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Butternut squash soup
Butternut squash soup

Before you jump to Butternut squash soup recipe, you may want to read this short interesting healthy tips about Apples Could Certainly Have Enormous Benefits To Improve Your Health.

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While everyone understands that eating plenty of fruits and vegetables is a great way to ensure your body gets all the nutrition it needs, how come apples pushed so much? The very first thing you should know is that apples have got more vitamins and minerals when compared with some other fruits.. A number of the major minerals that you will find in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. And you’ll even discover vitamins in your apples like, vitamin A, B1, B2, niacin, folate, pantothenic acid, B6, C, E, K and other trace vitamins.

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We hope you got benefit from reading it, now let’s go back to butternut squash soup recipe. To make butternut squash soup you need 11 ingredients and 11 steps. Here is how you do that.

The ingredients needed to prepare Butternut squash soup:
  1. You need 1 tablespoon olive oil
  2. Take 1 medium onion, diced
  3. Provide 2 cloves garlic, diced
  4. Use 2 teaspoons grated fresh ginger or 1 teaspoon powdered ginger
  5. Prepare 3/4 teaspoon sea salt
  6. Get 1/4 teaspoon white pepper
  7. Prepare 1/2 teaspoon fresh or dried thyme leaves, finely chopped
  8. Provide 1 medium butternut squash
  9. You need 800 ml vegetable stock (or use chicken stock for a non-vegan soup)
  10. You need 180 ml coconut milk
  11. You need coconut cream for garnish
Steps to make Butternut squash soup:
  1. 1 medium butternut squash, peeled and cut into 1-inch cubes
  2. 1 medium onion and 2 gloves garlic diced and 2 teaspoons grated fresh ginger
  3. Heat a large pot over medium heat. Add the olive oil.
  4. Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
  5. Add the cubed butternut squash and toss in the onion mixture.
  6. Add the vegetable stock and stir to combine.
  7. Add the lid to the pot and bring to a boil over medium-high heat.
  8. Once the soup reaches a boil turn the heat down to medium-low and simmer for about 20 minutes or until the butternut squash is very tender when you pierce it with a fork.
  9. Remove the soup from the heat and add the coconut milk. Puree with a hand-held immersion blender, or puree in batches in a regular counter-top blender.
  10. Serve immediately with a garnish of some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
  11. Enjoy your soup :)

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