Hey everyone, it is Drew, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, butternut squash soup. It is one of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Butternut squash soup is one of the most well liked of recent trending foods in the world. It is easy, it’s quick, it tastes yummy. It is enjoyed by millions daily. They’re nice and they look wonderful. Butternut squash soup is something that I’ve loved my entire life.

This butternut squash soup recipe is the best! To make this soup thicker, add less water. To make it thinner, add some cream, coconut milk, or vegetable broth. You could also add more water, but you risk watering down.

To begin with this recipe, we have to first prepare a few ingredients. You can have butternut squash soup using 7 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Butternut squash soup:

1. Get butternut squash
2. Prepare chicken stock
3. Take cinnamon
4. Prepare salt
5. Prepare diced yellow onion
6. Make ready black pepper
7. Prepare butter or olive oil

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for Photos of Butternut Squash Soup II. Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months.

Instructions to make Butternut squash soup:

1. I use fresh squash, but, you can purchase cubed frozen squash. Works fine. If using fresh squash, peel and clean the seeds out, then cut into roughly 1 inch cubes. Preheat oven to 400 degrees. Lightly butter or oil a baking sheet. Roast squash cubes for 45 minutes to an hour. Stir them around about halfway through.
2. In a soup pan, add yellow onion and butter or oil. Cook over medium heat for 10-15 minutes until onions are soft.
3. Add roasted squash and cinnamon to the onions. Stir cooking for 2 or 3 minutes until you can really smell the cinnamon.
4. Add chicken stock. Bring to a boil. Reduce heat and simmer for 15-20 minutes.
5. Now you need to puree the soup. I usually use a hand mixer and do it in the pan. You can cool the soup and use a blender. Or, an in pot blender.
6. Optional garnish. A dollop of sour cream, or a drizzle of heavy cream or coconut cream. Or roasted pumpkin seeds.

Creamy Curried Butternut Squash Soup infused with coconut milk and yellow curry powder. A savory, simple soup that's perfect for the fall and winter months. Butternut squash soup is made from butternut squash, onions, garlic, maple syrup, nutmeg, ginger, vegetable broth, salt and pepper. It's naturally ultra-creamy (without any cream). This easy Butternut Squash Soup is creamy and delicious, without being loaded up with heavy cream.

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