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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Learn how to Work with Butternut Squash:

You should purchase pre-cut butternut squash in lots of grocery shops nowadays. My recommendation on this? Make certain it’s recent. Really feel it by way of 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 might be tough, except you have got the appropriate 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 smooth (see how you can 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 chances are you’ll want to take into account a manufacturing unit licensed reconditioned blender for about half the worth! I received one and I like it! See the Manufacturing facility Re-certified Blendtec Whole Blender Traditional Sequence.

Or you might use an  immersion blender and mix proper within the pot. It takes a bit 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! Get pleasure from ~ Linda Spiker

You will have 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 slicing your personal butternut squash, permit 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 (non-obligatory)

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 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 fastidiously puree till clean.

7. You might have to separate into parts to suit your blender (or use a hand-held 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, aspect dish, gluten free, dairy free choice, vegetarian and vegan choice