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 wonderful shade, which, after all makes a wonderful soup! This Creamy Butternut Squash Soup takes solely half-hour to make, freezes superbly and I supply a Paleo-Whole30-dairy free choice.
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Creamy Butternut Squash Soup:

Learn how to Work with Butternut Squash:

You should buy pre-cut butternut squash in lots of grocery shops nowadays. My recommendation on this? Ensure that it’s recent. Really feel it by the bag to verify it’s not mushy or slimy and examine 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 may be tough, until you will have the best 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 comfortable (see learn how 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 funds you could want to contemplate a manufacturing unit licensed reconditioned blender for about half the worth! I bought one and I adore it! See the Manufacturing facility Re-certified Blendtec Complete Blender Traditional Sequence.

Or you may use an  immersion blender and mix proper within the pot. It takes slightly longer however nonetheless works, simply be actually thorough.

That’s it!

A creamy, nutrient dense, scrumptious fall soup in a half hour. By the way in which this soup freezes superbly! I believe it is a good fall winter soup! Take pleasure in ~ Linda Spiker

You’ll need a massive 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 chopping your personal butternut squash, enable 5 additional minutes.

Course:

Soup

Delicacies:

American

Key phrase:

dairy-free recipe, straightforward 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 (elective)

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

2. In massive 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 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 comfortable (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 might have to separate into parts to suit your blender (or use a handheld immersion blender). Return to pot and warmth through. 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, major course, facet dish, gluten free, dairy free choice, vegetarian and vegan choice