Hello everybody, hope you’re having an amazing day today. Today, we’re going to prepare a special dish, butternut squash soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s easy, it’s quick, it tastes delicious. It is enjoyed by millions daily. They’re fine and they look fantastic. Butternut Squash Soup is something that I’ve loved my whole life.

This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. Reviews for: Photos of Butternut Squash Soup II.

To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash soup using 10 ingredients and 12 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:

1. Make ready 1 Large Butternut Squash
2. Take 1/4 Cup Chopped Green Onions
3. Get 3/4 Cup Chopped Leek
4. Get 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. Take 1/4 tsp Black Pepper Powder
9. Prepare 3 tbsp Cooking Oil
10. Prepare 4 Cups Water

This butternut squash soup recipe is the best! This butternut squash soup has a secret ingredient—a tart green apple. It adds just the right balance for the squash. Ready in an hour and freezes well.

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.

When this time of year rolls around I've always got a few butternut squashes sitting on the counter to cook with so I'm often looking for new things to add them too. Top your butternut squash soup with bacon, mix it with spices, or add it into chili. Bonus: the veg is packed with Vitamin A and fiber, so you'll actually feel full after a bowl of one of these soups. Warm up with our butternut squash soup ideas, perfect for autumn and winter. Our easy recipes include scrumptious vegetarian and healthy options.

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