Recipe: Perfect Butternut Soup

Butternut Soup. Deliciously Creamy Butternut Squash Soup is so rich in butternut flavour! Full of butternut flavour, this soup is perfect for when you're craving a warm and creamy bowl of comfort. Reviews for: Photos of Butternut Squash Soup II.

Butternut Soup This Butternut Squash Soup Recipe is creamy and delicious, without being loaded up with heavy cream. It's easy to prepare, and the incredible flavor of the butternut squash really shines. This soup is made in three easy steps: The butternut squash is cut into quarters and steamed in the pressure cooker. You can cook Butternut Soup using 8 ingredients and 19 steps. Here is how you achieve that.

Ingredients of Butternut Soup

  1. It’s 1 of Butternut.
  2. Prepare 500 ml of Boiled Water.
  3. You need 200 ml of Milk.
  4. It’s 400 grams of Woolworths Butternut Soup.
  5. Prepare 1 packages of Ricos Butternut Soup.
  6. You need 200 ml of Full cream.
  7. Prepare of Salt & Pepper.
  8. It’s of Cinnamon Powder.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! This butternut squash soup recipe is the best! Made with squash, ginger, rosemary & sage, it's super creamy and full of My favorite fall tradition is making butternut squash soup on Sunday afternoons. Making soup from butternut squash is one of our go-to moves during the fall.

Butternut Soup step by step

  1. Peel one butternut.
  2. Cut into quarters.
  3. Remove seeds with a knife or spoon.
  4. Boil 500ml water.
  5. Cut butternut into 3x3cm blocks.
  6. Place blocks of butternut into a medium sized pot.
  7. Pour boiled water over the butternut in the pot.
  8. Allow to cook on stove at 1300 for 15 – 20 minutes.
  9. Leave the lid on skew in order to prevent overspill of bubbles.
  10. Drain the water out of the pot.
  11. Pour 400g of Woolworths butternut soup over the chopped butternut in pot.
  12. Fill half the can (200g) with *milk and pour over chopped butternut in the pot. *coconut milk may be used for extra flavour.
  13. Fill half the can (200g) with full cream.
  14. Add Rico butternut soup powder to 200g milk and mix with a fork.
  15. Pour mixture over butternut in pot.
  16. Add desired amount of salt, pepper and cinnamon.
  17. Place the pot onto the stove at 800 and allow to start boiling.
  18. Using a potato masher, mash the contents until a smooth-like consistency is reached.
  19. Dish into bowl and enjoy!.

Roasting it before you make the soup is key to getting that caramelized, deeply sweet flavor in the squash that we all love. Butternut squash soup is a classic fall and winter soup recipe. But today we're roasting the butternut squash, which gives so much more depth of flavor and makes the soup easier to prepare (as you. Butternut Squash Soup Brimming with Savory Flavor. One of the best things about autumn is seeing the produce bins in the markets begin to fill up with all sorts of glorious squash coming in from the.

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