Butternut Squash Soup
Butternut Squash Soup

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Hello everybody, it’s John, welcome to my recipe site. 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 little bit tasty. This is gonna smell and look delicious.

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Butternut Squash Soup is one of the most favored of recent trending foods in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are fine and they look fantastic. Butternut Squash Soup is something which I have loved my entire life.

To get started with this particular recipe, we must prepare a few ingredients. You can have butternut squash soup using 7 ingredients and 5 steps. Here is how you can achieve that.

Materials for making of Butternut Squash Soup:
  1. Make ready olive oil
  2. Prepare small onion, diced
  3. Prepare garlic, minced
  4. Prepare vegetable broth
  5. Take butternut squash, peeled, seeded, and cut into small chunks
  6. Make ready tart green apples, peeled, cored, and cut into chunks
  7. Get carrot, chopped

Cut squash into eight large pieces. I make a soup with butternut squash but with leeks instead of onion. All Reviews for Butternut Squash Soup - of Reviews. How to make Ina Garten Butternut Squash Soup.

Guide To Make Butternut Squash Soup:
  1. In a large pot, sauté onion in olive oil over medium heat until translucent.
  2. Add garlic and cook about 30 seconds longer.
  3. Increase heat to high and add remaining ingredients. Bring to a boil. Reduce heat and simmer, covered, until squash is tender (25 min).
  4. Use an immersion blender and puree soup until smooth. Alternatively, transfer soup in small batches to a blender or food processor and puree until smooth (allow soup to cool slightly prior to adding to blender).
  5. Serve.

First, heat butter and olive oil in your dutch oven or stockpot. Then, add chopped onions and cook over medium-low heat for about ten minutes, or until onions are fragrant and translucent. Now, add butternut squash, pumpkin puree, chicken stock, salt, pepper and nutmeg. Bring to a boil, then lower heat. Put squash cubes, onion, and garlic cloves on a large rimmed baking sheet.

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