How to make butternut soup

Butternut soup is an excellent choice when you want a light lunch or something to heat your body. Like with most soups, there are several suggestions of how to make butternut soup. For your butternut soup to stand out, you will need the right mix of ingredients. Read down below for an easy guide on how to cook butternut soup at home.

Source: foodnetwork.com
Source: UGC

Butternut is one of the nutritional powerhouses packed with vitamins, fiber, and minerals. The best part is that seeds are just as healthy. So if you want to cook a healthy meal for your family, start with the butternut soup. Below are some butternut soup recipes to help you out.

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Easy butternut soup recipe

This simple and healthy butternut soup requires less than an hour for preparation and cooking.

Ingredients

One medium sized butternut squash
Two tablespoons of olive oil
One large red onion, diced
Two garlic cloves, minced
1 cup of water
Salt
Black pepper
Thyme

Instructions

Peel and dice the butternut into small pieces. Place the butternut pieces in a large bowl and set it aside.
Heat olive oil in a heavy pan over medium heat. Add garlic and onions. Cook for about five minutes or until the onions soften.
Add the diced butternut squash and half a cup of water. Cover and boil until the butternut squash becomes soft. Add salt and pepper to taste.
Pour the butternut sauce into a blender. Blend until it is smooth.
Garnish with thyme and serve with bread.

Butternut soup recipe without cream- hot butternut soup

Source: littlespicejar.com
Source: UGC

Butternut soup without cream is tasty, especially with the right ingredients.

Ingredients

I medium-sized butternut squash (peeled and diced into cubes)
Four medium carrots, chopped
One large red onions, diced
Two garlic cloves
Two teaspoons of cayenne pepper
One red bell pepper
Two tablespoons of olive oil
Salt
Black pepper
Fresh coriander leaves
Lemon slices

Instructions

Heat two tablespoons of olive oil in a large skillet. Add garlic, onions, bell pepper, and carrots. Cook for five minutes until the vegetables become soft.
Add the diced butternut into the skillet and stir. Add a pinch of salt and cayenne and stir. Then, add half a cup of water into the mixture. Simmer over medium heat for ten to fifteen minutes until the vegetables become tender. Add the fresh coriander leaves and stir.
Pour the butternut squash mixture into a blender. Feel free to add more water (hot) until the soup is smooth. Also, add salt and pepper if necessary.
Squeeze lemon juice over the butternut soup and serve.

Simple butternut soup recipe with cream South Africa

Source: epicurus.com
Source: UGC

Ingredients

One medium-sized butternut squash
Three garlic cloves, chopped
Two tablespoons of butter
Two large onions, chopped
1 cup of water
One large chili pepper
Three green chilies
250 ml pouring cream
One teaspoon lemon juice
Fresh parsley

Instructions

Peel the butternut head and dice the butternut into cubes. Set aside.
Saute onions, garlic, and green chilies in melted butter and a tablespoon of olive oil. Cook until the onions become soft.
Add the butternut pieces and stir. Then, add lemon juice and water. Stir and let it boil for about fifteen minutes. Add parsley and stir.
Pour the mixture into a blender and blend until smooth.
Serve the butternut soup in a bowl.
Swirl two tablespoons of the pouring cream into the center and garnish with parsley.

Butternut soup with sesame and butternut seed toppings

Source: aseasyasapplepie.com
Source: UGC

Ingredients

I medium sized butternut squash
Three garlic cloves
One large red onion
Fresh rosemary leaves
One green bell pepper
Salt
Black pepper
Two tablespoons of olive oil
Pouring cream
Butternut seeds
Sesame seeds
One cup of milk cream

Instructions

Cut the butternut squash into four equal parts. Carefully remove the butternut seeds and dry them. Then, dice the butternut parts into smaller pieces.
As the butternut seeds dry, saute onions and garlic in two tablespoons of olive oil in a large saucepan. Cook until onions become soft. Add the butternut squash pieces into the saucepan. Sprinkle rosemary leaves and stir. Add water and let it boil for about fifteen minutes.
In a separate pan, fry the sesame seeds and the butternut seeds in salt. Since sesame and butternut seeds are oily, you do not have to add oil. Instead, fry in medium-low heat with a little bit of water until the seeds have brown spots on both sides.
When the butternut squash becomes soft, pour it in a blender or food processor. Blend for a minute.
Pour the blended soup in a saucepan and add cream and heat for two to three minutes.
Place the butternut soup in a plate and add salt and pepper. Then, swirl two teaspoons of the pouring cream. Top it up with the sesame and butternut seeds.

Spicy butternut soup recipe

Source: warrennash.co.uk
Source: UGC

Ingredients

One medium-sized butternut squash (peeled and diced)
1/2 cup of red onions
Four garlic cloves minced
1/2 teaspoon of ground nutmeg
Two tablespoons of butter
Black pepper
Freshly ground ginger
Two teaspoons of paprika
Two tablespoons olive oil
Chicken stock

Instructions

Melt butter and a tablespoon of olive oil in a large pan. Add onions, ginger, and garlic. Cook until the onions become soft. Add the butternut squash pieces and stir. Add paprika and ground nutmeg and continue stirring.
Add the chicken stock. Boil over low heat for twenty-five minutes until the squash becomes tender.
Puree the butternut soup in a blender until it becomes soft.
Pour the pureed squash in a saucepan. Add cream and heat for about five minutes. Add salt and pepper.
Serve while hot.

Creamy butternut soup recipe with avocado

Source: heatherchristo.com
Source: UGC

Ingredients

One medium-sized butternut squash (peeled and sliced)
1/2 a cup of diced avocados
Two tablespoons of olive oil
Two garlic cloves
One teaspoon of ground cinnamon
One teaspoon of curry powder
One tablespoon plain yogurt (non-fa)
Two tablespoon chopped coriander leaves
Salt
Black pepper
Red pepper flakes
1 cup vegetable broth
1/2 cup white onions

Instructions

Boil vegetable broth for five minutes in a large saucepan. Add the sliced butternut squash and simmer over low heat until the squash becomes tender.
Pour the butternut squash mixture into a blender. Add avocado and blend until smooth.
Heat olive oil in a heavy saucepan. Add onions and garlic and cook until they become soft and fragrant. Add cinnamon, and curry powder and cook for a minute.
Add the blended butternut squash plus avocado. Sprinkle pepper flakes and chili pepper. Add greek yogurt and stir. Cook over low heat for low heat for five to ten minutes.
Garnish with coriander leaves and serve while hot.

Note

If you do not have a blender, you can mash the butternut using a wooden spoon. Add cream (optional). Lastly, Strain the mixture using a sieve.

If you cannot take dairy products, you can substitute milk cream with coconut oil.

Use the tips above on how to make butternut soup the next time you host guests. Feel free to include other ingredients like vegetable broth, maple syrup, and other herbs.

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Source: Briefly.co.za