So that you might be preparing Butternut soup recipes for your family however this ideas may be useful.
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In the previous few years, Air Fryers have change into very fashionable as well as an important kitchen appliance. Basically an amped-up countertop convection oven, it is quite continuously advisable by cooking consultants to prepare frozen meals, bake cookies, and even fry bacon, hen and different meats. Air frying is more healthy than frying in oil. It cuts calories by 70% to 80% and has loads less fat. This cooking method may also minimize down on some of the different dangerous results of oil frying.
Before you jump to Butternut soup recipe, you may want to read this short interesting healthy tips about Helping Your To Be Healthy And Strong with Food.
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We hope you got benefit from reading it, now let’s go back to butternut soup recipe. You can have butternut soup using 11 ingredients and 9 steps. Here is how you do that.
The ingredients needed to cook Butternut soup:
- Use 1 tablespoon olive oil
- Take 1 medium onion, diced
- Take 3 cloves garlic, minced
- Get 2 teaspoons grated fresh ginger (or 1 teaspoon powdered ginger)
- Prepare 3/4 teaspoon sea salt
- Prepare 1/4 teaspoon white pepper
- Get 1/2 teaspoon fresh or dried thyme leaves, finely chopped
- Prepare 1 medium butternut squash, peeled and cut into 1-inch cubes
- Use 4 cups vegetable stock (or use chicken stock for a non-vegan soup or water)
- Provide 3/4 cup coconut milk (or use half and half for a rich, non-vegan soup)
- Take fresh thyme sprigs, coconut cream (or heavy cream) for garnish
Steps to make Butternut soup:
- Heat a large pot over medium heat. Add the olive oil.
- Add the onion, garlic, ginger, salt and pepper, and thyme, and saute until the onion is soft and transparent.
- Add the cubed butternut squash and toss in the onion mixture.
- Add the vegetable stock and stir to combine (You might need to add a little more or less stock, depending on the size of your squash. The liquid level should be just slightly lower than the squash).
- Add the lid to the pot and bring to a boil over medium-high heat.
- 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.
- 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.
- Serve immediately with a garnish of fresh thyme and some coconut cream or yogurt, or store in airtight containers in the fridge or freezer.
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