Recipe of Any-night-of-the-week Butternut squash soup

Butternut squash soup - Hey everyone, it is Louise, welcome to our recipe site. Today, I'm gonna show you how to prepare a distinctive dish, butternut squash soup. One of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.

Butternut squash soup has become the favorite food menus that are increasingly being sought by a lot of people with the internet. For anyone who is the one who needs the recipe information, then this can be a right website page. We convey the steps to how to cook together with the ingredients needed. Do not forget to also display related videos as additional information.

Served piping hot with a hunk of crusty bread, this creamy, nourishing butternut squash soup recipe is fall comfort food at its best. 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.

To get started with this particular recipe, we must first prepare a few components. You might cook Butternut squash soup using 7 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Butternut squash soup

1. You need 4 lb of butternut squash.
2. Take 8 cups of chicken stock.
3. It's 1/2 teaspoon of cinnamon.
4. Take 1 teaspoon of salt.
5. Make ready 2 cups of diced yellow onion.
6. Prepare 1 teaspoon of black pepper.
7. Take 2 tablespoons of butter or olive oil.

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..

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