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Butternut Squash Soup

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Total Time:
45-60 minutes
Serves:6
Rated 4 based on 100 votes
4
Technique: Simmer Recipe
Difficulty: Easy

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4

Ingredients

  • 1 medium Butternut squash (peeled, seeded and chopped into 1-inch chunks)
  • 1 onion, chopped into a fine dice
  • 1 medium Carrot or about 5-6 baby Carrots, diced
  • 2 tbsp - grated Ginger
  • 1/2 tsp - ground cinnamon, plus more if desired for garnish
  • 1 tbsp - ground coriander
  • 3 cups - water or vegetable stock
  • 1 cup - soymilk
  • 1/2 tsp - ground black pepper
  • Salt to taste
  • 1 tbsp - Olive oil

How to Make

  • Heat the oil in a saucepan over medium heat.
  • Add the onion and saute until the onion becomes golden-brown.
  • Add the ginger and coriander and stir to mix. Then, add the squash and carrots and cinnamon.
  • Cook, stirring, for about 5-8 minutes until the squash starts to brown.
  • Add the water or vegetable stock and half the soymilk and bring to a boil. Lower the heat to a simmer, and cover the saucepan.
  • Cook until the squash is tender - for about 30 minutes.
  • In a blender or using an immersion blender if you have one, process the soup until it turns smooth and velvety. Be careful while handling the hot ingredients and liquid.
  • Return the soup to the saucepan and add the rest of the soymilk. Warm until heated through.
  • Ladle into a bowl, sprinkle some more cinnamon on top.
  • Recipe Courtesy: Holy Cow Vegan