vegan choice