Recipe: Oishi Simple Butternut Squash Soup For Vegan's Friend

Simple Butternut Squash Soup. This Butternut Squash Soup Recipe is thick and delicious, and it isn't loaded up with heavy cream. Easy to make for a weeknight meal. This is the simplest butternut squash soup you'll ever make, but it's no less delicious for it.

This soup was one of the best soups I ever made. So simple low fat and tastes incredible! I wouldn't use the celery again because it didn't puree properly and was somewhat stringly but other than that this recipe is outstanding. You can Have Simple Butternut Squash Soup using 6 ingredients and 8 steps. Here is how you cook it.

Ingredients of Simple Butternut Squash Soup

1. What You needis of small butternut squash or 1/2 large one (500 g).
2. What You needis of small onion.
3. It's of butter or olive oil.
4. Lets Go Prepare of broth (I use vegetable or Kombu broth).
5. What You needis of salt (if using unsalted broth).
6. It's of optional garnish: chopped parsley and/or toasted cumin seeds.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This simple homemade butternut squash soup is the best I've ever tasted! It's super creamy (yet cream-less) and full of delicious roasted butternut flavor. This traditional butternut squash soup will go great with grilled cheese sandwiches and salads through the end of winter.

Simple Butternut Squash Soup instructions

1. This is the size butternut squash I used. It was 500 g (450 g after peeled and seeds removed)..
2. Peel butternut squash and remove seeds. Chop into bite-sized cubes. Cut onion into thin slices..
3. Melt butter in a medium pot and sauté sliced onions in low heat until starting to turn slightly brown (about 7-10 minutes)..
4. Add the butternut squash to the pot and stir around to coat with the butter and onions..
5. Pour in enough broth to cover everything (about 450-500 ml). If using unsalted broth, add 1/2 tsp salt too..
6. Bring to a boil then turn to low heat. Cover with lid and simmer for about 15 minutes until squash is soft..
7. Turn off heat and purée the soup with a mixer. If you don't have a mixer of some sort, try mashing it up as much as possible with a fork (it will be a chunky soup this way). Taste and adjust seasoning..
8. Dish out into bowls and garnish with some chopped parsley and or toasted cumin! (To toast cumin, simply heat about 1/2 tsp in a dry frying pan for a few minutes until it smells good. Be careful not to burn)..

Keep it in mind for the. Butternut squash is something I didn't appreciate until I was an adult. (Along with most other vegetables.) It was a silky butternut squash soup that first converted me. Today I've got a super simple five-ingredient roasted butternut squash soup recipe for you—with three ways to spice it up! 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.