Hey everyone, I hope you’re having an incredible day today. Today, we’re going to make a special dish, butternut squash soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

This Crockpot Butternut Squash Soup recipe is naturally vegan and gluten-free, easy to make, and SO delicious! Reviews for: Photos of Butternut Squash Soup II. This butternut squash soup has a secret ingredient—a tart green apple.

Butternut Squash Soup is one of the most popular of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They’re fine and they look fantastic. Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook butternut squash soup using 11 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to make Butternut Squash Soup:

1. Make ready 1 butternut squash
2. Take 1 chopped onion
3. Prepare 2 crushed garlic cloves
4. Prepare 1 large carrot finely chopped
5. Prepare 1 large parsnip finely chopped
6. Take 1 tablespoon sunflower oil
7. Take 1 teaspoon celery salt
8. Take 1/2 teaspoon garam masala
9. Make ready 1 table spoon chopped ginger
10. Make ready 1/2 teaspoon salt
11. Get 500 ml boiled water

The trick is to roast the butternut squash, which is easy to do and yields tons of extra flavor. This Butternut Squash soup from Delish.com is an easy and comforting fall meal. The sweet, squashy and slightly earthy flavor that comes from a butternut squash is one of our go to tastes for. This butternut squash soup recipe is the best!

Instructions to make Butternut Squash Soup:

1. Cut the butternut squash in four (with a cross from top to bottom) and roast it in the oven at medium heat for approx. 20 minutes.
2. In a saucepan, add the sunflower oil to fry the onion and the garlic in medium heat. Add the carrots and parsnip then add the celery salt and leave it to cook for 3 minutes with the lid on in lower heat.
3. Scrap the butternut squash with a spoon or peel it with a knife, it should be cooked but firm, make sure it is not burning hot before peeling it.
4. Pour the water, the butternut squash, garam masala and ginger. Leave it to cook for 5 minutes with the lid on at medium to low heat.
5. Take the pan off the hob, blend it until it's to your taste, I like it a little bit lumpy. Add salt and enjoy! You can garnish with pumpkin seeds, it looks pretty and it's crunchy!

I've made a butternut squash soup before that was inspired by Tom Kha Gai. I've also made a Sweet Potato. TESTED & PERFECTED RECIPE - The easiest butternut squash soup you'll ever make - still silky, slightly sweet and full of flavor. 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.

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