Hi, I am Marie. Today, I will show you a way to prepare butternut squash soup recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I’m gonna make it a bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Butternut Squash Soup Recipe
Butternut Squash Soup is one of the most favored of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s appreciated by millions every day. Butternut Squash Soup is something that I’ve loved my whole life. They’re nice and they look wonderful.
To get started with this recipe, we must first prepare a few ingredients. You can cook butternut squash soup using 11 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash Soup:
- Take 1 butternut squash
- Take 1 chopped onion
- Get 2 crushed garlic cloves
- Get 1 large carrot finely chopped
- Make ready 1 large parsnip finely chopped
- Get 1 tablespoon sunflower oil
- Make ready 1 teaspoon celery salt
- Take 1/2 teaspoon garam masala
- Take 1 table spoon chopped ger
- Get 1/2 teaspoon salt
- Get 500 ml boiled water
Instructions to make Butternut Squash Soup:
- Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
- In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
- Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
- Pour the water, the butternut squash, garam masala and ger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
- Take the pan off the hob, blend it until it’s to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it’s crunchy!
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